herb garlic flavor

Herb garlic flavor is a flavoring compound designed to reproduce the distinctive taste and aroma of garlic, a widely appreciated culinary herb. It provides the characteristic garlic sensory note that enhances a variety of food products. This compound is recognized under the common name 'herb garlic flavor' and is linked to the family of sulfur-containing flavor agents that define garlic's pungency and aroma. For chemical reference, herb garlic flavor associates with the concept of garlic from a PubChem controlled vocabulary standpoint. Typically sourced from natural extracts or synthesized to mimic garlic essence, it is integrated into formulations that require the herbaceous and savory notes of garlic without the raw ingredient. Its application spans across multiple flavored products, adding depth and characteristic pungency.

Garlic flavor compounds naturally occur in Allium sativum bulbs, which contain sulfur-based molecules responsible for its distinctive aroma and taste. Herb garlic flavor is utilized primarily in the food industry for seasoning and flavoring a broad spectrum of edible products, including sauces, snack foods, and ready meals. Its ability to impart the familiar garlic note supports its widespread acceptance. Regulatory frameworks such as FEMA (Flavor and Extract Manufacturers Association, US) provide guidelines that cover the safe usage levels of such flavors in food applications. While effective in delivering garlic sensory impressions, it is specifically noted that herb garlic flavor is not intended for use in fragrance or perfume products, where its sensory attributes are not suitable.

The properties of herb garlic flavor reflect those typical of sulfur-containing volatile compounds that contribute to garlic's aroma profile. Its volatility enables quick release of aromatic notes upon ingestion or exposure to air. These compounds generally exhibit moderate solubility in aqueous and lipid environments, facilitating their incorporation into various food matrices. The stability of herb garlic flavor depends on conditions such as temperature and pH; it is typically stable under normal formulation conditions but can degrade under prolonged heat exposure. Such physico-chemical behavior influences product formulation strategies, ensuring the flavor is retained adequately during processing and storage.

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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 herb garlic flavor usage levels up to:
	not for fragrance use.

Safety references

None found