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hot mustard flavor

Hot mustard flavor is a spicy additive used to impart characteristic heat and aroma to diverse flavored food products.

General Material Description

Hot mustard flavor is a flavoring compound characterized by its distinctly spicy sensory note reminiscent of hot mustard condiments. This additive is typically utilized to enhance products requiring a sharp, pungent profile consistent with the culinary use of mustard seeds. It appears as a flavoring agent without associated color or texture modifications. The term 'hot mustard flavor' encompasses an array of organoleptic properties that produce an intense, spicy sensation. This flavor is well-documented in flavor regulatory databases and is structurally related to other mustard-derived compounds. It is generally derived or synthesized to mimic the natural pungency of mustard without incorporating physical mustard seed particles. More chemical details and related substances can be found via the PubChem database. Hot mustard flavor's origins lie in culinary traditions where mustard’s spiciness complements a range of savory and processed food applications.

Occurrence, Applicability & Potential Uses

Hot mustard flavor occurs as a key constituent in culinary spices derived from mustard seeds, primarily Brassica species, which are known for their glucosinolate content that generates pungent isothiocyanate compounds upon enzymatic hydrolysis. This flavor compound is commonly applied in the formulation of flavored food products of all types, contributing a pronounced spicy note that enhances sensory complexity. Due to its characteristic heat and aroma, it is particularly valuable in sauces, dressings, snacks, and condiments. Regulatory compliance with FEMA (US) guidelines supports its use exclusively in flavoring formulations, excluding fragrance applications. The compound's intensity allows for controlled use levels to modulate pungency without overpowering other flavor components.

Physico-Chemical Properties Summary

The properties of hot mustard flavor are influenced by its volatile, pungent constituents, which confer a spicy sensory perception. Its physical state and volatility allow for effective dispersion in various food matrices, providing consistent flavor impact. The compound's thermal stability and solubility characteristics facilitate incorporation into liquid and solid flavored products. These properties also affect its interaction with other flavor ingredients and the overall balance within formulations. The pungent qualities arise from specific chemical groups typical of mustard-derived isothiocyanates, which produce sensory heat without significantly altering product texture or appearance. Understanding these parameters assists in optimizing dosing and maintaining flavor integrity across different food types.

FAQ

What is hot mustard flavor and how is it characterized?
Hot mustard flavor is a flavoring agent that imparts a spicy and pungent sensation reminiscent of natural mustard seeds. It is characterized by its distinctive hot, sharp aroma and taste that is commonly found in culinary applications. This flavor enhances the sensory complexity of food products by adding a sharpness that is both olfactory and taste-based.
In which products is hot mustard flavor typically used, and how is it applied?
Hot mustard flavor is typically used in a broad range of flavored food products, including sauces, dressings, snacks, and condiments. It serves to provide a spicy note that enhances the overall flavor profile. The flavor is applied at controlled levels to balance its intensity without overpowering other ingredients. It is not intended for fragrance use and is formulated specifically for food applications.
Are there any safety considerations or regulations related to hot mustard flavor?
Hot mustard flavor is generally recognized with no specific hazard classifications under current regulatory frameworks such as the OSHA HCS (US). Usage recommendations specify its application solely in flavored food products, excluding fragrance purposes. Safety data indicate that toxicological information such as oral, dermal, or inhalation toxicity has not been fully determined, suggesting careful adherence to usage limits is prudent. No additional regulatory restrictions or safety hazards have been formally identified.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name hot mustard flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Spicy
mustard
General comment Hot mustard

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 hot mustard flavor usage levels up to:
not for fragrance use.

Safety references

None found