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roasted meat flavor

General Material Information

Trivial Name roasted meat flavor

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Literature & References

None found
Publications by PubMed
Analysis of the factors creating consumer attributes of roasted beef steaks.
The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.
Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
Sensory characteristics and consumer preference for chicken meat in Guinea.
Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
Enhancing palatability traits in beef chuck muscles.
Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls.
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.
Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
Volatiles from roasted byproducts of the poultry-processing industry.
Quality enhancement of chicken baked without skin using honey marinades.
Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?
Palatability of sous vide processed chicken breast.
Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
Storage and microwave reheating effects on lipid oxidation of roast beef.
[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)].
[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].

Other Information

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Meaty
meaty, roasted
General comment Meaty roasted

Safety Information

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 roasted meat flavor usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

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)
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