brown butter flavor

Brown butter flavor is a type of flavoring agent characterized by its rich, buttery aroma reminiscent of caramelized or browned butter. It is also known by the synonym caramelized butter flavor, reflecting the sensory profile it imparts to products. This flavoring compound typically appears as a concentrated substance used to mimic the taste and smell of butter that has been gently cooked to develop nutty and caramel notes. Brown butter flavor is utilized extensively in the food industry to enhance various flavored products, providing a deep, complex buttery note that intensifies overall flavor perception. For chemical reference, it is associated with flavoring agents listed on controlled vocabularies such as PubChem. The source of this flavor can be synthetic or derived through the controlled heating of dairy-based ingredients to evoke the brown butter sensory characteristics.

Brown butter flavor occurs as a sensory attribute in browned or caramelized butter produced by heating butter until the milk solids turn golden brown, a process common in culinary preparations. It is applied widely in flavored products of all types to enrich the buttery profile with intensified caramel and toasted notes. The use of such flavorings aligns with standards like FEMA (US), under which flavor ingredients are evaluated for food-grade applications. Given its versatile, pleasant buttery quality, it enhances baked goods, confections, savory items, and dairy products, contributing depth and complexity to the sensory experience. Its application focuses on imparting the signature brown butter aroma and taste without the need for direct cooking.

The physico-chemical characteristics of brown butter flavor influence its functionality in formulations, particularly its solubility and stability within flavored products. Typically, flavor components responsible for brown butter notes include lactones and aldehydes formed during the caramelization and Maillard reactions in butter heating. Such compounds contribute to a rich, warm, and buttery aroma profile. The flavoring must maintain stability under typical processing temperatures and preserve the integrity of the caramelized notes. Its volatility and partition coefficients support its effective release during consumption, enhancing flavor perception. Overall, brown butter flavor combines chemical constituents that provide both aroma and taste attributes integral to its distinctive sensory profile.

Wikipedia:

View

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 brown butter flavor usage levels up to:
	not for fragrance use.

Safety references

None found