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

smoke flavor

Supplier Sponsors

FDA internal no.: 977102-14-9
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
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 5 Tasteless smoke View - notice PDF
GRN 15 Tasteless smoke View - notice PDF
JECFA Food Additive: Smoke Flavourings
FDA Mainterm (SATF):977102-14-9 ; CHAR SMOKE FLAVOR
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor Type: smoky
Flavor Type: smoky
smoky burnt
Taste Description: smoke
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Conmax Flavors
Apple Smoke Flavor
Conmax Flavors
Hickory Smoke Flavor
E.A. Weber Flavors
Smoke Flavor Natural
Ernesto Ventós
SMOKE FLAVOUR
Odor: SMOKY, WOODY
Ernesto Ventós
ZESTI SMOKE 10 DC
Odor: SMOKY, HICKORY
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Producers
Hickory Smoke Flavor
Fleurchem
smoke flavor
H. Interdonati, Inc.
Natural Hickory Smoke Flavor
Kerry
Smoke Flavors
Mission flavors & fragrances
Apple Wood Smoke Flavor
Mission flavors & fragrances
Oak Smoke Flavor
Mission flavors & fragrances
Pecan Wood Smoke Flavor
Moellhausen
LEGNO CEDRO TEXAS OE SMOKE REC.
Nactis Flavours
TRADISMOKE
P.A. Aromatics Flavours
Smoke Flavours
Savoury Systems International
Hickory Smoke Flavor Base #2016
Flavor: yeasty, beefy, hickory smoke notes
A yeasty, beefy flavor base with authentic Hickory Smoke notes. Use in any food product that needs to taste like it came straight out of the smoker.
Shank's Extracts
Liquid Smoke Flavor, Natural
Taytonn
Tradismoke XPG 1
Odor: Oily, Smokey
The John D. Walsh Company
Smoke, Artificial # 051687 TP0551 Powder
The Perfumers Apprentice
Hickory Smoke 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 smoke flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Risk assessment of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on the Smoke Flavouring Primary Product FF-B
View page or View pdf

Guidance on submission of a dossier on a Smoke Flavouring Primary Product for evaluation by EFSA
View page or View pdf

Safety of smoke flavour Primary Product Smoke Concentrate 809045 [1]
View page or View pdf

Safety of smoke flavour Primary Product Zesti Smoke Code 10[1]
View page or View pdf

Safety of smoke flavour Primary Product Unismoke[1]
View page or View pdf

Safety of smoke flavour Primary Product - Scansmoke PB 1110[1]
View page or View pdf

Safety of smoke flavour Primary Product SmokEz C-10
View page or View pdf

Safety of smoke flavour Primary Product SmokEz Enviro 231
View page or View pdf

Safety of smoke flavour primary product - Scansmoke SEF7525
View page or View pdf

Statement on the Safety Evaluation of Smoke Flavourings Primary Products: Interpretation of the Margin of Safety
View page or View pdf

Safety of smoke flavour Primary Product - Fumokomp1
View page or View pdf

Scientific Opinion on safety of smoke flavour Primary Product TRADISMOKE™ A MAX
View page or View pdf

Scientific Opinion on the safety of smoke flavour Primary Product Scansmoke R909
View page or View pdf

Scientific Opinion on Safety of smoke flavour - Primary Product AM 01
View page or View pdf

Scientific opinion on the safety of smoke flavour Primary Product Fumokomp - 2011 Update
View page or View pdf

Scientific Opinion on the Safety of smoke flavour Primary Product Zesti Smoke Code 10 - 2011 Update
View page or View pdf

Scientific opinion on the safety of smoke flavouring Primary Product AM 01 2012 Update
View page or View pdf

Scientific opinion on the safety of smoke flavouring Primary Product SmokEz C-10 - 2012 Update
View page or View pdf

Scientific opinion on the safety of smoke flavouring Primary Product SmokEz Enviro 23 - 2012 Update
View page or View pdf

Food contact materials, flavouring substances and smoke flavourings
View page or View pdf

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977102149
 
References:
Pubchem (sid):135281818
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FDA Color Additive Status ListView
Wikipedia:View
Wikipedia2:View2
 
Potential Blenders and core components note
For Odor
balsamic
guaiacyl phenyl acetate
FL/FR
myrrh absolute
FL/FR
burnt
amber oil
FR
rum ether
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coffee
furfuryl mercaptan
FL/FR
dry
3,4-
xylenol
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
herbal
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
medicinal
2,6-
xylenol
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
smoky
beech wood creosote
FL/FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
cascarilla oil replacer
FL/FR
croton eluteria bark oil
FL/FR
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
woody
cistus twig/leaf oil molecular distilled
FL/FR
guaiacyl acetate
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
alpha-
ethoxy-ortho-cresol
FL/FR
1-
methyl pyrrole
FL
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
bacon
bacon
bacon reaction crispy
FL
balsamic
myrrh absolute
FL/FR
bouillon
bouillon, vegetable, smoke
FL
burnt
bacon dithiazine
FL
burnt flavor
FL
rum ether
FL/FR
2,6-
xylenol
FL/FR
cheesy
smoked cheddar
cheese flavor
FL
smoked gouda
cheese flavor
FL
chemical
2,3-
dimethyl benzofuran
FL/FR
coffee
furfuryl mercaptan
FL/FR
fatty
bacon
fat flavor
FL
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
grilled
grilled
beef flavor
FL
herbal
roasted
basil flavor
FL
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
maple
bacon flavor
FL
bacon flavor
FL
ham enhancers
FL
ham flavor
FL
salami flavor
FL
ortho-
thioguaiacol
FL
smoked
turkey flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
musty
2,5-
xylenol
FL/FR
nutty
2-
acetyl-1-methyl pyrrole
FL
onion
2-
methyl-1,3-dithiolane
FL
phenolic
2-
ethyl benzene thiol
FL
guaiacyl phenyl acetate
FL/FR
2-
hydroxyisophorone
FL
4-
methyl-2,6-dimethoxyphenol
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
barbecue flavor
FL
beech wood creosote
FL/FR
4-
ethyl phenol
FL/FR
grilled flavor
FL
2-
methoxy-4-vinyl phenol
FL/FR
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
3,4-
xylenol
FL/FR
dextro-
xylose
FL
solvent
2-iso
propyl phenol
FL/FR
spicy
cascarilla oil replacer
FL/FR
chipotle chili distillates
FL
chipotle chili oleoresin
FL
croton eluteria bark oil
FL/FR
cubeb oil
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
tea
mate flavor
FL
yerba mate flavor
FL
woody
cistus twig/leaf oil molecular distilled
FL/FR
4-
ethyl guaiacol
FL/FR
ginseng distillates
FL
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
quercus alba chips extract
FL
 
Potential Uses:
FLsmoke
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
apple wood smoke flavor
apple smoke flavor
char smoke flavor
hickory smoke flavor
oak smoke flavor
pecan wood smoke flavor
tasteless smoke flavor
wood smoke flavor
hickory smoke flavor base #2016
 smoke flavor natural
 smoke, artificial # 051687 TP0551 powder
 tradismoke
 

Articles:

Google Patents:Smoke flavor and aroma imparting binder for food products, etc.
PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:Functionality of liquid smoke as an all-natural antimicrobial in food preservation.
PubMed:Screening of commercial and pecan shell-extracted liquid smoke agents as natural antimicrobials against foodborne pathogens.
PubMed:Urinary levoglucosan levels in Austrian communities differing in agrarian quota.
PubMed:Woodsmoke marker levoglucosan: kinetics in a self-experiment.
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality.
PubMed:Gene expression profile analysis of tobacco leaf trichomes.
PubMed:Lessons learned from a woodstove changeout on the Nez Perce Reservation.
PubMed:Urinary levoglucosan as a biomarker of wood smoke: results of human exposure studies.
PubMed:Intake fraction of urban wood smoke.
PubMed:Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters.
PubMed:GC-MS determination of levoglucosan in atmospheric particulate matter collected over different filter materials.
PubMed:Assessing urinary levoglucosan and methoxyphenols as biomarkers for use in woodsmoke exposure studies.
PubMed:Levoglucosan and other cellulose markers in pyrolysates of Miocene lignites: geochemical and environmental implications.
PubMed:Biological monitoring of smoke exposure among wildland firefighters: a pilot study comparing urinary methoxyphenols with personal exposures to carbon monoxide, particular matter, and levoglucosan.
PubMed:Changes in lung function and airway inflammation among asthmatic children residing in a woodsmoke-impacted urban area.
PubMed:Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats.
PubMed:Infiltration of forest fire and residential wood smoke: an evaluation of air cleaner effectiveness.
PubMed:Higher nicotine and carbon monoxide levels in menthol cigarette smokers with and without schizophrenia.
PubMed:Urinary methoxyphenol biomarkers and woodsmoke exposure: comparisons in rural Guatemala with personal CO and kitchen CO, levoglucosan, and PM2.5.
PubMed:A spatial model of urban winter woodsmoke concentrations.
PubMed:Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products.
PubMed:Is levoglucosan a suitable quantitative tracer for wood burning? Comparison with receptor modeling on trace elements in Lycksele, Sweden.
PubMed:Wood smoke contribution to winter aerosol in Fresno, CA.
PubMed:Particle size distributions of organic aerosol constituents during the 2002 Yosemite Aerosol Characterization Study.
PubMed:Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
PubMed:Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed:Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
PubMed:Determination of levoglucosan from smoke samples using microchip capillary electrophoresis with pulsed amperometric detection.
PubMed:Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
PubMed:Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL.
PubMed:The effect of application of cold natural smoke on the ripening of Cheddar cheese.
PubMed:Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
PubMed:Comparison of the cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate.
PubMed:Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods.
PubMed:Nicotine and addiction. The Brown and Williamson documents.
PubMed:Effects of hickory smoke condensate on gastric carcinogenesis in Wistar rats after treatment with N-methyl-N'-nitro-N-nitrosoguanidine and sodium chloride.
PubMed:Clinical evaluation of a citric acid inhaler for smoking cessation.
PubMed:Role of gastric glutathione in smoke flavouring-induced gastric injury in rats.
PubMed:Development of a citric acid aerosol as a smoking cessation aid.
PubMed:Absence of genotoxic activity of refined smoke flavor (RSF) in two bacterial short-term tests.
PubMed:Commercial hickory-smoke flavouring is a human lymphoblast mutagen but does not induce lung adenomas in newborn mice.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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