raspberry loganberry flavor

Raspberry loganberry flavor is a synthetic or natural flavoring compound designed to replicate the distinctive fruity notes of both raspberry and loganberry fruits. It typically serves as an aromatic additive in food and beverage formulations, providing a sweet and tangy character reminiscent of these berries. The flavor is noted for its appealing and vibrant fruity scent profile, often described simply as 'fruitiness' corresponding to the raspberry and loganberry aromas. Synonymously referred to as loganberry raspberry flavor, this ingredient is widely used in various flavored products to enhance sensory appeal. Its chemical and sensory properties are documented in recognized flavor and fragrance chemical databases, with sourcing frequently involving the blending of natural extracts and chemical constituents identified through PubChem entries. This flavoring agent is manufactured or extracted under controlled conditions to meet industry standards for food-grade materials.

Raspberry and loganberry flavors originate from natural fruit extracts or are synthesized to mimic these berries’ unique scent profiles. These flavors occur in nature as complex mixtures of organic compounds responsible for the fruity olfactory character. Raspberry loganberry flavor finds broad application in flavored products of all types, including beverages, confectionery, bakery, and dairy formulations. Its use is particularly significant where a distinct berry note is desired to enhance consumer perception and product differentiation. Usage levels are guided by regulatory standards such as FEMA (US), which offers recommendations to ensure acceptable sensory impact without negative effects. Although primarily targeted for flavoring, this compound is not recommended for fragrance applications based on existing safety guidance.

The physico-chemical characteristics of raspberry loganberry flavor influence its stability, solubility, and interaction within various product systems. Typically, it is a volatile aromatic substance that blends well in aqueous and lipid phases, facilitating its incorporation into a range of formulations. The compound’s volatility contributes to its intense aroma but also necessitates careful handling to minimize losses during processing. Thermal stability is moderate, allowing it to retain sensory integrity under usual food manufacturing temperatures. Its chemical nature supports compatibility with other flavor ingredients, though sensitivity to oxidation or UV exposure may affect shelf life. These factors must be considered during formulation to maintain consistent sensory quality and performance.

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 raspberry loganberry flavor usage levels up to:
	not for fragrance use.

Safety references

None found