egg nog creme brulee flavor

Egg nog creme brulee flavor is a complex flavoring compound designed to replicate the characteristic sensory profile of traditional egg nog combined with the creamy, caramelized notes of creme brulee. It presents a predominantly eggy aroma that evokes creamy and rich dessert qualities. This flavor is widely employed in the formulation of various flavored products, providing a nostalgic and indulgent sensory experience. Known under this trivial name, it comprises several constituents that contribute to its overall profile but is commonly referred to simply as egg nog creme brulee flavor in commercial settings. The compound is recognized in flavor chemistry and sensory databases such as PubChem. It is typically derived through blending natural and synthetic flavor ingredients to achieve an accurate and appealing final note.

The egg nog creme brulee flavor finds its application predominantly in flavored foods and beverages where an eggy, creamy profile enhances the consumer experience. This includes dairy products, confectioneries, baked goods, and other desserts. While the compound is synthetic or semi-synthetic in origin, it emulates naturally occurring sensory nuances related to egg and caramelized dairy components found in traditional egg nog and creme brulee recipes. According to the Flavor and Extract Manufacturers Association (FEMA) (US), such flavors are commonly evaluated for safety and efficacy in food formulations, ensuring compliance with regional standards. The flavor is not intended for use in fragrances but is tailored for gustatory applications where eggy and creamy notes are desired.

Egg nog creme brulee flavor exhibits physicochemical properties that influence its integration into various formulations. It typically presents as a liquid with a moderate volatility that allows its aroma to be perceived effectively without rapid loss. The chemical constituents are balanced to achieve compatibility with aqueous and lipid-based matrices, ensuring homogeneous distribution and stability. Its eggy characteristic arises from volatile compounds that may include aldehydes, ketones, and esters associated with dairy and egg aroma profiles. The flavor’s sensory intensity and persistence can be modulated by concentration and formulation parameters. Thermal stability is sufficient for inclusion in processed foods without significant degradation. Solubility and miscibility in common flavor bases facilitate its versatile application across product types.

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 egg nog creme brulee flavor usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens View page or View pdf

Multi-country outbreak of Salmonella Enteritidis infections associated with consumption of eggs from Germany View page or View pdf