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

american cheese flavor

Supplier Sponsors

Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: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
Similar Items:note
blue cheese flavor
cheddar cheese flavor
cream cheese flavor
mozzarella cheese flavor
parmesan cheese flavor
provolone cheese flavor
romano cheese flavor
swiss cheese flavor
 
Organoleptic Properties:
Flavor Type: cheesy
cheesy
Taste Description: american cheese
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Conmax Flavors
American Cheese Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Fleurchem
american cheese flavor
Kerry
American Cheese Flavor
Mission flavors & fragrances
American Cheese 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 american cheese 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
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
methyl butyric acid
FL/FR
buttery
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
fatty
hexanoic acid
FL/FR
octanoic acid
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
green
(E)-2-
hexenal
FL/FR
nutty
nutty quinoxaline
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
iso
butyl amine
FL
ethyl cyclohexyl carboxylate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hexenoic acid
FL
5-
methyl hexanoic acid
FL
4-
methyl valeric acid
FL
prenyl hexanoate
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
bitter
glyceryl tributyrate
FL
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
cheesy
ammonium isovalerate 30% in pg
FL
hexanoic acid
FL/FR
methyl ketones
FL
creamy
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
2-
methyl-4-pentenoic acid
FL
dairy
4-
pentenoic acid
FL
fatty
dimethyl sulfoxide
FL
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
fermented
methyl thio isovalerate
FL
fruity
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
sorbyl butyrate
FL/FR
green
(E)-2-
hexenal
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
soapy
octanoic acid
FL/FR
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
methyl 4-(methyl thio) butyrate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FLcheese american cheese
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
american cheese flavor
 
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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