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

chicken flavor

Supplier Sponsors

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
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: meaty
chicken meaty oily roasted savory fatty greasy chicken fat
Taste Description: chicken
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Bio Springer
Springarom® Chicken Flavour Base
Conmax Flavors
Chicken Flavor
Ernesto Ventós
CHICKEN - MAILLARD REACTION
Odor: COOKED CHICKEN
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Chicken Flavor WONF
Nat, Liquid
Flavor: Taste and aroma of roasted chicken
Flavor Dynamics
Chicken Type Flavor
Nat, Powder
Flavor: Topnote of meaty, fatty, and brothy chicken (Stock)
Flavor Dynamics
Meaty Chicken Flavor
Nat, Liquid
Flavor: Meaty/sulfury taste and aroma of chicken
Flavor Dynamics
Meaty Chicken Type Flavor
Nat, Liquid
Flavor: Meaty/sulfury taste and aroma of chicken
Fleurchem
chicken flavor
Givaudan
TasteEssentials® Chicken
Flavor: characteristic
From the kitchens of New York to the restaurants of Nagasaki, Givaudan has spent decades on a journey of culinary exploration to ensure that we truly understand the many nuances of chicken flavour, identifying and creating the most natural, rich and authentic flavours imaginable.
Golden Frog Trading Manufacturing
Boiled Chicken Flavor
Golden Frog Trading Manufacturing
Stewed Chicken Flavor
Mission flavors & fragrances
Chicken Flavor
Natural Flavors
Chicken Flavor Natural
Omega Ingredients
Chicken (Fried) Flavour
P.A. Aromatics Flavours
Chicken Flavour
Savoury Systems International
Chicken Type Flavor (HVP) #0299
Flavor: strong oven-roasted chicken
Strong Oven-Roasted Chicken flavor recommended for enhancement, soups, dips, and prepared meals. Uses a combination of Soy and Corn Proteins.
Savoury Systems International
Chicken Type Flavor #0804
Flavor: white meat chicken
A smart choice for a vegetarian white meat chicken flavor. Brothy profile makes it perfect for soups. Very clean label.
Savoury Systems International
Chicken Type Flavor #0823
Flavor: succulent vegetarian poultry
An alternative to #0804 that offers a more succulent vegetarian poultry flavor. Evokes dark meat and chicken skin flavors. Clean label.
Savoury Systems International
Natural Chicken Flavor #0302
Flavor: brothy, slow-roasted poultry
This Yeast Extract blend incorporates Chicken Fat and other natural flavors to deliver a brothy, slow-roasted poultry taste.
Savoury Systems International
Natural Chicken Flavor WONF #0362
Flavor: real chicken meat into a white meat poultry
Slightly acidic and less roasted in taste than either #0302 or #0311, this product incorporates real chicken meat into a white meat poultry flavor blend.
Savoury Systems International
Organic Chicken Flavor #3300
Flavor: taste
Perfect for enhancing Organic chicken broth or related food products, this Certified Organic is relatively low in sodium. Contains actual Chicken Broth.
The John D. Walsh Company
Chicken Flavor # 868570 CB Powder
WILD Flavors
Chicken Flavor
 
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
 
Safety in Use Information:
Category: flavored products of all types
Recommendation for chicken flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.0000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
alliaceous
methyl furfuryl disulfide
FL/FR
citrus
(E)-2-
tetradecenal
FL/FR
coffee
coffee difuran
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
3-
decen-2-one
FL/FR
2-
nonenal
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
green
galbanum decatriene
FL/FR
3,6-
nonadien-1-ol
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfuryl acetate
FL/FR
sulfurous
fish thiol
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
waxy
2,4-
nonadien-1-ol
FL/FR
For Flavor
No flavor group found for these
benzyl methyl sulfide
FL
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fatty
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadienal
FL
2,4-
decadienal
FL
(E,E)-2,4-
dodecadienal
FL
chicken
fat flavor
FL
4-
methyl nonanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
2-
nonenal
FL/FR
2,4-
octadien-1-ol
FL
(E,E)-2,4-
undecadienal
FL
fried
crisp enhancers
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
3-
decen-2-one
FL/FR
galbanum decatriene
FL/FR
methyl 2-undecynoate
FL
3,6-
nonadien-1-ol
FL/FR
meaty
bacon flavor
FL
chicken bone extract
FL
chicken broth flavor
FL
chicken extract
FL
roast
chicken flavor
FL
grilled
chicken flavor
FL
chicken key
FL
chicken soup stock flavor
FL
meaty dithiane
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfuryl acetate
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
nutty
arachis hypogaea fruit extract
FL
sulfurous
fish thiol
FL/FR
3-
mercapto-2-methyl pentanal
FL
4-
methoxy-2-methyl butane thiol
FL/FR
2-
naphthyl mercaptan
FL
tropical
3-
mercaptohexyl butyrate
FL
waxy
(E)-2-
tetradecenal
FL/FR
 
Potential Uses:
 chicken
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 chicken - maillard reaction
meaty chicken flavor
 chicken flavor # 868570 CB powder
natural chicken flavor #0302
organic chicken flavor #3300
 chicken flavor natural
 chicken flavor WONF
natural chicken flavor WONF #0362
 chicken flavour programme
savor-rich chicken seasoning
 chicken type flavor (HVP) #0299
 chicken type flavor #0804
 chicken type flavor #0823
 ringarom CK 7005 / 30 - PW
 

Articles:

PubMed:Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women.
J-Stage:Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
Info:Dane County Farmers Market
PubMed:Sensory characteristics and consumer preference for chicken meat in Guinea.
Info:Spirit Creek Farm Part 1
PubMed:Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus).
PubMed:Utilization of soybeans and their components through the development of textured soy protein foods.
PubMed:Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
PubMed:Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed:Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
PubMed:Sensory and objective characteristics of broiler meat from commercial broilers fed rendered spent hen meal.
PubMed:Sensory and objective characteristics of broiler meat from commercial broilers fed rendered whole-hen meal.
PubMed:A sensory perspective of effect of feeds on flavor in meats: poultry meats.
PubMed:Hepatic portal glucose infusions decrease food intake and increase food preference.
PubMed:Chicken flavor; the source of the meat flavor component.
PubMed:Chicken flavor; the fractionation of the volatile constituents.
PubMed:Chicken flavor: separation and concentration of its volatile components from broth.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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