We have found 46589 results matching your criteria.
Please wait while we search...

potato chip flavor

Potato chip flavor is characterized by a fried sensory note and is widely employed in flavored products for its distinctive taste.

General Material Description

Potato chip flavor is a specialized flavoring agent formulated to replicate the characteristic fried taste typical of potato chips. This compound belongs to the category of food flavorings and is recognized for imparting a savory and fried sensory quality. It is sometimes referred to as a fried potato flavor variant. The flavor is sourced by combining various aroma compounds that collectively produce the sensory impression of fried potato snacks. For more detailed chemical and structural information, the PubChem database serves as a reliable reference. Potato chip flavor is commonly integrated into food products to simulate or enhance the taste of fried potato items.

Occurrence, Applicability & Potential Uses

Potato chip flavor naturally emulates the sensory experience found in fried potato snacks, making it relevant in products designed to replicate or complement this taste. Its application extends across flavored products of all types, including savory snacks, seasoning blends, and processed foods requiring a fried potato note. Regulatory frameworks such as the FEMA (US) standard guide its safe use within the food industry. The flavor's utility lies in its ability to enhance consumer perception by providing an authentic fried flavor profile without the need for actual frying processes.

Physico-Chemical Properties Summary

The physical and chemical properties of potato chip flavor are tailored to maintain stability and sensory efficacy within various matrices. It typically exists as a complex mixture of volatile compounds imparting the fried aroma and taste. These properties influence formulation parameters, including solubility, volatility, and compatibility with food ingredients. The absence of explicit hazard classifications suggests it is stable under normal use conditions and does not pose notable safety risks when incorporated at recommended levels. Its sensory properties also remain consistent under typical storage and processing temperatures.

FAQ

What is potato chip flavor?
Potato chip flavor is a flavoring agent designed to reproduce the characteristic fried taste and aroma of potato chips. It consists of a combination of aromatic compounds capable of delivering a savory, fried sensory note typically associated with fried potato products. This flavoring is widely used in food products to simulate or enhance the experience of consuming fried potato snacks.
How is potato chip flavor used and where is it applied?
Potato chip flavor is applied mainly in flavored products of all kinds, particularly in snack foods and seasoning mixes. It provides an authentic fried potato taste without involving frying processes. The flavoring is used in seasoning blends, processed foods, and ready-to-eat products where a fried sensory characteristic is desired. Its effective incorporation depends on formulation specifics and adherence to applicable usage recommendations.
What are the safety and regulatory considerations for potato chip flavor?
According to reviewed safety information, potato chip flavor has no classified hazards under standards such as OSHA's Hazard Communication Standard (29 CFR 1910) in the US. It is not intended for fragrance applications but is safe for use in food flavorings within recommended usage levels. No specific restrictions or precautionary statements have been identified. Regulatory compliance, including adherence to FEMA (US) guidelines, ensures its appropriate and safe application.

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

Literature & References

None found
Publications by Google Patents
Potato and potato chip flavor and aroma
Processing for producing potato chip flavor concentrate
Publications by PubMed
Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.
Nursing research across a large health care system: sparking nurses' clinical inquiry.
Systematic analysis of potato acid invertase genes reveals that a cold-responsive member, StvacINV1, regulates cold-induced sweetening of tubers.
Extensive variation in fried chip color and tuber composition in cold-stored tubers of wild potato (solanum) germplasm.
Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors.
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats.
Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
DNA variation at the invertase locus invGE/GF is associated with tuber quality traits in populations of potato breeding clones.
Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality.
Effect of fat-free potato chips with and without nutrition labels on fat and energy intakes.
Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison.
Intra-oral lactic acid production during clearance of different foods containing various carbohydrates.

Other Information

Wikipedia:View

General Material Information

Trivial Name potato chip flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fried
potato chip
General comment Potato chip

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 potato chip flavor usage levels up to:
not for fragrance use.

Safety references

None found