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Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | brown clear liquid (est) |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.22500 to 1.24000 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 10.205 to 10.330
|
| Refractive Index: | 1.45000 to 1.46500 @ 20.00 °C.
|
| Soluble in: |
| | alcohol |
Organoleptic Properties:
| Flavor Type: meaty |
| beefy meaty beef juice |
| Taste Description: beefy |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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 beef flavor usage levels up to: | | | not for fragrance use.
|
| |
Safety References:
References:
Other Information:
| Export Tariff Code: | 3302.10.0000 |
| Wikipedia: | View |
Potential Blenders and core components note
| For Odor |
| alliaceous |
dimethyl trisulfide
FL/FR |
| burnt |
rum ether
FL/FR |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
| coffee |
coffee difuran
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| meaty |
meaty dithiane
FL/FR |
4- methyl nonanoic acid
FL/FR |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- methyl pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
ethyl 3-mercaptopropionate
FL/FR |
fish thiol
FL/FR |
2- mercaptopropionic acid
FL/FR |
4- methyl 4-mercaptopentan-2-one 1% solution
FL/FR |
1- phenethyl mercaptan
FL/FR |
| tobacco |
methyl benzoxole
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
gamma- aminobutyric acid
FL |
amyl mercaptan
FL |
benzyl methyl sulfide
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 |
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-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/FR |
1,3- propane dithiol
FL |
iso propyl disulfide
FL |
thiazole
FL |
3- thienyl mercaptan
FL |
|
N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL |
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL |
2,4- dimethyl-3-oxazoline
FL |
4- mercapto-2-pentanone 1% in acetoin
FL |
2- methyl-1-methyl thio-2-butene
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
1-(2- thienyl) butanone
FL |
| alliaceous |
| alliaceous |
1,3- butane dithiol
FL |
dimethyl trisulfide
FL/FR |
3- tetrahydrothiophenone
FL |
| beefy |
beef juice flavor
FL |
| burnt |
bacon dithiazine
FL |
1,6- hexane dithiol
FL |
rum ether
FL/FR |
| chemical |
2,5- dimethyl furan
FL |
| cocoa |
butyraldehyde
FL |
| coffee |
coffee difuran
FL/FR |
2,4- dimethyl thiazole
FL |
| earthy |
difurfuryl sulfide
FL |
1,8- octane dithiol
FL |
| eggy |
iso propyl mercaptan
FL |
| fatty |
(E,E)-2,4- decadienal
FL |
4- methyl nonanoic acid
FL/FR |
2- pentyl thiophene
FL |
| green |
4- penten-1-yl acetate
FL |
| herbal |
massoia bark oil
FL |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
beef broth flavor
FL |
roast beef flavor
FL |
juicy beef flavor
FL |
BBQ beef flavor
FL |
beef flavor base
FL |
benzothiazole
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL |
4- furfuryl thio-2-pentanone
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 |
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 |
propyl 2-mercaptopropionate
FL |
propyl 2-methyl-3-furyl disulfide
FL |
pyrazinyl ethane thiol
FL |
2- pyridinyl methane thiol
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
| nutty |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
methyl benzoxole
FL/FR |
2- methyl pyrazine
FL/FR |
nutty thiazole
FL |
| onion |
furfuryl isopropyl sulfide
FL |
methionol
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
hexyl mercaptan
FL |
| 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 |
| sulfurous |
2,3- butane dithiol
FL |
S- ethyl thioacetate
FL |
fish thiol
FL/FR |
methyl 2-methyl-3-furyl disulfide
FL |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
roasted butanol
FL |
2,4,6- trithiaheptane 10% in triacetin
FL |
| vegetable |
tyramine
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | beef flavor | | | beef flavor #0404 | | organic YE | beef flavor #3400 | | | beef flavor WONF #0454 | | | beef type flavor | | | beef type flavor #0850 | | | springarom BF 7004 / 30 - PW | | | vegamine 128-D | | | vegamine 184-D | | | vegamine 186-D | | | vegamine 200-D | | | vegamine 28-D | | | vegamine 8-D |
Articles:
| Info:Pinn-Oak Ridge Lamb Farm |
| PubMed:Eating quality of beef from free-range and confined Podolian young bulls. |
| J-Stage:Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule |
| PubMed:Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces. |
| PubMed:The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle. |
| PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. |
| PubMed:Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. |
| PubMed:Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices. |
| PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate. |
| PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. |
| PubMed:Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability. |
| PubMed:Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle. |
| PubMed:Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. |
| PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. |
| 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:Omega-3 fatty acids affected human perception of ground beef negatively. |
| PubMed:Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle. |
| PubMed:Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. |
| 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:Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. |
| PubMed:Identification and utilization of genes associated with beef qualities. |
| PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. |
| PubMed:A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles. |
| PubMed:Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds. |
| PubMed:Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality. |
| PubMed:Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle. |
| PubMed:Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor. |
| PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. |
| PubMed:The influence of cooking rate and holding time on beef chuck and round flavor. |
| PubMed:Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging. |
| PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. |
| 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:Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type. |
| PubMed:Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability. |
| PubMed:Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. |
| PubMed:Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet. |
| PubMed:Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. |
| PubMed:Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. |
| PubMed:Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. |
| PubMed:Meat quality responses to feeding distiller's grains to finishing Holstein steers. |
| PubMed:Enhancing palatability traits in beef chuck muscles. |
| PubMed:Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. |
| PubMed:Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. |
| PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes. |
| PubMed:Consumer acceptance of calcium chloride-marinated top loin steaks. |
| PubMed:Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. |
| PubMed:Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product. |
| PubMed:Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits. |
| PubMed:Effects of growth implants on consumer perceptions of meat tenderness in beef steers. |
| PubMed:Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits. |
| PubMed:Assessment of palatability attributes of the major beef muscles. |
| PubMed:Effects of calcium salts on beef longissimus quality. |
| PubMed:Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. |
| PubMed:Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. |
| PubMed:The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris. |
| PubMed:Consumer thresholds for establishing the value of beef tenderness. |
| PubMed:Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers. |
| PubMed:Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. |
| PubMed:Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability. |
| PubMed:Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. |
| PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. |
| PubMed:Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. |
| PubMed:Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. |
| PubMed:Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled. |
| PubMed:Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe. |
| PubMed:Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. |
| PubMed:Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles. |
| PubMed:Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. |
| PubMed:The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. |
| PubMed:Low-fat meat products-technological problems with processing. |
| PubMed:Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. |
| PubMed:Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels. |
| PubMed:The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males. |
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