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

blue cheese flavor

Supplier Sponsors

Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Perfumer and Flavorist:Search
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US Patents:Search
EU Patents:Search
 
Physical Properties:
Food Chemicals Codex Listed: No
Similar Items:note
american 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 cheesy bleu cheese creamy dairy
Taste Description: blue cheese
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beck Flavors
Blue Cheese Flavor
for dairy
Conmax Flavors
Bleu Cheese Flavor
E.A. Weber Flavors
Blue Cheese Flavor
MWNI
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Bleu Cheese Flavor
Art, Liquid
Fleurchem
blue cheese flavor
Kerry
Blue Cheese Flavor
Mission flavors & fragrances
Blue Cheese Flavor
Omega Ingredients
Cheese (Blue) Flavour
 
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 blue 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
aldehydic
acetyl nonyryl
FL/FR
buttery
acetoin
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
caramellic
levulinic acid
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
2-
heptanone
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
valeric acid
FL/FR
iso
valeric acid
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
creamy
butyl lactate
FL/FR
waxy lactone
FL/FR
earthy
3-
octanol
FL/FR
2-
octanone
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
hexanoic acid
FL/FR
octanoic acid
FL/FR
floral
2-
decanone
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
butyl isobutyrate
FL/FR
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
methyl valerate
FL/FR
2-
nonanone
FL/FR
3-
nonen-2-one
FL/FR
prenyl hexanoate
FL/FR
iso
propenyl acetate
FL/FR
sorbyl butyrate
FL/FR
2-
undecanone
FL/FR
fungal
1-
decen-3-ol
FL/FR
green
3-
heptanone
FL/FR
3-
hepten-2-one
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E)-2-
hexenal
FL/FR
3-
hexenyl isovalerate
FL/FR
syringaldehyde
FL/FR
herbal
3-
octanone
FL/FR
nutty
nutty quinoxaline
FL/FR
soapy
ethyl undecanoate
FL/FR
sulfurous
methyl mercaptan
FL/FR
tropical
tropical 3-thiobutyrate
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
vegetable
methional
FL/FR
waxy
iso
amyl decanoate
FL/FR
butyl laurate
FL/FR
9-
decenoic acid
FL/FR
5(6)-
decenoic acid
FL/FR
ethyl laurate
FL/FR
2-
methyl heptanoic acid
FL/FR
myristic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
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
(E)-2-
hexenoic acid
FL
levulinic acid
FL/FR
valeric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
berry
berries & cream flavor
FL
bitter
glyceryl tributyrate
FL
buttery
butter crème flavor
FL
butter flavor
FL
brown
butter flavor
FL
creamy
butter flavor
FL
butter honey flavor
FL
butter lemon flavor
FL
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
butter caramel flavor
FL
caramel cream flavor
FL
creme brulee flavor
FL
pyruvaldehyde
FL
pyruvic acid
FL
cheesy
ammonium isovalerate 30% in pg
FL
cheese aldehyde key
FL
blue
cheese enhancers
FL
cheese enhancers
FL
cheese ester key
FL
parmesan
cheese extract
FL
cheese flavor
FL
cheese sulfur key
FL
(E)-2,4-
dimethyl-2-pentenoic acid
FL
2-
heptanone
FL/FR
hexanoic acid
FL/FR
3-
hydroxy-5-methyl-2-hexanone
FL
methyl ketones
FL
morinda citrifolia fruit extract
FL
morinda citrifolia fruit juice
FL
morinda citrifolia fruit powder
FL
2-
nonanone
FL/FR
noni berry flavor
FL
iso
valeric acid
FL/FR
cocoa
syringaldehyde
FL/FR
creamy
acetoin
FL/FR
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
custard flavor
FL
5(6)-
decenoic acid
FL/FR
3-
hepten-2-one
FL/FR
2-
methyl-4-pentenoic acid
FL
waxy lactone
FL/FR
dairy
butyl lactate
FL/FR
dairy flavor
FL
2-
octanone
FL/FR
4-
pentenoic acid
FL
earthy
1-
decen-3-ol
FL/FR
ethereal
iso
propenyl acetate
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
diacetyl trimer
FL
dimethyl sulfoxide
FL
1-
methyl thio-3-octanone
FL
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
2-
tridecanone
FL/FR
fermented
2-
decanone
FL/FR
methyl thio isovalerate
FL
fruity
apricot cream flavor
FL
banana custard flavor
FL
banana nut cream flavor
FL
banana split flavor
FL
blueberry cheesecake flavor
FL
butyl isobutyrate
FL/FR
cherry cream flavor
FL
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methionyl butyrate
FL
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
methyl valerate
FL/FR
sorbyl butyrate
FL/FR
fusel
3-
methyl-2-butanol
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E)-2-
hexenal
FL/FR
3-
hexenyl isovalerate
FL/FR
ketonic
3-
heptanone
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
mushroom
3-
octanone
FL/FR
musty
S-(
methyl thio) butyrate
FL/FR
3-
octanol
FL/FR
propionaldehyde
FL
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
3-
nonen-2-one
FL/FR
onion
methyl propyl trisulfide
FL
soapy
octanoic acid
FL/FR
sour
acetic acid
FL
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
tropical 3-thiobutyrate
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
taco
taco nacho spice flavor
FL
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
vanilla
ice cream flavor
FL
vanillyl isobutyrate
FL/FR
waxy
iso
amyl decanoate
FL/FR
butyl laurate
FL/FR
epsilon-
decalactone
FL/FR
9-
decenoic acid
FL/FR
ethyl laurate
FL/FR
ethyl undecanoate
FL/FR
heptanoic acid
FL/FR
2-
methyl heptanoic acid
FL/FR
myristic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
2-
undecanone
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
 cheese blue cheese
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
bleu cheese flavor
 

Articles:

Info:Wisconsin Milk Marketing Board
PubMed:Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.
Info:Uplands Cheese | La Merenda
PubMed:High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
PubMed:Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
PubMed:Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
PubMed:Antibotulinal activity of process cheese ingredients.
PubMed:Current knowledge of soft cheeses flavor and related compounds.
PubMed:Transfructosylating enzyme activity of Penicillium roquefortii.
PubMed:Enzymes of Penicillium roqueforti involved in the biosynthesis of 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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