roasted nut flavor
 
Notes:
None found
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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
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 roasted  nutty  
Taste Description:
roasted nut
  
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Cosmetic Information:
None found
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Suppliers:
Conmax Flavors
Roasted Nut Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
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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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavored products of all types
Recommendation for roasted nut flavor usage levels up to:
 not for fragrance use.
 
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Safety References:
None found
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References:
None found
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Other Information:
Wikipedia: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
roasted nut flavor
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Articles:
PubMed: Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.).
PubMed: Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
PubMed: Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America.
PubMed: Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed: Influence of processing on the allergenic properties of pistachio nut assessed in vitro.
PubMed: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed: Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
PubMed: Occurrence of acrylamide in selected foods and mitigation options.
PubMed: Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions.
PubMed: Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts.
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