EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

potato flavor

Supplier Sponsors

Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 
Physical Properties:
Appearance:brown liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity:1.04000 to 1.05000 @ 20.00 °C.
Pounds per Gallon - (est).: 8.664 to 8.747
Refractive Index:1.42100 to 1.43100 @ 20.00 °C.
Flash Point: 221.00 °F. TCC ( 105.00 °C. )
Soluble in:
 alcohol
 water, slightly
Insoluble in:
 water
 
Organoleptic Properties:
Flavor Type: potato
potato
Taste Description: potato
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Potato Flavor
Art, Liq O/S
Flavor Dynamics
Potato Flavor
Art, Powder
H. B. Taylor
Potato Flavor
Mission flavors & fragrances
Potato Flavor
Omega Ingredients
Baked Potato Flavour
 
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 potato flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.0000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
vegetable
methional
FL/FR
For Flavor
No flavor group found for these
2-
ethoxy-3-ethyl pyrazine
FL
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
green
propylene glycol acetone ketal
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
nutty pyrazine
FL/FR
sulfurous
potato butanone
FL
tomato
methional
FL/FR
vegetable
potato butyraldehyde
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLpotato
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 potato flavor natural
 

Articles:

PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
PubMed:Intragenic crop improvement: combining the benefits of traditional breeding and genetic engineering.
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
PubMed:Glutamate and the flavor of foods.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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