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

wine 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:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: winey
winey
Taste Description: wine
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BeYonde
Maryland Wine E-Liquid Flavour
E.A. Weber Flavors
Wine Flavor
MWNI, Nat & Art
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Wine Flavor
NA, Liquid
Fleurchem
wine flavor
Lionel Hitchen
Wine Flavor
The John D. Walsh Company
Wine Powder, Natural # 862257 TP0287
Virginia Dare
Wine Flavors
Flavor: All Types
Virginia Dare, originally known as Garrett & Company, was started in 1835 as a winery in North Carolina. Although we are no longer vintners, we never left the wine world. Virginia Dare’s wine flavor portfolio consists of stock flavors for commercial scale wineries. Flavors such as Sangria, mulled spice, peach, strawberry and chocolate can be used for characterizing wines and wine based beverages. A complete line of fruit flavors are available for adding taste accent notes to wines. Our flavors are TTB approvable. Virginia Dare has a staff enologist, and technical and regulatory staff familiar with TTB requirements.
 
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 wine 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
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
terpinyl cinnamate
FL/FR
caramellic
diethyl malate
FL/FR
earthy
amyl octanoate
FL/FR
ethereal
iso
amyl acetoacetate
FL/FR
iso
butyl alcohol
FL/FR
fatty
butyl undecylenate
FL/FR
fermented
methyl decanoate
FL/FR
3-
methyl-1-pentanol
FL/FR
floral
dimethyl anthranilate
FL/FR
ethyl anthranilate
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
fruity
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl sebacate
FL/FR
ethyl 2-ethyl acetoacetate
FL/FR
ethyl heptanoate
FL/FR
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
methyl nonanoate
FL/FR
2-
pentanone
FL/FR
propyl heptanoate
FL/FR
sorbyl butyrate
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
green
cognac oil
FL/FR
heptanal (aldehyde C-7)
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl phenyl acetate
FL/FR
herbal
iso
amyl tiglate
FL/FR
clary sage concrete
FL/FR
white
cognac oil
FL/FR
ethyl chrysanthemate
FR
phenethyl senecioate
FL/FR
honey
methyl hydrocinnamate
FL/FR
medicinal
2-
hydroxybenzaldehyde
FL/FR
minty
betula lenta bark oil america
FL/FR
ethyl benzoate
FL/FR
ethyl salicylate
FL/FR
methyl salicylate
FL/FR
phenolic
methyl benzoate
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl laurate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
winey
butyl angelate
FL/FR
2-
hexanol
FL/FR
For Flavor
No flavor group found for these
amyl octanoate
FL/FR
iso
amyl tiglate
FL/FR
2-
amyl-5 or 6-keto-1,4-dioxane
FL
butyl angelate
FL/FR
iso
butyraldehyde propylene glycol acetal
FL
diethyl laevo-tartrate
FL/FR
diethyl malate
FL/FR
ethyl aconitate
FL
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
2-
hexanol
FL/FR
methyl hydrocinnamate
FL/FR
2-
methyl-1-butanol
FL/FR
phenethyl senecioate
FL/FR
sorbyl propionate
FL
balsamic
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
ethereal
iso
butyl alcohol
FL/FR
fatty
iso
amyl laurate
FL/FR
methyl decanoate
FL/FR
floral
rose oil (rosa damascena) bulgaria
FL/FR
fruity
iso
amyl acetoacetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
diethyl sebacate
FL/FR
dimethyl anthranilate
FL/FR
ethyl 2-ethyl acetoacetate
FL/FR
ethyl anthranilate
FL/FR
ethyl heptanoate
FL/FR
hexyl phenyl acetate
FL/FR
2-
pentanone
FL/FR
sorbyl butyrate
FL/FR
terpinyl cinnamate
FL/FR
fusel
white
cognac oil
FL/FR
green
cognac oil
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
heptanal (aldehyde C-7)
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
hexyl isobutyrate
FL/FR
herbal
clary sage concrete
FL/FR
medicinal
ethyl benzoate
FL/FR
minty
betula lenta bark oil america
FL/FR
ethyl salicylate
FL/FR
methyl salicylate
FL/FR
musty
propionaldehyde
FL
phenolic
methyl benzoate
FL/FR
spicy
2-
hydroxybenzaldehyde
FL/FR
4-
methyl biphenyl
FL
waxy
allyl nonanoate
FL/FR
butyl undecylenate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
propyl heptanoate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FLwine
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 wine flavor
 

Articles:

PubMed:Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.
PubMed:Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation.
Info:Dane County Farmers Market
PubMed:Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Info:Stones Throw Winery
PubMed:Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:Wine flavor and aroma.
PubMed:Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
PubMed:Analysis of terpenes in white wines using SPE-SPME-GC/MS approach.
PubMed:Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
PubMed:Genetics of yeast impacting wine quality.
PubMed:Changes in the volatile compound production of fermentations made from musts with increasing grape content.
PubMed:Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed:Impact of forced-aging process on madeira wine flavor.
PubMed:Recovery: old wine, flavor of the month or new organizing paradigm?
PubMed:Wine flavor: chemistry in a glass.
PubMed:Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed:Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
PubMed:Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.
PubMed:Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed:Modulation of volatile sulfur compounds by wine yeast.
PubMed:A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed:Yeast modulation of wine flavor.
PubMed:Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed:Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.
PubMed:Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed:Molecular monitoring of wine fermentations conducted by active dry yeast strains.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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