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italian garlic flavor

Italian garlic flavor is a compound used to impart a garlic taste in various flavored products, offering characteristic garlic aroma without recognized hazards.

General Material Description

Italian garlic flavor is a synthetic or natural flavoring agent designed to replicate the characteristic aroma and taste of garlic, a widely recognized culinary ingredient. It is commonly used in the food industry to impart a savory, pungent garlic note in a variety of flavored products, enhancing sensory profiles without utilizing fresh garlic. The compound is notable for its clear garlic odor and taste, providing consistency and stability in formulations. This flavoring is also referred to simply as 'garlic flavor' or by regional names reflecting Italian culinary preferences. According to PubChem, garlic flavor compounds are typically sulfur-containing molecules responsible for the pungency and distinctive smell. Italian garlic flavor is derived through formulation from such compounds or synthetic analogs and finds application mainly in culinary flavor creations.

Occurrence, Applicability & Potential Uses

Garlic flavor compounds naturally occur in Allium sativum, widely cultivated for culinary and medicinal uses globally. Italian garlic flavor replicates these sensory properties and is used primarily in flavored food products, including processed meats, sauces, snacks, and seasoning blends. Its use allows for controlled flavor delivery and consistency especially in industrial food production. The flavoring's application aligns with FEMA (US) standards for food flavors, which help regulate usage and ensure safety in consumables. Despite being food grade, Italian garlic flavor is not recommended for fragrance formulation. The flavor enhances dishes requiring garlic notes without the variability of fresh garlic and the concerns related to storage or enzymatic changes.

Physico-Chemical Properties Summary

Italian garlic flavor exhibits physical and chemical properties influenced by its sulfur-containing constituents, which contribute to its distinct odor profile. Typically formulated as a liquid or concentrated flavoring agent, it maintains stability under normal storage conditions but may be sensitive to oxidation and heat which can alter its scent intensity and quality. The flavor's volatility allows it to release garlic aroma effectively in food matrices, with solubility characteristics depending on formulation specifics. Chemical stability and compatibility with food ingredients are critical to preserving its sensory attributes during processing and shelf life.

FAQ

What is Italian garlic flavor and how is it characterized?
Italian garlic flavor is a flavoring compound designed to replicate the sensory properties of fresh garlic, primarily its distinctive aroma and taste. It is characterized by a strong, pungent garlic note due to sulfur-containing molecules or synthetic analogs that mimic garlic's natural flavor profile. This compound is used to add a savory garlic aroma and taste in foods without the variability or perishability of fresh garlic.
Where is Italian garlic flavor typically used and how is it sourced?
This flavor is commonly used in a wide range of flavored products such as sauces, processed foods, snacks, and seasoning blends. It allows manufacturers to provide consistent garlic taste in formulations. Italian garlic flavor may be synthesized from sulfur-containing compounds associated with garlic aroma or extracted from natural garlic derivatives. Its sourcing varies depending on whether it is a natural extract or a formulated synthetic flavor.
What safety standards apply to Italian garlic flavor and are there any usage restrictions?
Italian garlic flavor is considered safe for use in flavored food products under FEMA (US) guidelines, which regulate flavor ingredient safety. There are no hazard classifications or precautionary statements identified. However, it is not recommended for fragrance applications. Usage levels are defined by flavor formulation requirements, and no specific toxicity data is available, emphasizing the importance of adhering to food safety regulatory frameworks.

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Other Information

Wikipedia:View

General Material Information

Trivial Name italian garlic flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Garlic
garlic
General comment Garlic

Safety Information

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 italian garlic flavor usage levels up to:
not for fragrance use.

Safety references

None found