potato flavor
Identification
| Name | potato flavor |
Regulatory
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 |
| Insoluble in | water |
Organoleptic Properties
| Taste Description | potato |
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavored products of all types |
| Recommendation for potato flavor usage levels up to | not for fragrance use. |
Flavor Dynamics, Inc.
Creative Flavors
Prides itself on its creativity, consistency, quality, and dedication to customer care.
Potential Uses
Natural Occurrence
Synonyms
potato flavor natural
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.