pork flavor
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
  • Advanced Biotech
    • Advanced Biotech. Inc.
      Inspired by Nature
      A diverse range of products, all meeting our stringent commitment to quality.
      Advanced Biotech is a leading manufacturer and supplier of high-quality Natural flavoring ingredients & botanical extracts for the food/beverage, cosmetic and personal care industries. With over 25 years of experience working with Fermentation processing & botanical extracts, we can help develop new innovative and functional products for today’s competitive marketplace. Our company prides itself in the ability to cater to our customer’s specific needs while maintaining our focus on integrity, honesty and the commitment to high quality product standards. We proudly offer our quality Natural ingredients to companies around the world.
      US Email: Info
      US Email: Quotes and Orders
      US Voice: 973-339-6242
      US Fax: 973-256-4101
      Upcoming Events
  • Flavor Dynamics
    • Flavor Dynamics, Inc.
      Creative Flavors
      Prides itself on its creativity, consistency, quality, and dedication to customer care.
      Flavor Dynamics is a leading provider of high-quality food and beverage flavors developed by a team dedicated to innovative products and personalized customer support. We are committed to the technical mastery of the art and science of flavor chemistry, creative product innovation, and the kind of service that you deserve.
      Email: Info
      Email: Sales
      Voice: 908-822-8855
      Products List: View
      Pork Type Flavor Nat, Powder
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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
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: 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: 1.27000 to 1.32000 @  20.00 °C.
Pounds per Gallon - (est).: 10.580 to 10.997
Refractive Index: 1.44000 to 1.46000 @  20.00 °C.
Flash Point: > 210.00 °F. TCC ( > 98.89 °C. )
Soluble in:
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Organoleptic Properties:
Flavor Type: meaty
 meaty  pork  
Taste Description:
meaty pork
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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Advanced Biotech
American Botanicals
Pork Dry Rub
Conmax Flavors
Pork Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Pork Type Flavor
Nat, Powder
Flavor: Taste and aroma of pork
Golden Frog Trading Manufacturing
Boiled Pork Flavor
Golden Frog Trading Manufacturing
Minced Pork Flavor
Golden Frog Trading Manufacturing
Stewed Pork Flavor
Omega Ingredients
Pork Flavour
P.A. Aromatics Flavours
Pork Flavour
Savoury Systems International
Pork Type Flavor #0809
Flavor: meaty pork smokey
A vegetarian pork flavor with meaty, smokey notes. Very clean label, including yeast extract.
Pork Flavor
WILD Flavors
Pork Flavor
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Safety Information:
Preferred SDS: View
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
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 pork flavor usage levels up to:
 not for fragrance use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on monitoring procedures at slaughterhouses for pigs
View page or View pdf
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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
isoamyl angelateFL/FR
 citronellyl isovalerateFL/FR
 heptyl butyrateFL/FR
 chamomile valerateFR
 levisticum officinale root absoluteFL/FR
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 levisticum officinale root oilFL/FR
 cistus twig/leaf oilFL/FR
 guaiacyl acetateFL/FR
For Flavor
No flavor group found for these
isoamyl angelateFL/FR
 benzyl methyl sulfideFL
 citronellyl isovalerateFL/FR
4-methyl nonanoic acidFL/FR
 heptyl butyrateFL/FR
 meaty dithianeFL/FR
2-pyridinyl methane thiolFL
 levisticum officinale root absoluteFL/FR
 levisticum officinale root oilFL/FR
 cistus twig/leaf oilFL/FR
 guaiacyl acetateFL/FR
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Potential Uses:
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Occurrence (nature, food, other): note
 can be natural
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 pork type flavor
 pork type flavor #0809
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PubMed: Effect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions.
J-Stage: Non-Synonymous SNP in the ApoR Gene Associated with Pork Meat Quality
Info: Willow Creek Farm | Slow Pig
J-Stage: Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
Info: Cress Spring Bakery
PubMed: Effect of gender (gilt, surgically- and immuno-castrated male) and ractopamine hydrochloride supplementation on growth performance, carcass and pork quality characteristics of finishing pigs under commercial conditions.
PubMed: Investigation of testosterone, androstenone, and estradiol metabolism in HepG2 cells and primary culture pig hepatocytes and their effects on 17βHSD7 gene expression.
PubMed: The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
PubMed: Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.
PubMed: Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
PubMed: Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
PubMed: Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
PubMed: Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
PubMed: Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.
PubMed: Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed: Diverse birth and rearing environment effects on pig growth and meat quality.
PubMed: Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
PubMed: Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
PubMed: Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
PubMed: Administration of porcine somatotropin by sustained-release implant: growth, carcass, and sensory responses in crossbred white and genetically lean and obese boars and gilts.
PubMed: Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
PubMed: Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations.
PubMed: Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel.
PubMed: Effects of feeds on flavor of red meat: a review.
PubMed: Evaluation of growth, carcass traits and reproductive organs of young boars in response to zeranol implantation.
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