potato flavor
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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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:
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
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Organoleptic Properties:
 
 
Flavor Type: potato
 
 potato  
Taste Description:
potato
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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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
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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
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Safety in Use Information:
Category: flavored products of all types
Recommendation for potato 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:
Export Tariff Code: 3302.10.0000
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
earthy
earthy
2-ethyl-3-methoxypyrazineFL/FR
 nutty pyrazineFL/FR
nutty
2-acetyl-3-ethyl pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
vegetable
 methionalFL/FR
 
For Flavor
 
No flavor group found for these
2-ethoxy-3-ethyl pyrazineFL
2-ethyl-3-methoxypyrazineFL/FR
 green pea pyrazineFL
2-methoxy-3-propyl pyrazineFL
 methyl 2-(methyl thio) acetateFL
4-(methyl thio) butanolFL
alliaceous
3-mercapto-2-pentanoneFL
2-methyl thioacetaldehydeFL
green
 propylene glycol acetone ketalFL
milky
dextro,laevo-3-(methyl thio) butanoneFL
nutty
2-acetyl-3-ethyl pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
2-ethyl-6-methyl pyrazineFL
 nutty pyrazineFL/FR
sulfurous
 potato butanoneFL
tomato
 methionalFL/FR
vegetable
 potato butyraldehydeFL
winey
5-ethyl-2-methyl pyridineFL
 
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Potential Uses:
 potatoFL
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 potato flavor natural
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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.
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