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

meaty enhancers

Supplier Sponsors

Category:flavor enhancers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Appearance:pale yellow to amber clear liquid (est)
Food Chemicals Codex Listed: No
Soluble in:
 alcohol
 oils
 
Organoleptic Properties:
Flavor Type: meaty
meaty
Taste Description: inhibits the undesirable warmed-over taste in pre-cooked meat. Through a proprietary process that binds moisture and extends yields, meat flavors are enhanced with substantial meaty tones.meaty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Excellentia International
Excellerate® Natural Meat Enhancement
Flavor: characteristic
inhibits the undesirable warmed-over taste in pre-cooked meat. Through a proprietary process that binds moisture and extends yields, meat flavors are enhanced with substantial meaty tones.
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Natural Advantage
Meaty Key Nat
Flavor: beefy, meaty
Silesia Gerhard Hanke
Meat Boosters
Taytonn
Meat Reaction
Flavor: Fatty, Meaty
 
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: flavor enhancers
Recommendation for meaty enhancers usage levels up to:
 not for fragrance use.
 
Recommendation for meaty enhancers flavor usage levels up to:
  0.2000 ppm in the finished product.
 
Safety References:
None found
 
References:
None found
 
Other Information:
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
methyl furfuryl disulfide
FL/FR
burnt
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
citrus
(E)-2-
tetradecenal
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
(E)-2-
undecenal
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
sulfurous
benzothiazole
FL/FR
ethyl 3-mercaptopropionate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
tobacco
methyl benzoxole
FL/FR
vegetable
methional
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
gamma-
aminobutyric acid
FL
amyl mercaptan
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
2-
hexyl thiophene
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
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-1-butane thiol
FL
2-
methyl-2-thiazoline
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
thioacetic acid
FL
3,5-
diisopropyl-1,2,4-trithiolane
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,5-
dimethyl-1,2,4-trithiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
3-
methyl-1,2,4-trithiane
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
garlic oil extenders
FL
3-
mercapto-2-pentanone
FL
3-
tetrahydrothiophenone
FL
bacon
bacon reaction crispy
FL
beefy
beef juice flavor
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
coffee
coffee difuran
FL/FR
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
earthy
difurfuryl sulfide
FL
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
eggy
iso
propyl mercaptan
FL
fatty
beef tallow flavor
FL
(E,E)-2,4-
decadienal
FL
pork
fat extract
FL
2-
heptyl furan
FL/FR
4-
methyl nonanoic acid
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
2,4-
octadien-1-ol
FL
2-
pentyl thiophene
FL
fried
crisp enhancers
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
bacon flavor
FL
beef broth flavor
FL
beef enhancers
FL
BBQ
beef flavor
FL
roast
beef flavor
FL
juicy
beef flavor
FL
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
chicken flavor
FL
grilled
chicken flavor
FL
chicken key
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
2',3-
dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
ethyl 2-hydroxyethyl sulfide
FL
furfuryl 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
ham enhancers
FL
ham flavor
FL
hot dog flavor
FL
lamb flavor
FL
liver flavor
FL
meat broth concentrates
FL
meat flavors
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
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
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
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
grilled
pork flavor
FL
pork flavor
FL
roasted
pork flavor
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
rabbit flavor
FL
grilled
steak flavor
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
roast
turkey flavor
FL
smoked
turkey flavor
FL
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-4-methyl thiazole
FL
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
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
methyl benzoxole
FL/FR
2-
methyl pyrazine
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
onion
furfuryl isopropyl sulfide
FL
methionol
FL
phenolic
2-
ethyl benzene thiol
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
trigonella foenum-graecum seed oil CO2 extract
FL/FR
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
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
smoky
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
spicy
hot spicy
beef flavor
FL
sulfurous
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl thiopropionate
FL
4-
methoxy-2-methyl butane thiol
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
3-
pentane thiol
FL
roasted butanol
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
tomato
methional
FL/FR
tropical
3-
mercaptohexyl acetate
FL/FR
vegetable
tyramine
FL
waxy
(E)-2-
tetradecenal
FL/FR
(E)-2-
undecenal
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLbeef
FLmeat
FLsavory
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 excellerate natural meat enhancement (Excellentia)
 meat boosters
 meat reaction
 meaty key
 

Articles:

PubMed:Localization and abundance of early markers of fat cell differentiation in the skeletal muscle of cattle during growth - Are DLK1-positive cells the origin of marbling flecks?
PubMed:Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction.
PubMed:Preadipocyte and adipose tissue differentiation in meat animals: influence of species and anatomical location.
PubMed:An Avian Leukosis Virus Subgroup J Isolate with Rous Sarcoma Virus-like 5'-LTR shows enhanced replication capability.
PubMed:Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
PubMed:Postnatal expression patterns and polymorphism analysis of the bovine myocyte enhancer factor 2C (Mef2C) gene.
PubMed:Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
PubMed:Calcitriol enhances fat synthesis factors and calpain activity in co-cultured cells.
PubMed:Effect of E-beam treatment on the chemistry and on the antioxidant activity of lycopene from dry tomato peel and tomato powder.
PubMed:In vitro and in vivo enhancement of adipogenesis by Italian ryegrass (Lolium multiflorum) in 3T3-L1 cells and mice.
PubMed:Acquisition of pig intramuscular preadipocytes through dedifferentiation of mature adipocytes and establishment of optimal induction conditions.
PubMed:The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
PubMed:Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide.
PubMed:Expression profiles of key transcription factors involved in lipid metabolism in Beijing-You chickens.
PubMed:Exercise training does not increase muscle FNDC5 protein or mRNA expression in pigs.
PubMed:Wnt/β-catenin signaling and adipogenic genes are associated with intramuscular fat content in the longissimus dorsi muscle of Korean cattle.
PubMed:The effect of myostatin silencing by lentiviral-mediated RNA interference on goat fetal fibroblasts.
PubMed:Salinomycin, a polyether ionophoric antibiotic, inhibits adipogenesis.
PubMed:Zfp423 promotes adipogenic differentiation of bovine stromal vascular cells.
PubMed:Ruggedness testing and validation of a practical analytical method for >100 veterinary drug residues in bovine muscle by ultrahigh performance liquid chromatography-tandem mass spectrometry.
PubMed:The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:Growth Performance and Meat Quality of Broiler Chickens Supplemented with Bacillus licheniformis in Drinking Water.
PubMed:Occurrence and role of umami molecules in foods.
PubMed:Reducing sodium levels in frankfurters using a natural flavor enhancer.
PubMed:Molecular characterization of the porcine MTPAP gene associated with meat quality traits: chromosome localization, expression distribution, and transcriptional regulation.
PubMed:Pilot study on which foods should be avoided by patients with psoriasis.
PubMed:Effects of the roughage/concentrate ratio on the expression of angiogenic growth factors in adipose tissue of fattening Wagyu steers.
PubMed:Dietary n-3 PUFA affect lipid metabolism and tissue function-related genes in bovine muscle.
PubMed:A novel SNP of the C/EBPα gene associated with superior meat quality in indigenous Chinese cattle.
PubMed:Influence of different feeding systems on the growth performance and muscle development of Japanese Black steers.
PubMed:Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells.
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:Predictive markers in calpastatin for tenderness in commercial pig populations.
PubMed:Effect of genetic variation of CEBPA gene on body measurement and carcass traits of Qinchuan cattle.
PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
PubMed:Polymorphism of chicken myocyte-specific enhancer-binding factor 2A gene and its association with chicken carcass traits.
PubMed:17alpha- and 17beta-boldenone 17-glucuronides: synthesis and complete characterization by 1H and 13C NMR.
PubMed:Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth.
PubMed:Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women.
PubMed:L-alpha-glycerophosphocholine contributes to meat's enhancement of nonheme iron absorption.
PubMed:Stearoyl-CoA desaturase mRNA expression during bovine adipocyte differentiation in primary culture derived from Japanese Black and Holstein cattle.
PubMed:Nonheme iron absorption in young women is not influenced by purified sulfated and unsulfated glycosaminoglycans.
PubMed:Validation of a new planar chromatographic method for quantification of the heterocyclic aromatic amines most frequently found in meat.
PubMed:Role of fatty acids in adipocyte growth and development.
PubMed:Messenger RNA levels and transcription rates of hepatic lipogenesis genes in genetically lean and fat chickens.
PubMed:Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments.
PubMed:Feeding intensity and dietary protein level affect adipocyte cellularity and lipogenic capacity of muscle homogenates in growing pigs, without modification of the expression of sterol regulatory element binding protein.
PubMed:Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.
PubMed:Genomic structure and promoter analysis of the bovine leptin gene.
PubMed:Biology of leptin in the pig.
PubMed:Bacteriological quality of raw oysters in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption.
PubMed:Avian endogenous retrovirus EAV-HP shares regions of identity with avian leukosis virus subgroup J and the avian retrotransposon ART-CH.
PubMed:Effects of creatine supplementation on exercise performance.
PubMed:The influence of meat on nonheme iron absorption in infants.
PubMed:Reduction of stress-induced changes in meat quality with thermolysed brewer's yeast of high nucleotide content in pigs.
PubMed:Lymphoma induction by heterocyclic amines in E mu-pim-1 transgenic mice.
PubMed:Short-term carcinogenicity testing of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) in E(mu)-pim-1 transgenic mice.
PubMed:HPRS-103 (exogenous avian leukosis virus, subgroup J) has an env gene related to those of endogenous elements EAV-0 and E51 and an E element found previously only in sarcoma viruses.
PubMed:Silencer and enhancer elements located at the 3'-side of the chicken and duck alpha-globin-encoding gene domains.
PubMed:Gastric acid production, iron status and dietary phytate alter enhancement by meat of iron absorption in rats.
PubMed:Enhanced supercritical fluid carbon dioxide extraction of pesticides from foods using pelletized diatomaceous earth.
PubMed:Interaction of vitamin C and iron.
 
Notes:
None found
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