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bitter lemon flavor

Bitter lemon flavor is a citrus-flavored agent characterized by its bitter lemon sensory note, commonly used in a wide range of flavored products.

General Material Description

Bitter lemon flavor is a specialized flavoring agent designed to impart a distinctive citrus sensory character reminiscent of its namesake beverage. It typically exhibits a bitter lemon note that enhances the complexity of flavored products. The term 'bitter lemon flavor' can encompass blends of flavor compounds derived from natural or synthetic sources intended for use in food and beverage formulation. This flavor contributes notably to products requiring a sharp, tangy citrus profile with a subtle bitter edge. Comprehensive details on this flavor are available via controlled vocabulary resources such as its PubChem entry, supporting informed application. The flavor is commonly sourced or blended for use in formulations requiring a citrus bitterness.

Occurrence, Applicability & Potential Uses

Bitter lemon flavor occurs in the flavor industry as a composite citrus taste often utilized in beverages and a broad range of flavored food products. It can mimic the sensory attributes of bitter lemon drinks without being a direct extract. The flavor finds application in products requiring a refreshing citrus bitterness, contributing to complex flavor profiles in soft drinks, alcoholic mixers, confectionery, and other consumables. Usage guidelines adhere to standards such as FEMA (US), which regulate flavoring substances, ensuring appropriate application levels based on sensory evaluation and safety data.

Physico-Chemical Properties Summary

The bitter lemon flavor's properties are primarily defined by its combination of citrus-derived flavor compounds, which collectively yield a characteristic bitter and tangy taste. These properties influence its solubility, volatility, and stability, affecting how it integrates into different product matrices. The flavor's volatility is moderate, facilitating release during consumption to deliver the intended sensory impact. Stability under normal manufacturing conditions ensures its suitability for inclusion in various flavored products. Together, these characteristics dictate formulation strategies to balance flavor intensity and persistence.

FAQ

What is bitter lemon flavor and where is it commonly used?
Bitter lemon flavor is a composite flavoring agent that replicates the bitter, citrusy taste of bitter lemon beverages. It is widely used in flavored products such as soft drinks, alcoholic mixers, and confectionery items to provide a distinctive citrus bitterness. This flavor is designed to enhance sensory complexity and is popular in formulations requiring a sharp, tangy profile.
How is bitter lemon flavor typically applied and what are the usage considerations?
Bitter lemon flavor is applied in various flavored products including beverages and foods to impart a citrusy bitterness. Usage levels should conform to recommendations specific to each product type. This flavor is not intended for fragrance use and its application is guided by flavor industry standards such as FEMA (US). Proper use ensures balanced sensory impact without overwhelming other flavor components.
Are there any safety regulations or sourcing details relevant to bitter lemon flavor?
Safety classification under OSHA HCS (US) does not identify specific hazards for bitter lemon flavor, indicating no noted risks under current guidelines. Recommended usage levels are established to ensure consumer safety, and the flavor is categorized for flavored product use only. No specific safety hazards or regulatory restrictions have been reported, and sourcing typically involves approved flavoring materials compliant with regional standards.

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

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Literature & References

None found
Publications by PubMed
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children.
Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.
The molecular and enzymatic basis of bitter/non-bitter flavor of citrus fruit: evolution of branch-forming rhamnosyltransferases under domestication.
Genetic analysis of the electrophysiological response to salicin, a bitter substance, in a polyphagous strain of the silkworm Bombyx mori.
p-Synephrine stimulates glucose consumption via AMPK in L6 skeletal muscle cells.
Chemosensory responsiveness to ethanol and its individual sensory components in alcohol-preferring, alcohol-nonpreferring and genetically heterogeneous rats.
Characterization and preparation of Aspergillus niger naringinase for debittering citrus juice.
Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats.
[Pilot study on clinical effects of rebamipide gargle against oral mucositis induced by fluoropyrimidines].
Isopropylnorsynephrine is a stronger lipolytic agent in human adipocytes than synephrine and other amines present in Citrus aurantium.
Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
Relationship between physical properties and sensory attributes of carbonated beverages.
Decreasing dislike for sour and bitter in children and adults.
Metabolic engineering of plant cells for biotransformation of hesperedin into neohesperidin, a substrate for production of the low-calorie sweetener and flavor enhancer NHDC.
Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins.
Citrus fruit bitter flavors: isolation and functional characterization of the gene Cm1,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus.
[Fennel tea: risk assessment of the phytogenic monosubstance estragole in comparison to the natural multicomponent mixture].
Oral midazolam-grapefruit juice drug interaction.
Purification of citrus peel juice and molasses.
Sensory responses to 6-n-propylthiouracil (PROP) or sucrose solutions and food preferences in young women.
Olfactory dysfunction and related nutritional risk in free-living, elderly women.
Time-quality tracking of monosodium glutamate, sodium saccharin, and a citric acid-saccharin mixture.

Other Information

Wikipedia:View

General Material Information

Trivial Name bitter lemon flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Citrus
bitter, lemon
General comment Bitter lemon

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 bitter lemon flavor usage levels up to:
not for fragrance use.

Safety references

None found