EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

grilled meat flavor

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Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: meaty
meaty grilled
Taste Description: meaty grilled
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Advanced Biotech
Advanced Biotech
Bio Springer
Springarom® Grilled Meat Flavour Base
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Golden Frog Trading Manufacturing
Grilled Meat Flavor
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
Safety in Use Information:
flavored products of all types
Recommendation for grilled meat flavor usage levels up to:
 not for fragrance use.
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

None found
Other Information:
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 can be natural
grilled meat flavor


PubMed:Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
PubMed:Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed:Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
PubMed:Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis.
PubMed:Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
PubMed:Flavor relationships among muscles from the beef chuck and round.
PubMed:Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
PubMed:Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
PubMed:Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipment.
PubMed:Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
PubMed:Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
PubMed:Diet and pancreatic cancer: a case-control study.
PubMed:Sucrose taken during mixed meal has no additional hyperglycaemic action over isocaloric amounts of starch in well-controlled diabetics.
None found
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