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

pork flavor

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Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
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Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 
Physical Properties:
Appearance:brown clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.27000 to 1.32000 @ 20.00 °C.
Pounds per Gallon - (est).: 10.580 to 10.997
Refractive Index:1.44000 to 1.46000 @ 20.00 °C.
Flash Point:> 210.00 °F. TCC ( > 98.89 °C. )
Soluble in:
 alcohol
 water
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Flavor Type: meaty
meaty pork
Odor and/or flavor descriptions from others (if found).
Frutarom
PORK (FLAVOUR BASE)
Odor Description:Meaty, Pork
Suggested Uses: Meat
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
PORK TYPE ENHANCER WS NATURAL
Conmax Flavors
Pork Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Pork Type Flavor
Nat, Powder
Flavor: Taste and aroma of pork
Frutarom
PORK (FLAVOUR BASE)
Odor: Meaty, Pork
Use: Suggested Uses: Meat
Golden Frog Trading Manufacturing
Boiled Pork Flavor
Golden Frog Trading Manufacturing
Minced Pork Flavor
Golden Frog Trading Manufacturing
Stewed Pork Flavor
Omega Ingredients
Pork Flavour
P.A. Aromatics Flavours
Pork Flavour
Savoury Systems International
Pork Type Flavor #0809
Flavor: meaty pork smokey
A vegetarian pork flavor with meaty, smokey notes. Very clean label, including yeast extract.
Tastepoint
Pork Flavor
WILD Flavors
Pork 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
 
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 pork flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on monitoring procedures at slaughterhouses for pigs
View page or View pdf

 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.0000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
floral
iso
amyl angelate
FL/FR
citronellyl isovalerate
FL/FR
fruity
heptyl butyrate
FL/FR
herbal
chamomile valerate
FR
levisticum officinale root absolute
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
spicy
levisticum officinale root oil
FL/FR
woody
cistus twig/leaf oil
FL/FR
guaiacyl acetate
FL/FR
For Flavor
No flavor group found for these
iso
amyl angelate
FL/FR
benzyl methyl sulfide
FL
citronellyl isovalerate
FL/FR
fatty
fatty
4-
methyl nonanoic acid
FL/FR
green
heptyl butyrate
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
meaty dithiane
FL/FR
2-
pyridinyl methane thiol
FL
spicy
levisticum officinale root absolute
FL/FR
levisticum officinale root oil
FL/FR
woody
cistus twig/leaf oil
FL/FR
guaiacyl acetate
FL/FR
 
Potential Uses:
FLmeat
FLpork
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 pork type flavor
 pork type flavor #0809
 

Articles:

PubMed:Effect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions.
J-Stage:Non-Synonymous SNP in the ApoR Gene Associated with Pork Meat Quality
Info:Willow Creek Farm | Slow Pig
J-Stage:Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
Info:Cress Spring Bakery
PubMed:Effect of gender (gilt, surgically- and immuno-castrated male) and ractopamine hydrochloride supplementation on growth performance, carcass and pork quality characteristics of finishing pigs under commercial conditions.
PubMed:Investigation of testosterone, androstenone, and estradiol metabolism in HepG2 cells and primary culture pig hepatocytes and their effects on 17╬▓HSD7 gene expression.
PubMed:The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
PubMed:Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.
PubMed:Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
PubMed:Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
PubMed:Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
PubMed:Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
PubMed:Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.
PubMed:Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed:Diverse birth and rearing environment effects on pig growth and meat quality.
PubMed:Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
PubMed:Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
PubMed:Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
PubMed:Administration of porcine somatotropin by sustained-release implant: growth, carcass, and sensory responses in crossbred white and genetically lean and obese boars and gilts.
PubMed:Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
PubMed:Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations.
PubMed:Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel.
PubMed:Effects of feeds on flavor of red meat: a review.
PubMed:Evaluation of growth, carcass traits and reproductive organs of young boars in response to zeranol implantation.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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