roasted bell pepper flavor

Roasted bell pepper flavor is a flavoring agent characterized by a distinctive roasted green pepper aroma imparting a warm, slightly smoky note reminiscent of cooked bell peppers. It falls under the category of natural and nature-identical food flavors commonly used to enhance savory profiles. Synonyms include roasted green pepper flavor, reflecting its closely related sensory character. This flavor is typically derived through thermal processing or flavor extraction methods from Capsicum annuum species, corresponding to bell pepper. For controlled vocabulary referencing, detailed chemical and flavor descriptors can be found in public repositories such as PubChem. The compound finds broad application owing to its recognizable green and roasted notes, bridging fresh and cooked flavor extremes in food formulations.

Biologically, roasted bell pepper flavor originates from the thermal transformation of bell peppers, a fruit from the Capsicum genus widely cultivated and consumed globally. The flavor results from roasting processes affecting the natural green pepper constituents, generating characteristic aromatic compounds. This flavor ingredient is employed extensively in flavored products of all types, including snack foods, sauces, seasonings, and ready-to-eat meals. Its use enhances authenticity and complexity in savory applications. According to standards such as FEMA (US), this flavor is recommended for use in food flavoring where a roasted green pepper note is desired, excluding fragrance applications. This supports compliance with appropriate regulatory frameworks and ensures targeted consumer experience.

The roasted bell pepper flavor compound exhibits organoleptic traits dominated by a roasted green pepper note, likely involving complex volatile constituents generated during thermal processing. Its physical properties are compatible with incorporation into diverse food matrices, given its solubility profiles and stability under typical formulation conditions. The flavor’s volatile components contribute to its aroma intensity and persistence, which are important for sensory impact. Its chemical characteristics balance freshness with cooked aspects, allowing flexible use in various product types. The absence of identified hazards and undetermined toxicological data indicate that usage levels are primarily guided by sensory optimization and compliance with flavor industry standards rather than intrinsic chemical risks.

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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 roasted bell pepper flavor usage levels up to:
	not for fragrance use.

Safety references

None found