bread crust flavor

Bread crust flavor is a type of flavor compound characterized by a distinctive bready sensory profile closely resembling the aroma of bread crust. It is used to impart authentic baked notes in a variety of food products, enhancing overall flavor complexity. This compound is often referred to by its trivial synonym 'bready' reflecting its hallmark smell. The sensory notes evoke the characteristic warm, toasted facets typical of bread crusts formed during baking. Bread crust flavor can be sourced or synthesized for incorporation into food preparations and flavor blends. For detailed chemical information, it is linked in controlled vocabularies such as PubChem, where structural and safety data may be further explored.

Bread crust flavor occurs naturally in baked goods where Maillard reactions produce complex volatiles responsible for the crust’s aroma. It is widely utilized across flavored products of all types to provide a familiar and appetizing sensory note reminiscent of freshly baked bread. These uses span industries including baking, snack foods, and processed culinary items. The application of bread crust flavor must conform to guidelines such as those provided by FEMA (US), which governs flavor use levels and safety in consumables. This regulatory framework ensures that bread crust flavor is applied appropriately within formulated products to achieve desired sensory effects without safety concerns.

The properties of bread crust flavor influence its behavior in formulations, notably its volatility and stability under various processing conditions. Its characteristic aromatic compounds typically possess moderate molecular weights and exhibit bready, toasted notes arising from Maillard reaction products. These compounds are generally stable at typical food processing temperatures but may degrade if exposed to excessive heat or prolonged storage. The flavor’s solubility profile enables incorporation into aqueous and lipid-based systems, facilitating diverse applications. Understanding these physicochemical attributes aids flavorists in achieving consistent aroma delivery and compatibility with other ingredients during product development.

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Wikipedia:

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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 bread crust flavor usage levels up to:
	not for fragrance use.

Safety references

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