beef juice 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
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: beefy
 
 beef juice  beefy  meaty  beefy roasted beefy  
Taste Description:
beef juice
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Bio Springer
Springarom® Beef Juice Flavour Base
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
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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 beef juice 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:
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Potential Blenders and core components note
 
For Odor
 
For Flavor
 
beefy
 beef jerky flavorFL
meaty
juicy beef flavorFL
 beef flavorFL
roast beef flavorFL
 beef flavor baseFL
2-methyl-3-tetrahydrofuran thiolFL
 
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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:
 beef juice flavor
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Articles:
PubMed: Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.
PubMed: Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage.
PubMed: Substrate utilization during incubation in meat juice medium of psychrotolerant clostridia associated with blown pack spoilage.
PubMed: Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.
PubMed: Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.
PubMed: Substrate utilization by Clostridium estertheticum cultivated in meat juice medium.
PubMed: Influence of abomasal infusion of glucose or partially hydrolyzed starch on pancreatic exocrine secretion in beef steers.
PubMed: Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.
PubMed: Recalling taste intensities in sweetened and salted liquids.
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