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meat flavors

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Flavor Demo Formulas
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
Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: meaty
meaty beefy pork
Taste Description: meaty
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Flavor: characteristc
Our Meatshure® product line offers processed meat producers a dramatic edge in production efficiencies and in product quality. By encapsulating acidulants, for example, Meatshure has produced an amazing 30% to 40% gain in sausage production efficiency. Encapsulation now allows the acidulants to be time released, achieving the same effects in a short period of time that previously required a lengthy fermentation process.
Bio Springer
Pronal™ yeast extracts
Flavor: characteristic
Our Pronal™ base-notes line, with brewer’s and subtle savoury profiles, is ideal for providing bouillon, meaty, and mushroom notes to many food recipes. Naturally rich in amino acids, these brewer’s yeast extracts are excellent bases for meat, as well as dairy-based sauces.
Bio Springer
Springarom® specific savoury flavour bases
Flavor: characteristic
Springarom® is a line of unique flavour bases derived from yeast extracts. They provide more specific flavour notes, such as chicken, beef juice, beef extract, meat gravy, roasted meat, grilled meat, smoked meat and cheese…, in a wide range of applications, including animal-free formulations suitable for vegetarian foods.
Bio Springer
Springer® 4000 yeast extracts
Flavor: characteristic
The Springer® 4000 yeast extracts provide Kokumi taste, or mouthfullness, thanks to the naturally occurring sulfur amino acids and peptides they contain. They provide intense poultry stock flavour and enhance meat and cheese flavours. These glutathione-rich extracts work well on their own or in synergy with one of our Springer® yeast extracts.
Brand Aromatics
Meat Flavors Organic
Brand Aromatics
Meat Flavors
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Meat Type Flavor
Nat, Liq.O/S
Flavor: Pot Roast Type
Flavor Dynamics
Meat Type Flavor
Nat, Liq.O/S
Flavor: Reminiscent of chopped sirloin
Flavor Dynamics
Meat Type Flavor
Nat, Liquid
Flavor: Oil Soluble with savory, meaty characteristic of cooked beef
Golden Frog Trading Manufacturing
Boiled Meat Flavor
Golden Frog Trading Manufacturing
Stewed Meat Flavor
H. B. Taylor
Meat, Yeast Enhancing Flavors
Flavor: meaty
Meat Flavorings designed to reproduce the high-impact taste of specialized cooking processes. Our broadest range of flavor options, Optima provides the optimum flavor impact and economy when label flexibility exists. Robust Optima’s ability to use meat, Vegamine and other ingredients allows us to create unbeatable meat flavor enhancers that add value to your product development.
Flavor: meaty
A great vegetarian meat flavor solution for meatless applications, along with many Kosher and Halal applications. These non-meat based flavors are designed to replicate the taste of beef, poultry, pork and other meats while remaining vegetarian!
Flavor: meaty
Clean Label Flavors offers you the ability to meet consumers’ increasing demand for simplified food labels while providing the highest fidelity in meat flavors. When your products require excellent taste with the full flavor of beef, poultry, pork or other meat types with no MSG, HVP, or I+G, Robust Ultima: Flavors for Clean Label Foods is your answer.
Flavor: meaty
Our newest meat flavor line designed specifically for customers demanding clean labeled foods. INNOVA Ultra-Clean delivers the flavor characteristics inspired from classic culinary cooking techniques using only clean label ingredients: no artificial flavors; no preservatives, no MSG, no HVP, no I+G, no AYE, no starches or other carriers.
Vegamine 1-D
Flavor: White Meat, Seafood
Vegamine 65-D
Savory, Meaty Well-Rounded
Flavor: White Meat, Seafood
Vegamine 84-D
Savory, Meaty Full-Bodied
Flavor: Red Meat
Meat, poultry and seafood Solutions
Nactis Flavours
Meat Flavours
Meat processing
P.A. Aromatics Flavours
Meat Flavours
Flavor: characteristic
We produce flavours for a wide range of products: sauces, broth, soups, stuffed pasta, meat products, ready meals, snacks etc.
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 meat flavors usage levels up to:
 not for fragrance use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goats
View page or View pdf

Scientific Opinion on the public health hazards to be covered by inspection of meat (solipeds)
View page or View pdf

Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game
View page or View pdf

Modelling the impact of a change in Meat Inspection sensitivity on the surveillance of bovine tuberculosis (bTB) at the country level
View page or View pdf

Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of domestic sheep and goats
View page or View pdf

Scientific Opinion on monitoring procedures at slaughterhouses for bovines
View page or View pdf

Outcome of a public consultation on the Draft Guidance on the assessment criteria for studies evaluating the effectiveness of stunning interventions regarding animal protection at the time of killing
View page or View pdf

Guidance on the assessment criteria for studies evaluating the effectiveness of stunning interventions regarding animal protection at the time of killing
View page or View pdf

Request for clarification on the Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat (Part 1 and Part 2)
View page or View pdf

None found
Other Information:
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 can be natural
 meat flavor systems
 meat flavors organic
 meat processing
 meat systems and flavors
 meat type flavor
 meat, yeast enhancing flavors
 robust optima
 robust replica
 robust ultima
 vegamine 1-D
 vegamine 65-D
 vegamine 84-D


Info:Mary Rice
Google Patents:Meat flavor composition containing succinic acid
PubMed:Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle.
J-Stage:Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
PubMed:An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
PubMed:Estimation of the genetic parameters of semen quality in Beijing-You chickens.
PubMed:Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
PubMed:Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
PubMed:Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
PubMed:Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
PubMed:Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.
PubMed:The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
PubMed:Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
PubMed:Fetal muscle development, mesenchymal multipotent cell differentiation, and associated signaling pathways.
PubMed:Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle.
PubMed:Effect of xylose on sheepmeat flavors in casserole-style cooking.
PubMed:Irradiation effects on meat flavor: A review.
PubMed:Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.
PubMed:A fresh look at meat flavor.
PubMed:Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
PubMed:Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
PubMed:Meat flavor: contribution of proteins and peptides to the flavor of beef.
PubMed:Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.
PubMed:Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.
PubMed:Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.
PubMed:Effects of feeds on flavor of red meat: a review.
PubMed:A sensory perspective of effect of feeds on flavor in meats: poultry meats.
PubMed:Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
PubMed:Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet.
PubMed:Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.
PubMed:[Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
PubMed:Chicken flavor; the source of the meat flavor component.
PubMed:Effect of Benzene Hexachloride on the Flavor of Poultry Meat.
None found
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