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rhubarb flavor

Rhubarb flavor is a flavoring compound characterized by its distinct rhubarb taste, widely used in various flavored products for its unique sensory contribution.

General Material Description

Rhubarb flavor is a flavoring agent derived to replicate the distinct sensory qualities of rhubarb, a perennial plant known for its tartness and aromatic leaf stalks. It presents a characteristic rhubarb taste, often described as sour, slightly fruity, and fresh, contributing to the complexity of flavored products. This compound is sometimes referred to by synonyms such as rhubarb taste or rhubarb extract in the flavor industry. Rhubarb flavor is represented in the PubChem chemical database, providing standardized information regarding its chemical structure and properties. Sourcing of the flavor can involve extraction or synthesis methods that capture the typical rhubarb sensory notes for incorporation in food and beverage formulations.

Occurrence, Applicability & Potential Uses

Rhubarb flavor naturally occurs in the rhubarb plant, predominantly found in the stalks consumed in culinary uses. It imparts a tart and fresh profile that is replicated in flavor formulations to mimic rhubarb’s characteristic taste. The flavor compound is applied across a broad spectrum of flavored products including beverages, confectionery, baked goods, and dairy items. Its inclusion enhances fruit blend flavors and adds complexity to sweet and sour taste profiles. Regulatory standards, such as FEMA (US), provide guidance on acceptable use levels and safety considerations for rhubarb flavor in food applications, ensuring conformity with food safety protocols.

Physico-Chemical Properties Summary

The physico-chemical properties of rhubarb flavor influence its behavior in formulation and product stability. As a flavor compound, its volatility and solubility impact how it disperses and persists within different food matrices. The flavor’s acid profile and aromatic constituents contribute to its distinct tartness and fresh sensation. These properties necessitate careful consideration during blending to maintain the integrity of sensory characteristics while ensuring compatibility with other ingredients. The compound’s stability under varying pH and temperature conditions also affects its performance in diverse processing environments.

FAQ

What is rhubarb flavor and what sensory characteristics define it?
Rhubarb flavor is a compound designed to replicate the taste and aroma associated with rhubarb, a plant known for its tart, fruity stalks. Its sensory profile includes pronounced sourness combined with subtle fruity and fresh notes. This flavor is used to emulate the characteristic rhubarb taste in various food and beverage products without necessarily incorporating the raw plant material.
Where is rhubarb flavor typically used and how is it sourced?
Rhubarb flavor is utilized in a wide variety of flavored products such as beverages, bakery items, confectionery, and dairy-based foods. It is sourced through extraction from rhubarb plant parts or synthesized to capture the key aromatic and taste compounds responsible for the distinctive rhubarb note. Its application enhances product flavor complexity and provides a natural tartness familiar to consumers.
What safety regulations apply to rhubarb flavor and what usage restrictions exist?
Rhubarb flavor is subject to safety assessment and usage guidelines, such as those outlined by FEMA (US), which regulate its concentration in food products to ensure consumer safety. No significant hazards are reported under OSHA (US) standards for rhubarb flavor, and common precautionary statements are typically not required. It is recommended exclusively for flavored food products and is not intended for fragrance applications.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name rhubarb flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Rhubarb
rhubarb, tart, sour, juicy, green, citrus, fruity, herbal, tropical
General comment Rhubarb

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

Safety references

None found