rum raisin flavor

Rum raisin flavor is a flavoring compound imparting a rummy, raisin-like aroma and taste commonly used in culinary formulations. It is synonymous with raisin rum flavor and closely associated with a characteristic blend of sweet dried fruit notes combined with a warm alcoholic nuance. This flavor type is widely utilized in food and beverage applications to recreate the sensory impression of rum-infused raisins. The compound is typically derived from natural and synthetic sources to achieve a consistent and reproducible flavor profile. For detailed chemical data, this compound can be referenced through [PubChem](https://pubchem.ncbi.nlm.nih.gov) under its respective identifier. Rum raisin flavoring is a prominent ingredient in various formulated products demanding a distinctive rum and raisin sensory experience.

Biologically, the sensory notes reminiscent of rum raisin flavor are traced to fermentation-derived compounds found in aged spirits and dried fruit products. This flavor finds extensive application in flavored products of all types, including confectionery, bakery goods, dairy, and alcoholic beverages. Its inclusion serves to enhance the complexity of the flavor profile by adding warm, rummy, and fruity nuances. Usage recommendations align with standards such as FEMA (US), which provides a framework for flavoring ingredient assessment and permissible levels. Rum raisin flavor contributes to product differentiation and consumer appeal by imparting its characteristic rummy raisin aroma and taste.

Rum raisin flavor exhibits organoleptic properties dominated by a rummy aroma combined with the sweetness of raisin notes. Its physical state and solubility parameters depend on the formulation matrix, with components typically showing good solubility in alcohol and fats, facilitating incorporation into diverse food products. The flavor’s volatility influences its evaporation rate during processing and storage, affecting longevity in finished goods. Chemical stability under typical processing temperatures and pH conditions ensures consistent sensory delivery. These properties require consideration when developing flavor formulations to optimize intensity and stability across product types.

Export Tariff Code:

3302.10.0000

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for rum raisin flavor usage levels up to:
	not for fragrance use.

Safety references

None found