NUTTY
FLAVOR TONES
THE NEW TRADITION IS GOOD NUTRITION
NUTTY FLAVOR COMPOUNDS
NATURALLY TASTE WITH HEALTH
NUTTY TASTE
Nutty is referred as, taste of nuts, has the texture of nuts, or is made with nuts. The term “nutty” has been used to describe a vast array of foods including many foods outside the realm of nuts. More than 200 products with potential nutty flavor, including nuts, nut spreads, grains/cereals, seeds, beans/legumes, oils, cheese, fish, and beverages, are present today. Nutty Flavor definition with intensity rating can be divided into five concepts: overall nutty, nutty-beany, nutty-buttery, nutty-grain-like, and nutty-woody. Four of those attributes, excluding overall nutty, were single concept attributes that described subgroups of nuttiness.
NUTTY FLAVOR COMPOUNDS
These Flavors are created by aromatic volatile compounds that are biosynthesized in the plant during metabolic processes and further modified by cooking or processing. Especially the thermal reaction products are of decisive importance and responsible for the boiled and baked flavor. Specific terms, such as peanut or almond, that describe a certain type of nutty flavor are the most common forms.
| Product Name | Odour |
| Nutty.Compounds | Strong Nutty, Burnt. |
Application Suitability
The flavor of raw, respectively processed and burnt is variety specific, which means genetically defined. But the natural habitat determinants, the fertilization, storage conditions as well as the processing also have an influence on the forming of volatile compounds and could therefore affect the sensory quality and suitability.
Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.
There Application Suitability is as follows:
| Application | Suitability |
| Hot Dairy Products | 7 |
| Cold Dairy Products | 9 |
| Liquor | 8 |
| Confectionery | 7 |
| Nutritional Products | 8 |
| Savory | 9 |
| Mouth Fresheners | 7 |
| Pharmaceuticals | 5 |
| Tobacco Products | 5 |
| Smoke Products | 2 |
| Hot Beverages | 8 |
| Cold Beverages | 8 |
| Herbal Recipes | 6 |
| Indian Sweets | 7 |
| Spices | 4 |
| Baby Products | 4 |
| Cosmetics for Nourishment | 7 |
| Taste for Health | 8 |
| Inhalers | 4 |
| Flavored Syrups | 6 |
APPLICATION SUITABILITY
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = XX Not recommended for use
Please Note: Due to the fact that our flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds. Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing. Always test flavors in finished (product) applications.
NUTTY SCIENCE OF PERFORMANCE
The volatile components responsible for the sensory perception of nutty flavor are classified in two categories, the roasted nutty volatile components and non roasted nutty volatile components. The roasting process is very important to determine the characteristic roasted flavor, in particular, temperature modulation is an important independent variable significantly affecting the quality features of flavor. The sensory analysis is a useful tool to indicate the final consumer perception and it was found that the “nutty odor” descriptor was able to significantly differentiate between different samples. This parameter is nonetheless subjective and selection of a roasting on the basis of this method alone could lead to flavor efficiency.