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

juicy beef flavor

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Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: meaty
beefy beef juice meaty beefy roasted beefy
Taste Description: juicy beef
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Carmelized Beef Type Flavor
Nat, Powder
Flavor: Taste and aroma of carmelized beef
Savoury Systems International
Natural Juicy Beef Flavor #0446
Flavor: meaty, roasted, cooked beef
This product delivers a meaty, roasted flavor that adds a cooked beef taste to food products. More acidic than #0404. Also contains Soy Sauce.
Juicy Beef Flavor
Flavor: juicy beef
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
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:
flavored products of all types
Recommendation for juicy beef flavor usage levels up to:
 not for fragrance use.
Safety References:
None found
None found
Other Information:
Potential Blenders and core components note
For Odor
For Flavor
beef jerky flavor
beef juice flavor
beef broth flavor
beef flavor
beef flavor
beef flavor
beef flavor base
mercapto-3-methyl butanol
methyl-3-tetrahydrofuran thiol
Potential Uses:
None Found
Occurrence (nature, food, other):note
 can be natural
natural juicy beef flavor #0446
carmelized beef type flavor


PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
PubMed:Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
PubMed:Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.
PubMed:Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
PubMed:Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.
PubMed:Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
PubMed:Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
PubMed:Assessment of palatability attributes of the major beef muscles.
PubMed:Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks.
PubMed:Influence of two dietary fats on the composition of emu oil and meat.
PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
PubMed:Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.
PubMed:Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
PubMed:Roasting and braising beef roasts in microwave ovens.
PubMed:Consumer acceptability of ground venison.
None found
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