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pickle flavor

Pickle flavor is a sour, salty, and spicy dill taste used primarily in diverse flavored products, providing a distinctive relish character without classified hazards.

General Material Description

Pickle flavor is a flavoring compound characterized by its distinctive sour, salty, spicy, and dill notes. It is often referred to by synonyms including sweet relish pickle flavor and dill pickle flavor natural. This compound serves as a sensory agent to impart the characteristic taste profile associated with pickled products. The flavor is used predominantly in various consumable products to recreate or enhance the familiar dill pickle sensory experience. Its chemical identity is linked to natural and synthesized components that evoke a complex tangy and herbaceous profile. The flavor can be referenced in controlled vocabulary sources such as PubChem. Typically, pickle flavor is derived through extraction or synthesis based on natural dill and acidic constituents.

Occurrence, Applicability & Potential Uses

Pickle flavor finds natural analogs in fermented cucumbers and pickled vegetables where sourness derives from organic acids and dill components contribute herbal top notes. It is widely applied in flavored food products ranging from snacks to condiments, aiming to replicate the sensory characteristic of dill pickles. Regulatory guidance, such as from FEMA (US), supports its use in food formulations subject to good manufacturing practices. This flavor is specifically recommended for use in edible items and explicitly not intended for fragrance applications, aligning with its taste-centric profile.

Physico-Chemical Properties Summary

The physico-chemical features of pickle flavor are defined by a blend of acidic, herbal, and spicy chemical constituents, which together yield its characteristic sour and salty taste with a dill aroma. These properties influence the compound's solubility, volatility, and stability, affecting flavor delivery and longevity in product matrices. Its sourness is primarily attributed to organic acid components, which contribute stability under typical food processing conditions. The volatile dill-related constituents influence aroma perception but require careful balance to prevent dominance or rapid loss. The overall profile enables application in diverse flavored edible products but limits use in non-oral formulations due to lack of comprehensive safety data in other exposure routes.

FAQ

What is pickle flavor and what sensory characteristics does it have?
Pickle flavor is a flavoring agent that delivers the sour, salty, spicy, and dill notes typical of pickled cucumbers. It replicates the taste profile associated with traditional dill pickles, encompassing tartness from acids and herbal elements from dill. This compound creates a familiar relish experience used in food products requiring a tangy, pickled character.
In which products is pickle flavor commonly used and are there any usage restrictions?
Pickle flavor is commonly incorporated into a broad range of flavored edible products, including snacks, sauces, and condiments where a dill pickle taste is desired. It is recommended exclusively for use in food items, with explicit guidance against use in fragrances. Usage levels follow general flavoring practice standards to ensure sensory effectiveness without compromising product quality.
What safety information and regulations apply to pickle flavor?
Available safety data indicates no classified hazards for pickle flavor under OSHA's Hazard Communication Standard (29 CFR 1910) in the United States. Toxicity via oral, dermal, or inhalation routes has not been fully determined. Regulatory advisors like FEMA (US) endorse its use in flavored products adhering to recommended usage levels. No specific precautionary statements or hazard classifications apply, supporting its safe inclusion in food formulations when following standard industry practices.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name pickle flavor
Synonyms
  • sweet relish pickle flavor
  • dill pickle flavor natural

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Sour
sour, salty, spicy, dill
General comment Sour salty spicy dill

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

Safety references

None found