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shortbread flavor

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Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: bready
Taste Description: Want a lighter vanilla shortbread?shortbread
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Ennallin Butter mix
Flavor: characteristic
Want a lighter vanilla shortbread?
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
shortbread flavor
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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
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 shortbread flavor usage levels up to:
 not for fragrance use.
Safety References:
None found
None found
Other Information:
Export Tariff Code:3302.10.0000
Potential Blenders and core components note
None Found
Potential Uses:
Occurrence (nature, food, other):note
 can be natural
 short bread flavor


PubMed:Palatability and stability of shortbread made with low saturated fat content.
PubMed:Daily sugar-sweetened beverage consumption and insulin resistance in European adolescents: the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study.
PubMed:Utilization of African grains for sourdough bread making.
PubMed:Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals.
PubMed:Effects of ozone exposure on the xerophilic fungus, Eurotium amstelodami IS-SAB-01, isolated from naan bread.
PubMed:Factors related to colonic fermentation of nondigestible carbohydrates of a previous evening meal increase tissue glucose uptake and moderate glucose-associated inflammation.
PubMed:Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.
PubMed:Restoration of thiamine status with white or whole wheat bread in a thiamine-depleted rat model.
PubMed:Impact of cereal fibre on glucose-regulating factors.
PubMed:On the mechanism of action of the antifungal agent propionate.
PubMed:Biscuit-making potential of millet/pigeon pea flour blends.
PubMed:Perception of sweetness in simple and complex taste stimuli by adults and children.
PubMed:Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects.
PubMed:Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man.
PubMed:Dental and metabolic effects of lactitol in the diet of laboratory rats.
PubMed:Clinical aspects of sucrose and fructose metabolism.
PubMed:Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity.
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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