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berry flavor

Berry flavor is a sensory compound imparting a characteristic berry note used broadly in various flavored products with no known hazard classification.

General Material Description

Berry flavor is a widely utilized flavoring compound characterized by a distinct berry sensory note. It appears as a flavor additive, often presented as a liquid preparation, designed to simulate the complex taste profile of various berries. The term 'berry flavor' encompasses formulations such as berry flavor WONF natural liquid and other berry fruit flavorings. This compound is not a single molecule but a blend designed to recreate the familiar sweet and tart nuances associated with berries. It naturally derives from combinations of aromatic chemicals, frequently based on natural extracts or synthetic analogs. For reference, detailed chemical and sensory data can be found through the PubChem database. The flavor is typically employed in food and beverage applications to impart a fresh, fruity character consistent with multiple berry types.

Occurrence, Applicability & Potential Uses

Berry flavor compounds occur primarily as synthetic or natural mixtures intended to mimic the sensory impression of berries rather than as isolated natural substances. They have broad applicability across flavored consumer goods, including beverages, confectionery, dairy products, and baked goods. According to FEMA (US) standards, such flavors are formulated to meet safety and quality requirements for their use in food products. These mixtures exploit combinations of esters, aldehydes, and other volatiles to achieve a balanced berry note that blends sweet, tart, and sometimes green aspects. The flavor is valued for enhancing fruit profiles and providing sensory appeal in a wide range of processed foods without direct reliance on fresh berry ingredients.

Physico-Chemical Properties Summary

Berry flavor preparations generally exist as liquid blends containing diverse volatile compounds with varied boiling points, solubility properties, and vapor pressures. Their physico-chemical character influences volatility, stability, and solubility in aqueous and lipid matrices, affecting flavor release and perception in formulations. The liquid state facilitates uniform dispersion in flavored products, while the volatility of constituent molecules governs aroma intensity and persistence. Such properties also impact shelf life, necessitating careful packaging and storage to maintain sensory quality. The composite nature means the precise physical and chemical parameters depend on the specific formulation but consistently support effective aroma delivery in food systems.

FAQ

What is berry flavor and how is it characterized?
Berry flavor comprises a blend of aroma-active compounds formulated to evoke the sensory characteristics of various berries. It is recognized for its sweet, slightly tart, and fruity notes that replicate the taste experience of fruits such as strawberries, raspberries, or blueberries. Rather than a single chemical entity, it is a mixture designed to capture the complexity of berry aromas. This flavor is used extensively in food technology to provide natural fruit-like sensory profiles.
Where is berry flavor typically used and how is it sourced?
Berry flavor is commonly applied in a wide range of flavored products, including beverages, dairy items, candies, and baked goods. The flavor can be sourced through natural extracts obtained from berries or synthesized using chemical components that mimic berry aroma compounds. Formulations are standardized to comply with safety and quality regulations, such as those outlined by FEMA (US). These flavors are selected to achieve consistent sensory performance across diverse product matrices.
Are there any safety or regulatory considerations for berry flavor use?
Berry flavor lacks hazardous classifications under OSHA HCS (29 CFR 1910), and no specific hazard or precautionary statements are identified. Usage is recommended exclusively within food products, with no authorization for fragrance applications. Regulatory frameworks like FEMA (US) provide guidelines for safe use levels. Toxicity data including oral, dermal, and inhalation routes have not been fully determined, indicating cautious evaluation may be appropriate for new applications, though established food uses present no known safety concerns.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name berry flavor
Synonyms
  • berry flavor WONF natural liquid
  • berry fruit flavorings

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Berry
berry, fruity, tropical
General comment Berry

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

Safety references

None found