Flavoring Additives
2,391 FDA-listed flavoring substances — safety ratings, regulatory status, adverse event data.
Showing 2113–2136 of 2,391 flavoring additives
Mushroom Oil, Distilled
FlavoringMushroom Oil, Distilled (CAS 68917-13-5) is a flavoring agent derived from mushroom sources through distillation. It is used in food products to impart mushroom flavor characteristics and is not currently designated as Generally Recognized As Safe (GRAS) by the FDA.
Musk Ambrette--nlfg
FlavoringMusk Ambrette (CAS 83-66-9) is a synthetic aromatic compound used as a flavoring agent in food products. It belongs to the class of polycyclic musks and is employed to impart musky, ambery flavor notes in various food and beverage applications.
Musk Tonquin (moschus Moschiferus L.)
FlavoringMusk Tonquin is a natural flavoring agent derived from the musk deer (Moschus moschiferus L.), traditionally used to add musky, animalic notes to food and beverages. It functions as a flavoring adjuvant in very small quantities to enhance or modify taste profiles in specialty food applications.
Musk, Ketone
FlavoringMusk Ketone (CAS 81-14-1) is a synthetic aromatic compound used as a flavoring agent in food products. It imparts musky, woody aromatic notes and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Mustard, Brown, Extract (brassica Spp.)
FlavoringBrown mustard extract (Brassica spp.) is a concentrated flavoring ingredient derived from brown mustard seeds, used to impart mustard flavor to food products. It functions as a flavoring agent or adjuvant in processed foods where authentic mustard taste is desired without using whole mustard seeds.
Mustard, Oriental
FlavoringOriental mustard is a flavoring agent derived from mustard plant sources, used to impart distinctive spicy and pungent flavoring characteristics to food products. It functions as a flavoring adjuvant in various culinary applications, contributing both taste and aroma to prepared foods.
Mustard, Yellow, Extract (brassica Spp.)
FlavoringYellow mustard extract is a natural flavoring agent derived from mustard seeds (Brassica species) that imparts characteristic pungent, tangy flavor notes to food products. It is used in small quantities as a flavoring adjuvant in various processed foods and condiments.
Myrcenyl Methyl Ether
FlavoringMyrcenyl methyl ether (CAS 24202-00-4) is a synthetic flavoring compound used to impart herbal and fruity taste notes in food and beverage products. It functions as a flavoring agent or adjuvant in small quantities to enhance or modify the sensory profile of foods.
Myricitrin
FlavoringMyricitrin is a naturally occurring flavonoid compound derived from plant sources, primarily used as a flavoring agent or flavoring adjuvant in food products. It contributes to the taste profile of foods and beverages while being obtained from natural botanical origins.
Myristaldehyde
FlavoringMyristaldehyde (CAS 124-25-4) is an organic compound used as a flavoring agent in food products. It belongs to the aldehyde class of flavor compounds and is employed to impart specific aromatic characteristics in various food and beverage applications.
Myristic Acid
FlavoringMyristic acid is a naturally occurring saturated fatty acid found in coconut oil, palm oil, and dairy products. In food manufacturing, it functions as a flavoring agent, lubricant, and surface-active agent to enhance taste and improve product texture and processing.
Myrrh, Extract
FlavoringMyrrh extract is a flavoring agent derived from the resin of myrrh trees (Commiphora species). It is used in food and beverages to impart warm, slightly bitter, and aromatic flavor characteristics.
Myrrh, Gum (commiphora Spp.)
FlavoringGum myrrh is a natural resin obtained from Commiphora tree species, used as a flavoring agent and adjuvant in food products. It has been traditionally used for centuries and contributes bitter, warm, and slightly sweet flavor notes to beverages and food formulations.
Myrrh, Oil (commiphora Spp.)
FlavoringMyrrh oil is a flavoring agent derived from the resin of Commiphora species trees, traditionally used in small quantities to impart bitter, warm, and slightly sweet flavor notes to food and beverages. It is not approved as a food additive by the FDA but may be used in some food products under other regulatory frameworks.
Myrtenol
FlavoringMyrtenol is a naturally occurring organic compound classified as a flavoring agent used to impart aromatic and taste characteristics to food products. It is derived from or structurally similar to compounds found in plants like myrtle and is employed in small quantities to enhance flavor profiles in various food and beverage applications.
Myrtenyl Acetate
FlavoringMyrtenyl acetate (CAS 1079-01-2) is a naturally-derived organic compound used as a flavoring agent in food products. It contributes fruity and herbal notes to beverages, confections, and other food applications.
Myrtle Leaves (myrtus Communis L.)
FlavoringMyrtle leaves (Myrtus communis L.) are a plant-derived flavoring agent derived from the Mediterranean myrtle plant. Used primarily to impart herbal and aromatic flavors to food and beverages, myrtle leaves contain volatile compounds that contribute distinctive taste profiles to culinary applications.
Myrtle, Oil (myrtus Communis L.)
FlavoringMyrtle oil is an essential oil extracted from the leaves and berries of Myrtus communis L., a Mediterranean plant. It is used as a flavoring agent in food and beverages to impart aromatic, slightly bitter, and herbal notes.
N,n-dimethylphenethylamine
FlavoringN,n-dimethylphenethylamine (CAS 2449-49-2) is a synthetic flavoring compound classified as a flavoring agent or adjuvant. It is used in food manufacturing to provide specific flavor characteristics, though its use in food products is not widely established in major food markets.
N-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide
FlavoringN-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide (CAS 51115-77-6) is a synthetic flavoring agent used to impart specific taste and aroma characteristics to food products. This compound functions as a flavoring adjuvant in the food industry, though it has not received FDA GRAS (Generally Recognized as Safe) status.
N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide
FlavoringN-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide is a synthetic flavoring compound derived from menthane chemistry with pyridine substitution. It is used as a flavoring agent or adjuvant in food products to provide or enhance taste and aroma characteristics.
N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide
FlavoringN-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide is a synthetic flavoring agent with a complex chemical structure designed to enhance or modify food taste profiles. This compound is used in limited food applications where specific aromatic or flavor characteristics are desired.
N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide
FlavoringN-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide is a synthetic flavoring agent with a complex chemical structure containing fluorine atoms. It is used in food products to provide or enhance flavor profiles.
N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide
FlavoringN-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide, commonly known as capsaicin or a capsaicin-related compound, is a naturally occurring alkaloid used as a flavoring agent in food products. It provides pungent heat and spice characteristics primarily in savory applications.
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