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

spice flavor

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Flavor Demo Formulas
Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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Google Scholar: with word "volatile"Search
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Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: spicy
spicy
Taste Description: spice
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
E.A. Weber Flavors
Heat Flavor
MWNI
E.A. Weber Flavors
Spice Flavor
MWNI, Nat & Art
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Fleurchem
spice flavor
Nactis Flavours
Spice Flavour
Northwestern Extract
Spice Flavor
Omega Ingredients
Spice Blend Flavour
Omega Ingredients
Spice Flavour
P.A. Aromatics Flavours
Spice Flavours
The John D. Walsh Company
Spice – Natural #106383 (coffee applications)
sds
Virginia Dare
Spice 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 spice 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
None Found
 
Potential Uses:
FLspice
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 spice – natural #106383 (coffee applications)
 spice flavors
 

Articles:

PubMed:EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS WITH SPECIAL REFERENCE TO HETEROCYCLIC AROMATIC AMINES (HAAs).
PubMed:In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.
PubMed:Effect of pretreatments on extraction of pigment from marigold flower.
PubMed:A randomized trial on the effects of flavorings on the health benefits of daily peanut consumption.
PubMed:An overview on chemical composition, bioactivity and processing of leaves of Cinnamomum tamala.
PubMed:Chemistry, technology, and nutraceutical functions of celery (Apium graveolens L.): an overview.
PubMed:Capturing flavors from Capsicum baccatum by introgression in sweet pepper.
PubMed:Chemistry of spices: bornyl 4-methoxybenzoate from Ferula ovina (Boiss.) Boiss. (Apiaceae) induces hyperalgesia in mice.
PubMed:Pharmacological effects of Trigonella foenum-graecum L. in health and disease.
PubMed:Applications and functions of food-grade phosphates.
PubMed:Curcumin binds tubulin, induces mitotic catastrophe, and impedes normal endothelial cell proliferation.
PubMed:Inhibition of methyleugenol bioactivation by the herb-based constituent nevadensin and prediction of possible in vivo consequences using physiologically based kinetic modeling.
PubMed:Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
PubMed:An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.
PubMed:Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
PubMed:Oxidative metabolites of curcumin poison human type II topoisomerases.
PubMed:Beneficial effects of herbs, spices and medicinal plants on the metabolic syndrome, brain and cognitive function.
PubMed:Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview.
PubMed:Cryogenics and its application with reference to spice grinding: a review.
PubMed:De novo assembly and characterization of the garlic (Allium sativum) bud transcriptome by Illumina sequencing.
PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe).
PubMed:4-(2-Hydroxypropan-2-yl)-1-methylcyclohexane-1,2-diol prevents xenobiotic induced cytotoxicity.
PubMed:Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
PubMed:Lessons learned.
PubMed:Spices and energy balance.
PubMed:Chemical constituents and their bioactivities of "Tongling White Ginger" (Zingiber officinale).
PubMed:Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
PubMed:Chemical composition and antimicrobial activity of Satureja kitaibelii essential oil against pathogenic microbial strains.
PubMed:Low salt, full flavor: herbs and spices take center stage in new versions of these typically high-sodium dishes.
PubMed:Insulin secretagogue, alpha-glucosidase and antioxidant activity of some selected spices in streptozotocin-induced diabetic rats.
PubMed:Spices as functional foods.
PubMed:Comparative antioxidant activity study of some commonly used spices in Bangladesh.
PubMed:[Food processing industry--the salt shock to the consumers].
PubMed:Flavoring agents used in Indian cooking and their anticarcinogenic properties.
PubMed:A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).
PubMed:Effect of alligator pepper (Zingiberaceae aframomum melegueta) on first trimester pregnancy in Sprague Dawley rats.
PubMed:Stimulatory effects of Cuminum cyminum and flavonoid glycoside on Cyclosporine-A and restraint stress induced immune-suppression in Swiss albino mice.
PubMed:Enzyme-assisted extraction of flavorings and colorants from plant materials.
PubMed:Molecular targets of nutraceuticals derived from dietary spices: potential role in suppression of inflammation and tumorigenesis.
PubMed:No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss.
PubMed:Sensory characterization of dry gins with different volatile profiles.
PubMed:Cooking with herbs & spices. More flavor, better health.
PubMed:Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient.
PubMed:Fill up on flavor.
PubMed:Potential of spice-derived phytochemicals for cancer prevention.
PubMed:Cytosolic and plastoglobule-targeted carotenoid dioxygenases from Crocus sativus are both involved in beta-ionone release.
PubMed:Bactericidal activity of ozone against Escherichia coli in whole and ground black peppers.
PubMed:The role of herbs and spices in cancer prevention.
PubMed:Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
PubMed:Tipping the scales--specifier proteins in glucosinolate hydrolysis.
PubMed:Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.
PubMed:Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
PubMed:An EST database from saffron stigmas.
PubMed:Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
PubMed:Triterpenoids from swallow roots--a convenient HPLC method for separation.
PubMed:Inhibitory effects of spice essential oils on the growth of Bacillus species.
PubMed:Clove (Syzygium aromaticum L.), a potential chemopreventive agent for lung cancer.
PubMed:Anticariogenic activity of macelignan isolated from Myristica fragrans (nutmeg) against Streptococcus mutans.
PubMed:Impact of ingredient labeling practices on food allergic consumers.
PubMed:Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
PubMed:Piperine: researchers discover new flavor in an ancient spice.
PubMed:Investigation on the phenolics of some spices having pharmacotherapeuthic properties.
PubMed:Detection and masking of spoiled food smells by odor maps in the olfactory bulb.
PubMed:Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
PubMed:Curcumin confers radiosensitizing effect in prostate cancer cell line PC-3.
PubMed:Effect of gamma-irradiation on the lipid profile of nutmeg (Myristica fragrans Houtt.).
PubMed:Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets.
PubMed:Determination of 2-hydroxy-4-methoxybenzaldehyde in roots of Decalepis hamiltonii (Wight & Arn.) and Hemidesmus indicus R.Br.
PubMed:Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
PubMed:Influence of drying on the flavor quality of spearmint (Mentha spicata L.).
PubMed:Sulfur and nitrogen chemiluminescence detection in gas chromatographic analysis.
PubMed:Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
PubMed:Safety assessment of allylalkoxybenzene derivatives used as flavouring substances - methyl eugenol and estragole.
PubMed:[Influence of spiced feed additives on taste of hen's eggs].
PubMed:Curcuma longa (turmeric). Monograph.
PubMed:Quantitation of volatile oils in ground cumin by supercritical fluid extraction and gas chromatography with flame ionization detection.
PubMed:Prenatal and postnatal flavor learning by human infants.
PubMed:Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
PubMed:Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:Antioxidant activity of selected Indian spices.
PubMed:Determination of acceptability of flavored oat bran frankfurters by older adults.
PubMed:Effect of diacetyl on controlling Escherichia coli O157:H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation.
PubMed:Changes in the components of dry-fermented sausages during ripening.
PubMed:Monoterpenes in essential oils. Biosynthesis and properties.
PubMed:Effects of gamma irradiation on the flavor composition of food commodities.
PubMed:Flavor constituents in cola drinks induce hepatic DNA adducts in adult and fetal mice.
PubMed:On the discrimination of missing ingredients: aging and salt flavor.
PubMed:Spice of life: a strategy to enhance dietary compliance.
PubMed:Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.
PubMed:Insulin potentiating factor and chromium content of selected foods and spices.
PubMed:Missing ingredients: aging and the discrimination of flavor.
PubMed:Pungent spices, ground red pepper, and synthetic capsaicin as onion fly ovipositional deterrents.
PubMed:Comparison of aspartame- and fructose-sweetened layer cakes: importance of panels of users for evaluation of alternative sweeteners.
PubMed:Ginger--chemistry, technology, and quality evaluation: part 1.
PubMed:Cardamom--production, technology, chemistry, and quality.
PubMed:Ginger-chemistry, technology, and quality evaluation: part 2.
PubMed:[Flavor improvement of the Vivasorb --elementary diet].
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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