chicken flavor

Chicken flavor is a flavoring agent characterized by its distinctive meaty and savory notes reminiscent of cooked poultry. It is known under multiple synonyms that reflect various preparation methods or product codes, including 'chicken - maillard reaction' and 'natural chicken flavor WONF'. This compound generally appears as a powder or liquid formulation and is extensively used to impart authentic chicken taste in diverse food products ranging from snacks to ready meals. It can be derived from natural sources or produced through controlled chemical reactions such as the Maillard process, contributing to its complex aroma profile. For further chemical information, see the PubChem entry. The flavor is predominantly utilized in culinary and food manufacturing contexts to enhance or recreate the sensory experience of chicken meat.

Chicken flavor occurs either naturally in cooked poultry or is synthesized through processes like the Maillard reaction, which develops characteristic meaty and roasted notes. This flavor serves primarily to replicate or amplify chicken taste in various flavored products, including seasonings, snacks, soups, and sauces. It finds extensive use in food formulation where authentic chicken taste is desired without the use of actual meat. Regulatory frameworks such as the FEMA (US) guidelines oversee the use of chicken flavors in food to ensure compliance with safety and quality standards. The compound’s applications span from industrial food processing to home cooking enhancements.

The physical and chemical properties of chicken flavor influence its incorporation into food systems. Typically, it is available as a powder or concentrated liquid, facilitating ease of blending. Its composition reflects a complex mixture of volatile compounds generated by thermal and enzymatic reactions, including Maillard reaction products, which provide the characteristic meaty scent. Stability during processing and storage depends on formulation parameters such as pH, temperature, and presence of other ingredients. The flavor is water-soluble to an extent, allowing for distribution in aqueous and semi-solid food matrices. Understanding these properties aids in optimizing flavor delivery and consumer perception.

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Export Tariff Code:	3302.10.0000
Wikipedia:	View

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 chicken flavor usage levels up to:
	not for fragrance use.

Safety references

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