camu camu flavor

Camu camu flavor is derived from the camu camu fruit, which grows predominantly in the Amazon rainforest. It is classified as a natural flavoring compound known for its unique sensory profile combining earthy, cocoa, and minty notes. This distinctive flavor is recognized by sensory professionals and flavorists for adding complexity to food and beverage formulations. Synonyms include camu camu extract and camu camu essence, with the material linked to its botanical source [PubChem]. The flavor is typically obtained from natural fruit extracts or concentrates, providing an authentic aromatic character that complements tropical and exotic flavor blends. The camu camu fruit's notable vitamin C content does not directly influence the flavor compound but indicates the botanical origin of this ingredient.

Camu camu flavor naturally occurs in the fruit of the Myrciaria dubia plant, indigenous to South American tropical regions. It finds application primarily in flavored products of all types, enhancing formulations with its distinctive earthy and minty cocoa aspects. This flavoring is utilized in beverages, confectionery, dairy, and other culinary products seeking exotic fruit notes. Regulatory guidelines for camu camu flavor include compliance with flavoring standards such as FEMA (US), which categorizes and evaluates natural and synthetic flavoring substances to ensure their appropriate use in food products. These standards help inform safe inclusion rates and usage contexts for camu camu flavor in consumer products.

The physico-chemical profile of camu camu flavor reflects its origin from natural fruit extracts, typically presenting as a liquid or semi-liquid ingredient with an earthy, cocoa, and minty aroma. Its chemical stability depends on storage temperature and exposure to light and oxygen, which can alter flavor potency over time. The volatile compounds responsible for its sensory characteristics generally have moderate volatility and solubility in aqueous and lipid media, facilitating incorporation into multiple product matrices. Understanding its interaction with other flavor components is essential for achieving desired flavor profiles in complex formulations. The absence of significant hazardous constituents contributes to its suitability for diverse flavor applications under recommended usage levels.

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

Safety references

None found