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roasted flavor

Roasted flavor is a compound that provides a roasted aroma used in flavored products to enhance sensory characteristics.

General Material Description

Roasted flavor is a flavor compound characterized by a distinctive roasted sensory note. It is widely used to impart the aroma and taste associated with roasting processes, contributing depth and complexity to flavored products. This compound belongs to a group of aroma chemicals responsible for roasted, toasted, or baked notes in foods and is commonly applied across diverse categories. Synonyms include roasted aroma and roast essence. For detailed chemical information, the PubChem database serves as a key resource. Roasted flavor is typically derived from natural or synthetic sources mimicking the profiles generated by Maillard reaction products or pyrolysis in roasting.

Occurrence, Applicability & Potential Uses

Roasted flavor compounds occur naturally during the thermal processing of foods where Maillard reactions and pyrolytic transformations produce characteristic roasted aromas. Such flavors find application across a broad array of flavored products, enhancing sensory appeal by imparting roasted and toasted notes. This makes them integral in the formulation of coffee, cocoa, baked goods, snacks, and savory products. Usage guidelines are established under standards such as FEMA (US), which evaluate and regulate flavor ingredients in food applications. These standards inform recommended usage levels to ensure flavor efficacy and consumer safety in various food matrices.

Physico-Chemical Properties Summary

The physico-chemical properties of roasted flavor influence its utility in product formulation and stability. It typically presents as an odor-active compound with appropriate volatility facilitating aroma release during consumption. Its chemical stability under various processing conditions and compatibility with diverse food ingredients support consistent sensory impact. The flavor’s solubility profile and interaction with other components affect its distribution and persistence within complex systems. Such properties require careful consideration to maintain the desired roasted sensory note throughout product shelf life.

FAQ

What is roasted flavor and what are its sensory characteristics?
Roasted flavor is a compound used to impart the sensory note of roasting, characterized by an aroma reminiscent of roasted or toasted foods. It is recognized for providing depth and complexity by simulating the effects of thermal processing such as roasting or baking. This flavor is critical in recreating the distinctive roasted profiles found in items like coffee, cocoa, and baked goods.
Where does roasted flavor occur naturally, and in what types of products is it commonly used?
Roasted flavor forms naturally during thermal reactions like Maillard reactions when proteins and sugars interact under heat, leading to roasted aromas in cooked or roasted foods. It is extensively applied in flavored products of all types to enhance sensory complexity. Common uses include beverages such as coffee and chocolate-flavored products, baked items, snacks, and savory foods where a roasted note is desirable.
What regulatory standards govern the use of roasted flavor and how is it sourced?
Roasted flavor is subject to evaluation under standards like FEMA (US), which assess flavor ingredients for safety and recommend usage levels in food products. These standards help regulate its application to ensure consumer safety while maximizing flavor efficacy. The compound may be sourced naturally from roasting processes or synthetically produced to mimic natural roasted aromas, depending on the intended use and formulation requirements.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name roasted flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Roasted
roasted
General comment Roasted

Safety Information

Safety information

Preferred SDS: View
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 roasted flavor usage levels up to:
not for fragrance use.

Safety references

None found