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smoke flavor

General Material Information

Trivial Name smoke flavor
FDA UNII Search
FDA Mainterm 977102-14-9 ; CHAR SMOKE FLAVOR
Synonyms
  • apple wood smoke flavor
  • apple smoke flavor
  • char smoke flavor
  • hickory smoke flavor
  • oak smoke flavor
  • pecan wood smoke flavor
  • tasteless smoke flavor
  • wood smoke flavor
  • hickory smoke flavor base #2016
  • smoke flavor natural
  • smoke, artificial # 051687 TP0551 powder
  • tradismoke

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

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Literature & References

Pubchem (sid):135281818
Publications by Google Patents
Smoke flavor and aroma imparting binder for food products, etc.
Publications by PubMed
Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
Functionality of liquid smoke as an all-natural antimicrobial in food preservation.
Screening of commercial and pecan shell-extracted liquid smoke agents as natural antimicrobials against foodborne pathogens.
Urinary levoglucosan levels in Austrian communities differing in agrarian quota.
Woodsmoke marker levoglucosan: kinetics in a self-experiment.
Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality.
Gene expression profile analysis of tobacco leaf trichomes.
Lessons learned from a woodstove changeout on the Nez Perce Reservation.
Urinary levoglucosan as a biomarker of wood smoke: results of human exposure studies.
Intake fraction of urban wood smoke.
Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters.
GC-MS determination of levoglucosan in atmospheric particulate matter collected over different filter materials.
Assessing urinary levoglucosan and methoxyphenols as biomarkers for use in woodsmoke exposure studies.
Levoglucosan and other cellulose markers in pyrolysates of Miocene lignites: geochemical and environmental implications.
Biological monitoring of smoke exposure among wildland firefighters: a pilot study comparing urinary methoxyphenols with personal exposures to carbon monoxide, particular matter, and levoglucosan.
Changes in lung function and airway inflammation among asthmatic children residing in a woodsmoke-impacted urban area.
Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats.
Infiltration of forest fire and residential wood smoke: an evaluation of air cleaner effectiveness.
Higher nicotine and carbon monoxide levels in menthol cigarette smokers with and without schizophrenia.
Urinary methoxyphenol biomarkers and woodsmoke exposure: comparisons in rural Guatemala with personal CO and kitchen CO, levoglucosan, and PM2.5.
A spatial model of urban winter woodsmoke concentrations.
Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products.
Is levoglucosan a suitable quantitative tracer for wood burning? Comparison with receptor modeling on trace elements in Lycksele, Sweden.
Wood smoke contribution to winter aerosol in Fresno, CA.
Particle size distributions of organic aerosol constituents during the 2002 Yosemite Aerosol Characterization Study.
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
Determination of levoglucosan from smoke samples using microchip capillary electrophoresis with pulsed amperometric detection.
Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.
Determination of high molecular mass polycyclic aromatic hydrocarbons in a typical Italian smoked cheese by HPLC-FL.
The effect of application of cold natural smoke on the ripening of Cheddar cheese.
Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
Comparison of the cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate.
Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods.
Nicotine and addiction. The Brown and Williamson documents.
Effects of hickory smoke condensate on gastric carcinogenesis in Wistar rats after treatment with N-methyl-N'-nitro-N-nitrosoguanidine and sodium chloride.
Clinical evaluation of a citric acid inhaler for smoking cessation.
Role of gastric glutathione in smoke flavouring-induced gastric injury in rats.
Development of a citric acid aerosol as a smoking cessation aid.
Absence of genotoxic activity of refined smoke flavor (RSF) in two bacterial short-term tests.
Commercial hickory-smoke flavouring is a human lymphoblast mutagen but does not induce lung adenomas in newborn mice.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
FDA Color Additive Status ListView
Wikipedia:View
Wikipedia2:View2

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Odor Type: Smoky
Flavor Type: Smoky
smoky, burnt
General comment Smoke

Potential Uses

Applications
Flavoring purposes Smoke

Safety Information

Safety information

Preferred SDS: View
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 smoke flavor usage levels up to:
not for fragrance use.

Safety references

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

Risk assessment of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on the Smoke Flavouring Primary Product – FF-B
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Guidance on submission of a dossier on a Smoke Flavouring Primary Product for evaluation by EFSA
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Safety of smoke flavour Primary Product Smoke Concentrate 809045 [1]
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Safety of smoke flavour Primary Product Zesti Smoke Code 10[1]
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Safety of smoke flavour Primary Product Unismoke[1]
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Safety of smoke flavour Primary Product - Scansmoke PB 1110[1]
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Safety of smoke flavour Primary Product – SmokEz C-10
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Safety of smoke flavour Primary Product – SmokEz Enviro 231
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Safety of smoke flavour primary product - Scansmoke SEF7525
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Statement on the Safety Evaluation of Smoke Flavourings Primary Products: Interpretation of the Margin of Safety
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Safety of smoke flavour Primary Product - Fumokomp1
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Scientific Opinion on safety of smoke flavour Primary Product – TRADISMOKE™ A MAX
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Scientific Opinion on the safety of smoke flavour Primary Product Scansmoke R909
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Scientific Opinion on Safety of smoke flavour - Primary Product – AM 01
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Scientific opinion on the safety of smoke flavour Primary Product Fumokomp - 2011 Update
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Scientific Opinion on the Safety of smoke flavour Primary Product Zesti Smoke Code 10 - 2011 Update
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Scientific opinion on the safety of smoke flavouring Primary Product AM 01 – 2012 Update
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Scientific opinion on the safety of smoke flavouring Primary Product SmokEz C-10 - 2012 Update
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Scientific opinion on the safety of smoke flavouring Primary Product SmokEz Enviro 23 - 2012 Update
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Food contact materials, flavouring substances and smoke flavourings
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Scientific Guidance for the preparation of applications on smoke flavouring primary products
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Administrative guidance for the preparation of applications on smoke flavouring primary products
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EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977102149