roasted meat flavor
None found
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Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 meaty  roasted  
Taste Description:
meaty roasted
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Cosmetic Information:
None found
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Bio Springer
Springarom® Roasted Meat Flavour Base
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Golden Frog Trading Manufacturing
Roasted Meat Flavor
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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
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 roasted 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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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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roasted meat flavor
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PubMed: Analysis of the factors creating consumer attributes of roasted beef steaks.
PubMed: The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.
PubMed: Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
PubMed: Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
PubMed: Sensory characteristics and consumer preference for chicken meat in Guinea.
PubMed: Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
PubMed: The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
PubMed: Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
PubMed: Enhancing palatability traits in beef chuck muscles.
PubMed: Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed: Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls.
PubMed: Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
PubMed: Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
PubMed: Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
PubMed: Volatiles from roasted byproducts of the poultry-processing industry.
PubMed: Quality enhancement of chicken baked without skin using honey marinades.
PubMed: Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?
PubMed: Palatability of sous vide processed chicken breast.
PubMed: Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
PubMed: Storage and microwave reheating effects on lipid oxidation of roast beef.
PubMed: [Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
PubMed: [Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].
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