bacon flavor

General Material Information

Trivial Name	bacon flavor
Synonyms	cooked bacon flavor hickory smoke bacon flavor ranch bacon flavor spicy bacon flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found

Publications by PubMed
Effects of Retail Style or Food Service Style Packaging Type and Storage Time on Sensory Characteristics of Bacon Manufactured from Commercially Sourced Pork Bellies.
Acceleration of the loss of the first-phase insulin response during the progression to type 1 diabetes in diabetes prevention trial-type 1 participants.
Effects of enhanced bolus flavors on oropharyngeal swallow in patients treated for head and neck cancer.
Cellular responses to the metal-binding properties of metformin.
Blunted accumbal dopamine response to cocaine following chronic social stress in female rats: exploring a link between depression and drug abuse.
The different satiating capacity of CHO and fats can be mediated by different effects on leptin and ghrelin systems.
Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality.
Differences in response to food stimuli in a rat model of obesity: in-vivo assessment of brain glucose metabolism.
Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.
Stationary phase gene expression of Mycobacterium tuberculosis following a progressive nutrient depletion: a model for persistent organisms?
Determination of esterolytic and lipolytic activities of lactic acid bacteria.
"Justification of effort" in rats: effects of physical and discriminative effort on reward value.
Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucose.
Elevated glucagon-like peptide-1-(7-36)-amide, but not glucose, associated with hyperinsulinemic compensation for fat feeding.
Physicochemical stability of two types of intravenous lipid emulsion as total nutrient admixtures.
Ascorbate-stimulated lipid peroxidation in human brain is dependent on iron but not on hydroxyl radical.
Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed.
Soy protein products: processing and use.
Effect of race on perception of fat alone and in combination with sugar.
Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils.
Investigations on N-nitrosopyrrolidine in dry-cured bacon.
Hemin increases aerobic capacity of cultured regenerating skeletal myotubes.
Hepatic steatosis in rats fed diets with varying concentrations of sucrose.
Acute renal failure associated with mannitol intoxication. Report of a case.
Nitrosamines in bacon: a case study of balancing risks.
Coats from Myxococcus xanthus: characterization and synthesis during myxospore differentiation.
Nitrosation of phenols in smoked bacon.
Co-operative action by endo- and exo-beta-(1 leads to 3)-glucanases from parasitic fungi in the degradation of cell-wall glucans of Sclerotinia sclerotiorum (Lib.) de Bary.
Phospholipid metabolism and membrane synthesis during sporulation in Bacillus megaterium.
Effects of the self-inhibitor of Dictyostelium discoideum on spore metabolism.
The occurrence of alpha(1-3)glucan in Cryptococcus, Schizosaccharomyces and Polyporus species, and its hydrolysis by a Streptomyces culture filtrate lysing cell walls of Cryptococcus.
Effect of insulin on carbon dioxide production in adipose tissue from immature rats.
THE DEVELOPMENT OF INVERTASE ACTIVITY IN SLICES OF THE ROOT OF BETA VULGARIS L. WASHED UNDER ASEPTIC CONDITIONS.
The oligofructosides.
Sucrose formation by Taka-diastase; action of the enzyme of methyl beta-fructofuranoside and raffinose.
A nitrogenous derivative of lactose from lactating rat mammary gland.
Oligosaccharides formed from sucrose by fructose-transferring enzymes of higher plants.
The use of paper chromatography for in vitro studies of lactose metabolism in mammary-gland preparations.
The occurrence of isomaltose among the products of heating glucose in dilute mineral acid.
A nitrogenous derivative of lactose from lactating rat mammary gland.
The oligosaccharides produced by the action of yeast invertase preparations on sucrose.
The action of mould enzymes on sucrose.
The action of invertase preparations. II.
Transfructosidation by a yeast invertase preparation.
Sucrose breakdown by enzyme preparations from moulds.
Evidence for transfructosidation in the Jerusalem artichoke.
The identification of fructose as a constituent of the foetal blood of the sheep.
Publications by Info
Willow Creek Farm \| Slow Pig

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Suppliers

Abelei Flavors	Conmax Flavors
Flavor Dynamics	Flavor Producers
Fleurchem	Mission flavors & fragrances
Omega Ingredients	Flavor Dynamics, Inc.
Fleurchem, Inc.

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Meaty
bacon, meaty, smoky, fatty, greasy
General comment	Bacon

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Bacon

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

Safety references

None found