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

beef 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:
Appearance:brown clear liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity:1.22500 to 1.24000 @ 20.00 °C.
Pounds per Gallon - (est).: 10.205 to 10.330
Refractive Index:1.45000 to 1.46500 @ 20.00 °C.
Soluble in:
 alcohol
 
Organoleptic Properties:
Flavor Type: meaty
beefy meaty beef juice
Odor and/or flavor descriptions from others (if found).
Frutarom
BEEF FLAVOUR
Odor Description:Beefy
Suggested Uses: Beef, Savoury
 
Cosmetic Information:
None found
 
Suppliers:
Bio Springer
Springarom® Beef Flavour Base
Conmax Flavors
Beef Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Beef Type Flavor
Nat, Liq.W/S
Frutarom
BEEF FLAVOUR
Odor: Beefy
Use: Suggested Uses: Beef, Savoury
Givaudan
TasteEssentials® Beef
Flavor: characteristic
Beef is one of the world’s most popular meats, forming the basis of many national dishes. But getting beef right demands precise cooking techniques. With increasing nutritional and health concerns regarding meat products, consumers demand convenient healthy options without compromising on great eating experiences.
Golden Frog Trading Manufacturing
Beef Steak Flavor
Golden Frog Trading Manufacturing
Boiled Beef Flavor
Golden Frog Trading Manufacturing
Stewed Beef Flavor
INNOVA
Vegamine 128-D
Beef Full-Bodied
Flavor: Red Meat
INNOVA
Vegamine 184-D
Beef Well-Rounded
Flavor: Red Meat
INNOVA
Vegamine 186-D
Beef Well-Rounded
Flavor: Red Meat
INNOVA
Vegamine 200-D
Beef Full-Bodied
Flavor: Red Meat
INNOVA
Vegamine 28-D
Beef Full-Bodied
Flavor: Red Meat
INNOVA
Vegamine 8-D
Beef
Flavor: Red Meat
Nactis Flavours
Beef Flavour
P.A. Aromatics Flavours
Beef Flavour
Savoury Systems International
Beef Flavor #0404
Flavor: beefy
An intense beefy flavoring that evokes the flavor of pan drippings, with an almost burnt roasted note. Contains actual Dried Beef.
Savoury Systems International
Beef Flavor WONF #0454
Flavor: savory new york strip steak or roast beef
A bigger, bolder blend that evokes a savory New York Strip Steak or Roast Beef. Hearty, with some note of Tomato.
Savoury Systems International
Beef Type Flavor #0850
Flavor: brothy vegetarian beef
A brothy vegetarian beef flavor with an elevated Umami profile. Very meaty. Clean label.
Savoury Systems International
Organic YE Beef Flavor #3400
Flavor: beefy
Similar in function to #3300, except intended for Beef-flavored products. Commonly added as an enhancer to Organic beef broth or related foods. Contains actual Beef Broth.
Tastepoint
Beef Flavor
Flavor: beefy
Taytonn
Beef Flavor
WILD Flavors
Beef 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 beef 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
dimethyl trisulfide
FL/FR
burnt
rum ether
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
coffee
coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
sulfurous
benzothiazole
FL/FR
ethyl 3-mercaptopropionate
FL/FR
fish thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
gamma-
aminobutyric acid
FL
amyl mercaptan
FL
benzyl methyl sulfide
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
cyclopropyl (E,Z)-2,6-nonadienamide
FL
2,5-
diethyl thiazole
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl (E,Z)-2,6-nonadienamide
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
massoia bark oil
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl thiazolidine
FL
2-(
methyl thio) ethanol
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane dithiol
FL
peanut dithiazine
FL
1-
phenethyl mercaptan
FL
1,3-
propane dithiol
FL
propyl 2-methyl-3-furyl disulfide
FL
iso
propyl disulfide
FL
thiazole
FL
3-
thienyl mercaptan
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
dimethyl trisulfide
FL/FR
3-
tetrahydrothiophenone
FL
beefy
beef juice flavor
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
coffee
coffee difuran
FL/FR
2,4-
dimethyl thiazole
FL
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fatty
(E,E)-2,4-
decadienal
FL
4-
methyl nonanoic acid
FL/FR
2-
pentyl thiophene
FL
green
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
beef broth flavor
FL
roast
beef flavor
FL
juicy
beef flavor
FL
BBQ
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
4-
furfuryl thio-2-pentanone
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
methyl benzoxole
FL/FR
2-
methyl pyrazine
FL/FR
nutty thiazole
FL
onion
furfuryl isopropyl sulfide
FL
methionol
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
hexyl mercaptan
FL
savory
N-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N-(
heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
sulfurous
2,3-
butane dithiol
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
roasted butanol
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
vegetable
tyramine
FL
 
Potential Uses:
FLmeat
FLsavory
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 beef flavor
 beef flavor #0404
organic YE beef flavor #3400
 beef flavor WONF #0454
 beef type flavor
 beef type flavor #0850
 springarom BF 7004 / 30 - PW
 vegamine 128-D
 vegamine 184-D
 vegamine 186-D
 vegamine 200-D
 vegamine 28-D
 vegamine 8-D
 

Articles:

Info:Pinn-Oak Ridge Lamb Farm
PubMed:Eating quality of beef from free-range and confined Podolian young bulls.
J-Stage:Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
PubMed:Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.
PubMed:The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle.
PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.
PubMed:Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
PubMed:Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
PubMed:Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle.
PubMed:Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
PubMed:Omega-3 fatty acids affected human perception of ground beef negatively.
PubMed:Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle.
PubMed:Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
PubMed:Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
PubMed:Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
PubMed:Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
PubMed:Identification and utilization of genes associated with beef qualities.
PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles.
PubMed:Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds.
PubMed:Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.
PubMed:Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle.
PubMed:Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
PubMed:The influence of cooking rate and holding time on beef chuck and round flavor.
PubMed:Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.
PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
PubMed:Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
PubMed:Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
PubMed:Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.
PubMed:Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
PubMed:Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.
PubMed:Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.
PubMed:Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
PubMed:Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.
PubMed:Meat quality responses to feeding distiller's grains to finishing Holstein steers.
PubMed:Enhancing palatability traits in beef chuck muscles.
PubMed:Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.
PubMed:Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits.
PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
PubMed:Consumer acceptance of calcium chloride-marinated top loin steaks.
PubMed:Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
PubMed:Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.
PubMed:Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
PubMed:Effects of growth implants on consumer perceptions of meat tenderness in beef steers.
PubMed:Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
PubMed:Assessment of palatability attributes of the major beef muscles.
PubMed:Effects of calcium salts on beef longissimus quality.
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:Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
PubMed:The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.
PubMed:Consumer thresholds for establishing the value of beef tenderness.
PubMed:Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.
PubMed:Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
PubMed:Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
PubMed:Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
PubMed:Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
PubMed:Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
PubMed:Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
PubMed:Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe.
PubMed:Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.
PubMed:Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.
PubMed:Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
PubMed:The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef.
PubMed:Low-fat meat products-technological problems with processing.
PubMed:Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.
PubMed:Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
PubMed:The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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