camembert cheese flavor

Camembert cheese flavor is a flavor compound designed to recreate the distinctive cheesy aroma reminiscent of Camembert cheese, a soft French cheese known for its rich, creamy, and earthy notes. This compound belongs to the class of cheese flavorings widely used in the food industry to impart a characteristic cheesy sensory impression. It typically presents as a volatile mixture with a profile that captures the key organoleptic elements of the original cheese, characterized mainly by a pronounced cheesy note. Synonyms and related descriptors often focus on cheese analogues or dairy flavor mimics. The compound can be linked to established chemical entries such as its PubChem counterpart for further structural and property data. It is generally derived via flavor synthesis or biotechnological methods replicating the fermentation byproducts responsible for typical Camembert aroma nuances.

The Camembert cheese flavor compound reflects sensory molecules naturally generated during the biochemical processes of cheese ripening and fermentation. These flavor constituents emerge through microbial metabolism acting on milk components, resulting in complex mixtures of organic acids, esters, and sulfur compounds. This flavoring agent finds use in a broad spectrum of flavored products, notably in dairy analogues, snack foods, savory items, and processed cheese products where cheese notes are desired without direct cheese addition. The flavor is applied under guidelines such as FEMA (US) standards to ensure appropriate sensory performance and safety. Its use is generally restricted to edible applications and is not recommended for fragrance formulations.

Camembert cheese flavor compounds are typically characterized by volatility adequate for aroma perception and solubility appropriate for incorporation in aqueous and lipid-based food matrices. Their physicochemical stability depends on formulation conditions including pH, temperature, and presence of other flavor ingredients. The substances responsible for the cheesy note often comprise low molecular weight organic compounds with moderate lipophilicity, facilitating integration in complex flavor blends. Such properties influence handling, storage, and eventual sensory release during consumption, making them suitable for diverse flavored food product applications. While specific thermodynamic constants vary with compound complexity, the overall behavior aligns with typical cheese-derived flavorants used in flavor science.

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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 camembert cheese flavor usage levels up to:
	not for fragrance use.

Safety references

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