mango banana flavor

Mango banana flavor is a synthetic or naturally derived flavoring agent characterized by its distinct fruity aroma reminiscent of ripe mango and banana fruits. This compound appears as a clear to slightly colored liquid used predominantly to recreate tropical fruit notes in various consumables. Known under several synonyms, it is linked to fruit-derived esters and aldehydes which combine to form its recognizable scent profile. Detailed sensory characterization demonstrates a sweet, juicy fruity impression with nuances that evoke fresh mango and banana pulp. Mango banana flavor finds extensive sourcing options from both natural extracts and synthetic flavor manufacturing processes. Further specifics and molecular data can be found in linked resources such as PubChem.

Although mango and banana flavors naturally occur in their respective fruits through enzymatic processes involving esters, alcohols, and ketones, the mango banana flavor used commercially primarily results from tailored combinations of these aroma chemicals. It is applicable across a broad spectrum of flavored products, including beverages, confectionery, dairy items, and snacks, where tropical fruit notes are desired. Regulatory oversight in flavor usage generally follows standards such as FEMA (US), which provide guidelines for safe inclusion levels in foodstuffs. Mango banana flavor is not intended for fragrance use but is valued for its capacity to enhance the sensory appeal of edible items with a recognizable tropical fruit character.

Mango banana flavor typically exhibits a liquid state at room temperature with good solubility in aqueous and lipid-based matrices, enabling versatile formulation options. Its volatility and vapor pressure facilitate aroma release upon consumption, contributing to its sensory impact. The chemical stability under typical storage conditions allows for prolonged shelf life in finished products. Considerations for compatibility with other flavor ingredients include ensuring that no adverse interactions diminish the fruity character or cause off-notes. The flavor’s composition usually balances hydrophobic and hydrophilic constituents, supporting dispersion across diverse product types without compromising organoleptic integrity.

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 mango banana flavor usage levels up to:
	not for fragrance use.

Safety references

None found