bread crust flavor

bread crust 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:



Flavor Type: bready

	bread crust bread baked bready baked toasted yeasty
Taste Description:	bread crust

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.

Bread Crust 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 bread crust 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:

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Potential Blenders and core components note


For Odor

For Flavor

bready
	bakery flavor	FL
	baklava flavor	FL
	biscuit flavor	FL
	bread crust distillate	FL
	bread flavor	FL
rye	bread flavor	FL
baked	crust flavor	FL
popcorn
2-	propionyl-2-thiazoline	FL

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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:

bread crust flavor

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Articles:

Info:	Capital Brewery \| Ed Janus \| Farm and Sparrow
PubMed:	State of the Art in Gluten-Free Research.
J-Stage:	Characteristic Coloring Curve for White Bread during Baking
Info:	Cress Spring Bakery
PubMed:	Staling white pan bread: fundamental causes.
J-Stage:	Odorant Transfer Characteristics of White Bread during Baking
PubMed:	Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
PubMed:	Identification of bitter compounds in whole wheat bread.
PubMed:	Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
PubMed:	Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
PubMed:	Thermal degradation studies of food melanoidins.
PubMed:	Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
PubMed:	Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
PubMed:	Evaluation of pumpkin seed products for bread fortification.
PubMed:	Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties.

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