bonito flavor

Bonito flavor is a fishy tuna-like aroma derived from isurus glaucus shark used to enhance various flavored products.

General Material Description

Bonito flavor is a fish-derived flavoring known for its characteristic fishy odor resembling tuna. It is occasionally identified by synonyms such as isurus glaucus shark flavor or blue pointer shark flavor. This compound is primarily sourced from the extract of specific shark species, lending a natural marine note to various food products. The flavor profile is distinctly fishy and is used in multiple culinary applications to replicate or enhance seafood characteristics. For reference, this compound is indexed in chemical databases such as PubChem, which provides detailed chemical and sensory information. The flavor is embraced in food science for its authentic marine aroma, although its use is carefully regulated due to sensory potency.

Occurrence, Applicability & Potential Uses

Bonito flavor naturally occurs from extracts of shark species like isurus glaucus, contributing a strong fishy aroma reminiscent of tuna. It is chiefly applied in flavored products across multiple categories to impart a seafood note, particularly where authentic fish flavor is desired without using fresh fish. This flavor compound’s use is recognized under various industry guidelines, including FEMA (US) standards, which oversee flavoring agents' safety in consumables. Its potential extends to seafood-flavored snacks, sauces, and culinary seasonings, providing both aroma and taste characteristics that enhance the sensory profile of finished foods.

Physico-Chemical Properties Summary

The physicochemical properties of bonito flavor influence its behavior in formulations and product stability. It possesses a characteristic oily and fishy aroma derived from marine sources, indicating the presence of volatile organic compounds typical in fish extracts. The flavor exhibits solubility compatibilities predominantly in lipophilic or alcohol-based media. Its odor threshold is relatively low, meaning small concentrations efficiently deliver its sensory effect. This property necessitates careful dosing to prevent overpowering the product. The compound’s stability under normal food processing conditions ensures sustained aroma delivery without rapid degradation, facilitating its incorporation into various flavored matrices.

FAQ

What is bonito flavor and what are its main characteristics?

Bonito flavor is a natural fish-derived flavor known for its fishy, tuna-like aroma. It originates primarily from extracts of the isurus glaucus shark, occasionally referred to as blue pointer shark flavor. This aroma compound is used to replicate or enhance seafood taste and smell in food products. It is recognized for its authentic marine sensory profile and is commonly applied in food flavorings requiring a strong fish note.

How is bonito flavor used and where does it typically appear?

Bonito flavor is applied in various flavored products to provide a natural fishy aroma without using fresh seafood. It appears in ingredients for sauces, snack foods, and seasonings with a seafood theme. The flavor's potency necessitates precise formulation to achieve the desired sensory effect. Its use is subject to regulatory standards such as FEMA (US), which ensure it is safe and appropriate for food applications. Bonito flavor enhances the seafood impression in products where authenticity is important.

What safety considerations are associated with bonito flavor and its sourcing?

According to OSHA HCS (29 CFR 1910) standards, bonito flavor has no classified hazards or known precautionary requirements based on currently available data. Its oral, dermal, and inhalation toxicity have not been determined definitively, and it is noted that usage is generally limited to flavored products rather than fragrance applications. The flavor is derived from shark species extracts, implicating sourcing practices that respect sustainable and legal procurement. No specific safety references or hazard classifications are documented.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found

Publications by PubMed
Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.
Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats.
Dried bonito dashi: a preferred fish broth without postoral reward actions in mice.
Cardiovascular characteristics in subjects with increasing levels of abnormal glucose regulation: the Strong Heart Study.
Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy.
Intake of dried bonito broth flavored with dextrin solution induced conditioned place preference in mice.
Improving the palatability of salt-reduced food using dried bonito stock.
Saltiness enhancement by the characteristic flavor of dried bonito stock.
LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
Formation of the mutagenic/carcinogenic imidazoquinoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants.
Carnitine improves peripheral glucose disposal in non-insulin-dependent diabetic patients.
Association between low habitual physical activity and impaired glucose tolerance.
Effect of exogenous bonito insulin on endogenous insulin secretion in dogs.
Effect of prior infusion of exogenous bonito insulin on glucose-induced insulin release in man.
[In vitro survival of the human uterus and fallopian tube by hypothermia at -3 degree C in glycerol-Tyrode and hyperbaric oxygen].
[In vitro survival of the rabbit uterus for 270 hours by hypothermia at -3 degree C in glycerol-Tyrode and hyperbaric oxygen].

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

General Material Information

Trivial Name	bonito flavor
Synonyms	isurus glaucus shark flavor blue pointer shark flavor

Suppliers

Flavor Dynamics

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Fishy
fishy, tuna
General comment	Fishy tuna

Safety Information

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 bonito flavor usage levels up to:
	not for fragrance use.

Safety references

None found