ham flavor
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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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
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Perfumer and Flavorist: Search
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Physical Properties:
Appearance: brown clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.28000 to 1.35000 @  20.00 °C.
Pounds per Gallon - (est).: 10.663 to 11.246
Refractive Index: 1.45000 to 1.46000 @  20.00 °C.
Flash Point: 210.00 °F. TCC ( 98.89 °C. )
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Organoleptic Properties:
 
 
Flavor Type: meaty
 
 ham  meaty  smoky  fried  roasted  resinous  phenolic  
Taste Description:
ham meaty smoky
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Conmax Flavors
Ham Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Ham Type Flavor
Nat, Liq.O/S
Flavor Dynamics
Ham Type Flavor
Nat, Powder
Flavor: Taste and aroma of ham
Nactis Flavours
Roasted Ham Flavour
Omega Ingredients
Ham (Boiled) Flavour
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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 ham 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:
Export Tariff Code: 3302.10.0000
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 rum etherFL/FR
coffee
 coffee difuranFL/FR
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
floral
isoamyl angelateFL/FR
 citronellyl isovalerateFL/FR
fruity
 heptyl butyrateFL/FR
herbal
 chamomile valerateFR
 levisticum officinale root absoluteFL/FR
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 sulfuryl acetateFL/FR
 hazelnut pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2,4-dimethyl-5-ethyl thiazole 
2-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
roasted
2-acetyl-2-pyrroline 
smoky
4-ethyl phenolFL/FR
spicy
 levisticum officinale root oilFL/FR
 benzothiazoleFL/FR
 ethyl 3-mercaptopropionateFL/FR
 fish thiolFL/FR
2-mercaptopropionic acidFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
1-phenethyl mercaptanFL/FR
tobacco
 methyl benzoxoleFL/FR
woody
 cistus twig/leaf oilFL/FR
 guaiacyl acetateFL/FR
 
For Flavor
 
No flavor group found for these
4-acetyl-2-methyl pyrimidineFL
2-acetyl-2-pyrroline 
gamma-aminobutyric acidFL
isoamyl angelateFL/FR
 amyl mercaptanFL
1,2-butane dithiolFL
2-(2-butyl)-4,5-dimethyl-3-thiazolineFL
 citronellyl isovalerateFL/FR
 cyclopropyl (E,Z)-2,6-nonadienamideFL
2,5-diethyl thiazoleFL
 dimethyl tetrasulfideFL
2,6-dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanoneFL
bis(2,5-dimethyl-3-furyl) disulfideFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuranFL
2,5-dimethyl-3-thiofuroyl furanFL
2,4-dimethyl-5-ethyl thiazole 
 ethyl (E,Z)-2,6-nonadienamideFL
S-ethyl 2-acetyl aminoethane thioateFL
 ethyl 3-mercaptopropionateFL/FR
 ethyl 4-(acetyl thio) butyrateFL
2-ethyl-3-methyl thiopyrazineFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl dihydrofuran thiolFL
2-methyl thiazolidineFL
2-(methyl thio) ethanolFL
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-furyl tetrasulfideFL
3-((2-methyl-3-furyl)thio)-4-heptanoneFL
4-((2-methyl-3-furyl)thio)-5-nonanoneFL
1,9-nonane dithiolFL
 peanut dithiazineFL
1-phenethyl mercaptanFL/FR
1,3-propane dithiolFL
isopropyl disulfideFL
 thiazoleFL
3-thienyl mercaptanFL
N-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amideFL
3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamideFL
4-mercapto-2-pentanone 1% in acetoinFL
2-methyl-1-methyl thio-2-buteneFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
1-(2-thienyl) butanoneFL
alliaceous
1,3-butane dithiolFL
 dimethyl trisulfideFL/FR
 garlic oil extendersFL
3-tetrahydrothiophenoneFL
bacon
 bacon reaction crispyFL
burnt
 bacon dithiazineFL
1,6-hexane dithiolFL
 rum etherFL/FR
chemical
2,5-dimethyl furanFL
cocoa
 butyraldehydeFL
coconut
(R)-massoia lactoneFL
coffee
 coffee difuranFL/FR
earthy
 difurfuryl sulfideFL
1,8-octane dithiolFL
eggy
isopropyl mercaptanFL
fatty
(E,E)-2,4-decadienalFL
4-methyl nonanoic acidFL/FR
2-pentyl thiopheneFL
green
 heptyl butyrateFL/FR
4-penten-1-yl acetateFL
herbal
 massoia bark oilFL
meaty
4-allyl-2,6-dimethoxyphenolFL
 bacon flavorFL
maple bacon flavorFL
 benzothiazoleFL/FR
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%FL
4-furfuryl thio-2-pentanoneFL
 ham enhancersFL
 meaty dithianeFL/FR
(R,S)-2-mercapto-3-butanolFL
2-mercaptomethyl pyrazineFL
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
12-methyl tridecanalFL
bis(2-methyl-3-furyl) disulfideFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
 propyl 2-mercaptopropionateFL
 propyl 2-methyl-3-furyl disulfideFL
 pyrazinyl ethane thiolFL
2-pyridinyl methane thiolFL
 sulfuryl acetateFL/FR
 thialdineFL
ortho-thiocresolFL
ortho-thioguaiacolFL
smoked turkey flavorFL
metallic
2,5-dihydroxy-1,4-dithianeFL
musty
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
nutty
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
 methyl benzoxoleFL/FR
2-methyl pyrazineFL/FR
 nutty thiazoleFL
onion
 furfuryl isopropyl sulfideFL
 methionolFL
phenolic
2-ethyl benzene thiolFL
popcorn
2-propionyl-2-thiazolineFL
roasted
 hexyl mercaptanFL
savory
N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamideFL
smoky
4-ethyl phenolFL/FR
 grilled flavorFL
 prosopis juliflora wood extractFL
spicy
 levisticum officinale root absoluteFL/FR
 levisticum officinale root oilFL/FR
sulfurous
2,3-butane dithiolFL
S-ethyl thioacetateFL
 fish thiolFL/FR
 methyl 2-methyl-3-furyl disulfideFL
3-methyl-2-butane thiolFL
2-naphthyl mercaptanFL
 roasted butanolFL
2,4,6-trithiaheptane 10% in triacetinFL
vegetable
 tyramineFL
woody
 cistus twig/leaf oilFL/FR
 guaiacyl acetateFL/FR
 
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Potential Uses:
 baconFL
 hamFL
 meat grilled meatFL
 meat smoked meatFL
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 ham type flavor
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Articles:
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PubMed: A1 adenosine receptor allosteric enhancer PD-81723 protects against renal ischemia-reperfusion injury.
PubMed: Nobiletin suppresses adipogenesis by regulating the expression of adipogenic transcription factors and the activation of AMP-activated protein kinase (AMPK).
PubMed: Adrenomedullin gene delivery is cardio-protective in a model of chronic nitric oxide deficiency combining pressure overload, oxidative stress and cardiomyocyte hypertrophy.
PubMed: Efficacy of aqueous extract of Echium amoenum in treatment of obsessive-compulsive disorder.
PubMed: A preliminary randomized double blind clinical trial on the efficacy of aqueous extract of Echium amoenum in the treatment of mild to moderate major depression.
PubMed: Evidence for increased complexity in the regulation of Bim expression in sympathetic neurons: involvement of novel transcriptional and translational mechanisms.
PubMed: Activated liver X receptors stimulate adipocyte differentiation through induction of peroxisome proliferator-activated receptor gamma expression.
PubMed: Analysis of Erwinia chrysanthemi EC16 pelE::uidA, pelL::uidA, and hrpN::uidA mutants reveals strain-specific atypical regulation of the Hrp type III secretion system.
PubMed: High-resolution assessment of protein DNA binding affinity and selectivity utilizing a fluorescent intercalator displacement (FID) assay.
PubMed: Effect of polyunsaturated fatty acids on the expression of transcription factor adipocyte determination and differentiation-dependent factor 1 and of lipogenic and fatty acid oxidation enzymes in porcine differentiating adipocytes.
PubMed: Adrenomedullin gene delivery inhibits neointima formation in rat artery after balloon angioplasty.
PubMed: Differential regulation of mitogen-activated protein kinases ERK1/2 and ERK5 by neurotrophins, neuronal activity, and cAMP in neurons.
PubMed: Existence of escape mutant in HTLV-I tax during the development of adult T-cell leukemia.
PubMed: Human adrenomedullin gene delivery protects against cardiac hypertrophy, fibrosis, and renal damage in hypertensive dahl salt-sensitive rats.
PubMed: Virus inactivation in a proportion of human T-cell leukaemia virus type I-infected T-cell clones arises through naturally occurring mutations.
PubMed: HTLV-1 oncoprotein Tax deregulates transcription of cellular genes through multiple mechanisms.
PubMed: Mechanism of transcriptional activation of viral and cellular genes by oncogenic protein of HTLV-1.
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PubMed: Several different upstream promoter elements can potentiate transactivation by the BPV-1 E2 protein.
PubMed: The functional BPV-1 E2 trans-activating protein can act as a repressor by preventing formation of the initiation complex.
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