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

savory flavors

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:
Appearance:yellow to brown liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity:0.94000 to 0.97000 @ 20.00 °C.
Pounds per Gallon - (est).: 7.831 to 8.081
Refractive Index:1.43500 to 1.46000 @ 20.00 °C.
Flash Point: 199.00 °F. TCC ( 92.78 °C. )
Soluble in:
 alcohol
Insoluble in:
 water
 
Organoleptic Properties:
Flavor Type: savory
savory
Taste Description: Our global Symrise team of chefs, flavorists, seasoning specialists, culinary technologists and marketers has a passion for always exploring new opportunities in culinary trends. Shifts towards greater convenience, fewer and fewer people cooking at home, home meal replacement, new ways of snacking and wellness indicate strong growth potential in the culinary and snack food segments over the coming years.savory
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
SAVORY COMPLEX NATURAL
Advanced Biotech
SAVORY COMPLEX SYNTHETIC
Alfrebro
NATURAL SAVORY FLAVOR #9109
Odor: Grilled Slight Onion Fatty
Alfrebro
NATURAL SAVORY FLAVOR #9110
Odor: Grilled Fatty Meaty
Berjé
Savory
Bio Springer
Pronal™ yeast extracts
Flavor: characteristic
Our Pronal™ base-notes line, with brewer’s and subtle savoury profiles, is ideal for providing bouillon, meaty, and mushroom notes to many food recipes. Naturally rich in amino acids, these brewer’s yeast extracts are excellent bases for meat, as well as dairy-based sauces.
Bio Springer
Springarom® specific savoury flavour bases
Flavor: All Types
Bio Springer offers a broad choice of building blocks to create natural savoury flavours: The following menu will help you navigate through a variety of product ranges and description of their functionalities.
Brand Aromatics
Savory Flavors
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Firmenich
Savory Expertise
Flavor: All Types
Culinary passion and expertise are at the heart of our activities. Our mission is to provide the right savory solution that will enhance the appeal of our clients' products, while meeting the multiple challenges of the food industry and anticipate market needs. Our portfolio is designed to reach a golden standard in taste and quality.
Flavorchem
Savory Flavors
FONA International
Savory Flavors
Givaudan
Savory Flavor Systems
Flavor: All Types
When it comes to savoury flavours, we can provide you with the very best flavour and taste solutions for your product. We invest a lot into marketing and consumer research and, combining the art and science of flavour making, we can deliver highly innovative, successful products to meet your consumers' demands.
INNOVA
Vegamine 91-D
Savory, Meaty Well-Rounded
Flavor: Savory
INNOVA
Vegamine Low Sodium Veg.
Savory, Meaty Well-Rounded
Flavor: Savory, Low Sodium
Kerry
Savoury Snacks Solutions
LifeWise
P-Plus
Flavor: characteristic
A virtually sodium-free, all-purpose flavor enhancer that replaces MSG and boosts savory notes.
Lionel Hitchen
Savoury Flavours
Nactis Flavours
Savory Flavours
P.A. Aromatics Flavours
Savory Flavors
Flavor: characteristic
We produce flavours for a wide range of products: sauces, broth, soups, stuffed pasta, meat products, ready meals, snacks etc.
Savoury Systems International
Organic Savory Mirepoix #3616
Flavor: mirepoix
This flavor seeks to evoke mirepoix, the combination of onion, carrot, and celery that is one of the building blocks of classical cooking. Perfect for soups. Contains actual onion and carrot, plus celery seed.
Silesia Gerhard Hanke
culinary Flavors
Symrise
Savory" A Passion For Hearty Foods
Flavor: All Types
Our global Symrise team of chefs, flavorists, seasoning specialists, culinary technologists and marketers has a passion for always exploring new opportunities in culinary trends. Shifts towards greater convenience, fewer and fewer people cooking at home, home meal replacement, new ways of snacking and wellness indicate strong growth potential in the culinary and snack food segments over the coming years.
Synergy Flavors
Saporesse enhancers
Tastepoint
Savory Flavors
Flavor: savory
David Michael's complete line of DM Choice® savory flavors delivers innovative taste in any application. Our exclusive Building Block Approach provides a range of core savory flavors and nuances, and assures you of consumer-friendly labels that meet any regulatory requirement - HVP free, MSG free, or low sodium. Our modern reaction technology is employed to create signature, high quality, consistent flavors. Our one-world integrated technical group can provide regional nuances no matter your locale.
Ungerer & Company
Savory Flavors
Flavor: All Types
The culinary expertise of Ungerer’s savory specialists is evident in the enticing, creative, complex and mouthwatering flavor profiles offered to fulfill the requirements of the savory world. Soups, sauces, side dishes, gravies, condiments and frozen entrees are just a sampling of the applications where Ungerer’s culinary experts dazzle the palate.
WILD Flavors
Savory Flavor
WILD Flavors
Savory
Flavor: All Types
By taking a more natural approach to the development of savory flavors and aromas, WILD supplies "tastes" that replicate those developed during the cooking process. This "process flavor technology" technique produces specific cooked notes and characters that cannot be achieved using compounded flavors. Savory flavor profiles include grilled, braised, sautéed, roasted, grilled, rare and fatty.
 
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
 
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 savory flavors usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.9000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
meaty
meaty dithiane
FL/FR
sulfurous
3-
thiohexanol
FL/FR
For Flavor
No flavor group found for these
gamma-
aminobutyric acid
FL
1,9-
nonane dithiol
FL
3-iso
propenyl pentane dioic acid
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
alliaceous
alliaceous
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
meaty
meaty dithiane
FL/FR
onion
furfuryl isopropyl sulfide
FL
2-
methyl-1,3-dithiolane
FL
savory
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
sulfurous
furfuryl thiopropionate
FL
3-
thiohexanol
FL/FR
 
Potential Uses:
FLsavory
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 saporesse enhancers
 savory complex B natural
 savory complex EEC natural
 savory complex natural
 savory complex synthetic
 savory expertise
 savory flavor systems
 savoury flavor
 savoury flavours
 springarom GR 7003 / 30 - PO
 springer savoury
 vegamine 91-D
 vegamine low sodium veg.
 

Articles:

Google Patents:Method for producing a savory flavor base
PubMed:Physical exercise and brain responses to images of high-calorie food.
PubMed:Sensitive period in flavor learning: effects of duration of exposure to formula flavors on food likes during infancy.
PubMed:Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds.
PubMed:Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans.
PubMed:Effects of hydrocolloid thickeners on the perception of savory flavors.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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