rye bread flavor

rye bread flavor

Notes:

None found

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Category: flavored products of all types

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

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Google Scholar: with word "flavor"	Search
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Physical Properties:

Food Chemicals Codex Listed:

No

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Organoleptic Properties:



Flavor Type: bready

	bread rye bread bready bread baked
Taste Description:	rye bread

Odor and/or flavor descriptions from others (if found).

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Cosmetic Information:

None found

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Suppliers:

Flavour & Fragrance Consultancy

Analytical and Development Services to the Flavour and Fragrance Industry.

Rye Bread 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

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 rye bread flavor usage levels up to:
	not for fragrance use.

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Safety References:

European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf

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References:

None found

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Other Information:

Wikipedia:

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Potential Blenders and core components note


For Odor
minty
minty
dextro-	carvone	FL/FR

For Flavor

bready
	bread crust distillate	FL
	bread crust flavor	FL
	bread flavor	FL
baked	crust flavor	FL
minty
dextro-	carvone	FL/FR

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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:

rye bread flavor

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Articles:

PubMed:	Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
PubMed:	Concentrated arabinoxylan in wheat bread has beneficial effects as rye breads on glucose and changes in gene expressions in insulin-sensitive tissues of Zucker diabetic fatty (ZDF) rats.
PubMed:	Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome.
PubMed:	Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals.
PubMed:	The diet of adolescents can be improved by school intervention.
PubMed:	Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake.
PubMed:	Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
PubMed:	Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii.
PubMed:	Factors influencing acrylamide content and color in rye crisp bread.
PubMed:	Food selection associated with sense of coherence in adults.
PubMed:	Cloning and characterization of the MAL11 gene encoding a high-affinity maltose transporter from Torulaspora delbrueckii.
PubMed:	Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.
PubMed:	Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis.
PubMed:	Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:	Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
PubMed:	Effects of variously processed starch on pH of human dental plaque.
PubMed:	[Flavor enhancement in rye bread by pre-baking].

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