smoked cheese 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
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Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: cheesy
 
 smoky  cheesy  
Taste Description:
smoked cheese
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Conmax Flavors
Smoked Cheese Flavor
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 smoked cheese 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:
Wikipedia: View
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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 cheese flavor
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Articles:
PubMed: Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
PubMed: Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
PubMed: Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed: Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
PubMed: Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
PubMed: Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL.
PubMed: The effect of application of cold natural smoke on the ripening of Cheddar cheese.
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