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Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Flavor Type: meaty |
| meaty roasted |
| Taste Description: meaty roasted |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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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):
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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:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
| 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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