Baking flavor

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Ampoule with rum flavor

Baking aromas , also known as baking oils or essences , are an industrially produced mixture of natural, nature-identical or artificial aromas in a solution of water and propylene glycol (less often alcohol ), with some aromas in vegetable oil . They serve as a substitute for aromatic ingredients, the smell and taste of which they imitate, in desserts and baked goods.

Baked flavors are very intense and are used in the household in small quantities, sometimes drop by drop. They are offered in retail in small, resealable ampoules .

The most common varieties are:

  • Bitter almond flavor from around 20% benzaldehyde in vegetable oil. It tastes and smells intensely like marzipan . Unlike bitter almonds , it does not contain hydrogen cyanide . Benzaldehyde is harmless to health in consumable quantities.
  • Butter aroma from diacetyl and possibly other aromas in a water-propylene glycol mixture. Inhalation of large amounts of diacetyl is suspected to cause respiratory diseases .
  • Orange flavor from orange oil in vegetable oil. Orange oil is extracted from the peels of oranges . The most important flavoring substance contained in orange oil is lime .
  • Rum aroma made from carboxylic acid esters (e.g. ethyl formate ) and other aromas in a water-propylene glycol mixture. It does not contain alcohol, but has an "alcoholic" smell and taste reminiscent of brown rum. Rum aroma is therefore risky for “dry” alcoholics .
  • Arrakaroma is similar to rum flavor, but points in taste or smell of arrack .
  • Vanilla flavor made from vanillin or the more intense tasting ethyl vanillin in a water-propylene glycol mixture.
  • Butter-vanilla flavor is a baking flavor that is offered as a combination of butter and vanilla flavor.
  • Lemon aroma from lemon oil in vegetable oil. Lemon oil is extracted from the peel of lemons . The most important flavoring substance it contains is lime .

Web links

Wiktionary: Backaroma  - explanations of meanings, word origins, synonyms, translations

swell

  • Alfred Taufel et al. (Ed.): Food lexicon
  • Gert Blumenthal et al .: Basic chemistry knowledge for engineers
  • Max Daunderer: Clinical Toxicology