smoked meat flavor

smoked meat 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: meaty

	meaty smoky
Taste Description:	meaty smoky

Odor and/or flavor descriptions from others (if found).

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Cosmetic Information:

None found

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Suppliers:

Springarom^® Smoked Meat Flavour Base

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 smoked meat flavor usage levels up to:
	not for fragrance use.

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Safety References:

European Food Safety Authority (EFSA) reference(s):
Request for clarification on the Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat (Part 1 and Part 2) View page or View pdf

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References:

None found

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Other Information:

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Potential Blenders and core components note


None Found

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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:

smoked

meat flavor

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Articles:

PubMed:	Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
PubMed:	Sucuk and pastırma: microbiological changes and formation of volatile compounds.
PubMed:	Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis).
PubMed:	Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from "Maldive fish".
PubMed:	Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation.
PubMed:	Pilot study on which foods should be avoided by patients with psoriasis.
PubMed:	[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
PubMed:	Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
PubMed:	Effect of x-ray irradiation on reducing the risk of listeriosis in ready-to-eat vacuum-packaged smoked mullet.
PubMed:	Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
PubMed:	Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
PubMed:	Development and evaluation of a cabrito smoked sausage product.
PubMed:	Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.
PubMed:	Low-fat meat products-technological problems with processing.
PubMed:	Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
PubMed:	Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking.
PubMed:	Nitrosation of phenols in smoked bacon.

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