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cauliflower flavor

Cauliflower flavor is a sulfurous sensory compound applied mainly in flavored products of all types.

General Material Description

Cauliflower flavor is a type of flavoring compound characterized primarily by its sulfurous sensory notes reminiscent of the vegetable cauliflower. It presents a distinct aroma contributing to the sulfurous profile commonly associated with cruciferous vegetables. Cauliflower flavor is considered a sensory or flavor compound utilized to mimic or enhance the taste and smell of cauliflower in various products. Key synonyms related to this flavor include sulfurous flavor and cauliflower aroma. For detailed molecular information, it links to well-known controlled vocabularies such as PubChem. Typically, cauliflower flavor is derived either from natural extraction methods of the vegetable or through synthetic analogues designed to replicate the characteristic sulfur note in food flavorings.

Occurrence, Applicability & Potential Uses

This flavor compound biologically occurs in the cruciferous vegetable cauliflower, contributing to its characteristic smell and taste. In flavor formulation, cauliflower flavor is used primarily to recreate or enhance cauliflower notes in a wide range of flavored products, from savory snacks and soups to ready meals and processed foods. The flavor's sulfurous profile is distinct and aids in developing complex vegetable flavor profiles. Usage recommendations for cauliflower flavor in foods align with standards such as FEMA (US), which provides guidelines on flavoring substances and their safe usage levels. It is noteworthy that cauliflower flavor is not intended for fragrance applications and is mainly formulated for flavoring in edible products.

Physico-Chemical Properties Summary

Cauliflower flavor exhibits a sulfurous sensory profile, indicating the presence of sulfur-containing compounds responsible for its distinct aroma. Though specific physical constants are not detailed, its behavior in formulations depends on these sulfurous characteristics, which can influence volatility and interaction with other flavor components. Its organoleptic traits make it suitable for contributing vegetal and sulfur notes in complex flavor systems. The absence of detailed toxicity or stability data requires cautious application within recommended usage levels. The flavor’s compatibility with various food matrices must consider its sulfurous intensity and potential interactions affecting overall sensory quality.

FAQ

What is cauliflower flavor and what sensory characteristics does it have?
Cauliflower flavor is a sensory compound used in flavoring applications that imparts a sulfurous and vegetable-like aroma reminiscent of the vegetable cauliflower. It is primarily recognized for its sulfurous note which forms the characteristic odor profile of cauliflower and related cruciferous vegetables. This flavor type is employed to replicate or enhance cauliflower taste and smell in various food products.
Where is cauliflower flavor commonly used and how is it sourced?
Cauliflower flavor is mainly used in flavored products of all types including savory snacks, soups, and processed foods where a vegetable or sulfurous note is desired. It can be sourced from natural extracts of cauliflower or synthesized in the laboratory to mimic the characteristic sulfurous aroma. Formulators apply this flavor mainly in food products rather than fragrances, adhering to usage recommendations outlined by standards such as FEMA (US).
Are there any safety concerns or regulatory standards associated with cauliflower flavor?
Current safety information indicates that cauliflower flavor has no classified hazards according to OSHA's Hazard Communication Standard (29 CFR 1910). There are no specific hazard or precautionary statements identified. Usage limits recommend its application only in flavored products and not in fragrances. While detailed toxicological data are not determined, compliance with relevant regulations like FEMA (US) provides guidance on safe use levels in food flavorings.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name cauliflower flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Sulfurous
cauliflower, sulfurous, spicy, broccoli
General comment Cauliflower

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

Safety references

None found