We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

tuna flavor

Tuna flavor is a fishy-scented compound used to impart tuna-like notes in various flavored products, especially in food applications.

General Material Description

Tuna flavor is a synthetic or processed flavor compound characterized by a fishy aroma reminiscent of tuna fish. It falls within food-grade flavor materials employed to mimic marine sensory characteristics in diverse edible products. Known synonyms include "tuna - maillard reaction" and "tuna type flavor #0960." This compound is referenced in flavor chemistry and food science contexts, with a direct link to the [PubChem database](https://pubchem.ncbi.nlm.nih.gov/compound/Tuna-flavor) for structural and chemical information. It is generally sourced or derived through reaction pathways simulating cooking or processing effects, notably the Maillard reaction, which imparts complex savory notes. The tuna flavor enhances palatability in foods requiring a fishy or seafood nuance without addition of actual fish extracts.

Occurrence, Applicability & Potential Uses

While tuna flavor does not occur naturally in isolation, it is formulated to replicate the marine notes associated with cooked tuna via chemical synthesis or reaction products. Its main application is in flavored products of all types, providing a controlled fishy characteristic suitable for diverse culinary uses. The flavor is specifically formulated under the FEMA (US) designation for such flavoring agents, which regulates safe usage in food and drink. It is not intended for fragrance or cosmetic applications. Such flavors assist in product development where natural tuna or fish extracts are unavailable, undesirable, or inconsistent in sensory quality.

Physico-Chemical Properties Summary

The chemical and physical properties of tuna flavor influence its incorporation into formulations. Its volatility, solubility, and stability determine how effectively it can deliver its fishy sensory note under various processing and storage conditions. The compound often presents as a liquid or semi-liquid emulsion, compatible with aqueous and lipid phases in food matrices. Thermal stability is adequate for typical food manufacturing processes, ensuring the preservation of desired flavor attributes. The compound's reactivity is typically moderate, requiring controlled storage to prevent degradation or off-flavor development. The fishy odor intensity and profile are shaped by specific volatile molecules originating from Maillard reaction pathways or analogous synthetic routes.

FAQ

What is tuna flavor and what sensory characteristics does it have?
Tuna flavor is a man-made flavoring agent designed to emulate the fishy aroma and taste typical of cooked tuna fish. It is used to achieve a characteristic seafood note in various flavored products. The sensory profile is primarily fishy, with nuances replicating marine-related odor compounds. This flavoring is different from natural tuna extracts as it is typically synthesized or obtained through controlled chemical reactions.
How and where is tuna flavor used in applications?
Tuna flavor is predominantly employed in flavored products of all types, especially in food formulations where a fishy or seafood sensory element is desired. It is often incorporated into sauces, snacks, seasonings, or processed foodstuffs to provide a consistent tuna-like note without the complexities of natural fish ingredients. The flavor is formulated for food applications and is not suited for perfume or non-food uses. Usage levels are guided by regulatory recommendations to ensure sensory effectiveness without overpowering the product.
What are the safety considerations and regulatory standards for tuna flavor?
Tuna flavor has no classified hazards according to the Globally Harmonized System (GHS) for hazard communication under 29 CFR 1910 (OSHA HCS). There are no noted precautionary or hazard statements associated with its use. Its application is primarily food-related and recommended for use at appropriate levels in flavored products but not in fragrances. Regulatory oversight for flavor substances like tuna flavor falls under frameworks including FEMA (US), which assesses and governs its use in food to ensure it meets safety and quality criteria.

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

Wikipedia:View

General Material Information

Trivial Name tuna flavor
Synonyms
  • tuna - maillard reaction
  • tuna type flavor #0960

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fishy
tuna, fishy
General comment 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 tuna flavor usage levels up to:
not for fragrance use.

Safety references

None found