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shrimp flavor

Shrimp flavor is a balanced seafood taste derived from shrimp meat and shells, used to enhance products like soups, snacks, and ready meals.

General Material Description

Shrimp flavor is a complex food flavoring typically derived from both the meat and shells of shrimp, imparting a characteristic seafood aroma and taste. This compound is recognized under various synonyms such as prawn flavor and shrimp flavor WONF (With Other Natural Flavors), reflecting its application flexibility. Its organoleptic profile delivers a balanced shelly and marine note, enhancing dishes where authentic seafood flavor is desired. The molecular composition aligns with natural extracts catalogued in authoritative chemical databases such as PubChem. It is obtained through extraction or synthesis processes from crustacean sources, commonly used in food formulation to add depth to soups, stocks, snacks, and ready meals.

Occurrence, Applicability & Potential Uses

Shrimp flavor originates from marine crustaceans, predominantly shrimp, and represents the sensory components found in their meat and shells. In culinary and food industrial contexts, it enhances the seafood notes of various flavored products including snacks, noodles, soups, and ready-to-eat meals. Usage respects guidelines such as those from FEMA (US), which do not prescribe classification as hazardous under current regulatory frameworks. Its presence supports authentic taste replication without directly involving fresh shellfish, enabling broader shelf-life and manufacturability.

Physico-Chemical Properties Summary

Shrimp flavor embodies a complex mixture of volatile and non-volatile compounds that together create its characteristic seafood aroma and taste. The balanced ratio between the meat-derived and shell-derived components contributes to its typical shelly profile relevant in formulation. This balance influences both solubility and stability in aqueous and lipid food systems, aiding its versatility in various product matrices. While exact chemical constituents vary depending on production, the profile tends toward compounds that provide a savory, marine sensory character compatible with numerous culinary applications.

FAQ

What is shrimp flavor and how is it characterized?
Shrimp flavor is a food flavoring derived from the meat and shells of shrimp, offering a balanced seafood aroma and taste. It typically contains components that mimic the natural shelly and marine characteristics of shrimp, making it suitable for enhancing various food products. Synonyms include prawn flavor and shrimp flavor WONF, reflecting similar sensory profiles with slight compositional variations.
Where is shrimp flavor commonly used and how is it sourced?
Shrimp flavor is used predominantly in flavored food products such as soups, stocks, snacks, noodles, and ready meals to impart authentic seafood notes. Sourcing involves extraction or formulation from shrimp meat and shells, allowing for stable incorporation into diverse product types. Regulatory classifications like those from FEMA (US) indicate its general safety when used according to guidelines, excluding application in fragrances.
Are there any safety considerations or regulations associated with shrimp flavor?
Current classifications under standards such as OSHA HCS (US) and FEMA (US) show no hazard or precautionary statements required for shrimp flavor in food applications. Usage recommendations specify its use in flavored products only and do not extend to fragrance applications. No specific toxicological data or hazard identifications have been determined, supporting its acceptance in food formulations under controlled conditions.

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

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Literature & References

None found
Publications by PubMed
Bacterial Community Dynamics of Salted and Fermented Shrimp based on Denaturing Gradient Gel Electrophoresis.
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.
Characterization of a novel hemolytic activity of human IgG fractions arising from diversity in protein and oligosaccharide components.
Development of shelf-stable, ready-to-eat (RTE) shrimps ( Litopenaeus vannamei ) using water activity lowering agent by response surface methodology.
Microbial and chemical properties of Cambodian traditional fermented fish products.
A novel EPS-producing strain of Bacillus licheniformis isolated from a shallow vent off Panarea Island (Italy).
Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.
Presence, fate and effects of the intense sweetener sucralose in the aquatic environment.
Chitin extraction from shrimp shell waste using Bacillus bacteria.
K⁺-dependent ³H-D-glucose transport by hepatopancreatic brush border membrane vesicles of a marine shrimp.
Experimental evidence of metabolic disturbance in the white shrimp Penaeus vannamei induced by the Infectious Hypodermal and Hematopoietic Necrosis Virus (IHHNV).
Effects of different calcium, magnesium, and zinc concentrations supplemented on hepatopancreatic cell proliferation of kuruma prawn, Penaeus japonicus.
Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.
Cation-dependent nutrient transport in shrimp digestive tract.
White spot syndrome virus induces metabolic changes resembling the warburg effect in shrimp hemocytes in the early stage of infection.
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.
Effects of the artificial sweetener sucralose on Daphnia magna and Americamysis bahia survival, growth and reproduction.
[Free amino acids and reducing sugars in the freshwater shrimp Gammarus lacustris (Crustacea, Amphipoda) at the initial stage of preparation to winter season].
Serogroup distribution and virulence characteristics of sorbitol-negative Escherichia coli from food and cattle stool.
Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
Long-term ammonia toxicity to the pink-shrimp Farfantepenaeus paulensis.
A diurnally regulated dehydrin from Avicennia marina that shows nucleo-cytoplasmic localization and is phosphorylated by Casein kinase II in vitro.
Na,K-ATPase activity and epithelial interfaces in gills of the freshwater shrimp Macrobrachium amazonicum (Decapoda, Palaemonidae).
Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC).
A novel C-type lectin from the shrimp Litopenaeus vannamei possesses anti-white spot syndrome virus activity.
Cinnamaldehyde and cinnamaldehyde derivatives reduce virulence in Vibrio spp. by decreasing the DNA-binding activity of the quorum sensing response regulator LuxR.
Utilization of soybeans and their components through the development of textured soy protein foods.
Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. nov. SK006 isolated from an Asian traditional fermented shrimp paste.
Survival case of Vibrio vulnificus infection with multiple endocrine neoplasia type I.
Effect of insulin/IGF-I like peptides on glucose metabolism in the white shrimp Penaeus vannamei.
Studies on the volatile compounds of roasted spotted shrimp.
Swimming ability and physiological response to swimming fatigue in whiteleg shrimp, Litopenaeus vannamei.
Recovery of carotenoids from ensilaged shrimp waste.
Lactic acid production from sugar-cane juice by a newly isolated Lactobacillus sp.
Mitochondrial permeability transition in the crustacean Artemia franciscana: absence of a calcium-regulated pore in the face of profound calcium storage.
Factorial effects of salinity, dietary carbohydrate and moult cycle on digestive carbohydrases and hexokinases in Litopenaeus vannamei (Boone, 1931).
Effects of the parasite Probopyrus ringueleti (Isopoda) on glucose, glycogen and lipid concentration in starved Palaemonetes argentinus (Decapoda).
Novel fibrinolytic enzyme in fermented shrimp paste, a traditional asian fermented seasoning.
Seasonal distribution of bromophenols in selected Hong Kong seafood.
1,3-beta-D glucan binding protein (BGBP) from the white shrimp, Penaeus vannamei, is also a heparin binding protein.
Evaluation of N-acetylchitooligosaccharides as the main carbon sources for the growth of intestinal bacteria.
A hyperglycemic peptide hormone from the Caribbean shrimp Penaeus (litopenaeus) schmitti.
Distribution of bromophenols in species of marine polychaetes and bryozoans from eastern Australia and the role of such animals in the flavor of edible ocean fish and prawns (shrimp).
Purification and characterization of an isoform of crustacean hyperglycemic hormone from the eyestalk of Macrobrachium rosenbergii.
Antibacterial activity of shrimp chitosan against Escherichia coli.
Effects of gamma irradiation on the flavor composition of food commodities.
[Microbial silage production from eviscerated fish].
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
Mycoflora and natural occurrence of mycotoxins in tobacco from cigarettes in Egypt.
[Etiology of hypersensitivity reactions following Chinese or Indonesian meals].
[Fish silage prepared from fish species of shrimp by-catch. II. Biological test in broilers].
[Preparation of microbial silage from fish of underutilized species].

Other Information

Wikipedia:View

General Material Information

Trivial Name shrimp flavor
Short Description prawn flavor
Synonyms
  • prawn flavor
  • shrimp flavor WONF
  • shrimp flavor WONF #9650
  • shrimp powder #9600

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Seafood
shrimp, seafood, shellfish, fishy
General comment Made from a balanced ratio of meat and shells, providing a typical shelly profile. Suitable for ready meals, soups, stocks, snacks, noodles shrimp

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

Safety references

None found