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

roasted peanut flavor

Supplier Sponsors

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: nutty
roasted peanut peanut roasted peanut nut flesh dry brown earthy oily
Taste Description: roasted peanut nut flesh dry brown earthy oily
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Abelei Flavors
Peanut, Roasted Flavor
for Nut & Nut Free
Abelei Flavors
Peanut, Roasted Flavor
Organic
CJ Latta & Associates
ROAST ACETATE (PEANUT FLAVOR)
Conmax Flavors
Roasted Peanut Flavor
Flavor: roasted peanut
Roasted Peanut is possibly one of the most versatile of all the Flavors of the Month, as well as the most recognized. In fact, the U.S. consumes, on average, over 1.5 million pounds of peanut butter and peanut products each year. People love the taste of peanuts, especially when they are roasted to bring out their full nutty flavor. Comax Flavors Roasted Peanut brings that fun, familiar and delicious taste to almost any application.
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Virginia Dare
Roasted Peanut Flavor
 
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 roasted peanut flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Wikipedia:View
 
Potential Blenders and core components note
For Odor
alcoholic
propyl alcohol
FL/FR
earthy
nutty pyrazine
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
For Flavor
alcoholic
propyl alcohol
FL/FR
caramellic
caramel peanut flavor
FL
earthy
tamarind distillates
FL
green
dihydroxyacetophenone (mixed isomers)
FL
meaty
propyl 2-mercaptopropionate
FL
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
arachis hypogaea fruit extract
FL
3,5(6)-
cocoa pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
peanut brittle flavor
FL
peanut butter flavor
FL
peanut distillates
FL
peanut flavor
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
solvent
2-
ethyl furan
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
roasted peanut flavor
 

Articles:

PubMed:Oil quality and sugar content of peanuts (Arachis hypogaea) grown in Argentina: their relationship with climatic variables and seed yield.
PubMed:Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts.
PubMed:Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.
PubMed:Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
PubMed:Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts.
 
Notes:
None found
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