sausage flavor

General Material Information

Trivial Name

sausage flavor

Synonyms

american breakfast sausage extract blend
bologna sausage extract blend
bratwurst sausage extract blend
chorizo sausage extract blend
cumberland sausage extract blend
frankfurter sausage extract blend
lincolnshire sausage extract blend
mortadella sausage extract blend
pepperoni sausage extract blend
italian sausage flavor
mexican sausage flavor
vienna sausage flavor
sausage flavor natural
sausage type flavor
spicy sausage type flavor

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Literature & References

None found

Publications by PubMed
Enhancement of Î³-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
Sucuk and pastÄ±rma: microbiological changes and formation of volatile compounds.
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage PetrovskÃ¡ klobÃ¡sa.
Systematic identification of Lactobacillus plantarum auxotrophs for fermented Nham using genome-scale metabolic model.
Penicillium species present in Uruguayan salami.
Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichÃ³n" sausage with different ripening processes.
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.
Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei.
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.
Key aroma components of a dry-cured sausage with high fat content (sobrassada).
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
Sources of saturated fat and sucrose in the diets of Swedish children and adolescents in the European Youth Heart Study: strategies for improving intakes.
Effect of several sugars on consumer perception of cured sheepmeat.
Properties of duck meat sausages supplemented with cereal flours.
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage).
Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.
Antioxidant and antimicrobial effects of garlic in chicken sausage.
Expression of virulence-related genes by Enterococcus faecalis in response to different environments.
Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.
On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of starter culture Staphylococcus xylosus reveal new insight into their production in a model fermentation.
Development and evaluation of a cabrito smoked sausage product.
Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant.
Effects of environmental factors on leucine catabolism by Carnobacterium piscicola.
[Influence of spiced feed additives on taste of hen's eggs].
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation.
Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
Quality properties of pork sausage prepared with water-soluble chitosan oligomer.
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins.
Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.
Sample preparation for the analysis of flavors and off-flavors in foods.
Thermal gelation properties of spent hen mince and surimi.
Changes in the components of dry-fermented sausages during ripening.
A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H-.
Influence of environmental factors on lipase production by Lactobacillus plantarum.
Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
[Prevalence and significance of carbohydrate craving in Austria].
Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
[Experiments with sausage meat on the formation of N epsilon-carboxymethyllysine].
Formation of tyramine by Lactobacillus curvatus LTH 972.
Low-fat meat products-technological problems with processing.
[Double athetosis with Bielschowsky bodies--their histological features and distribution in the lateral pallidum].
Simultaneous determination of dextrose, sucrose, maltose, and lactose in sausage products by liquid chromatography.
[Chemistry of swine liver and products of liver processing. 3. The Maillard reaction of a model and of preserved liverwurst].
Injury to Staphylococcus aureus during sausage fermentation.
Comparative studies of Trypanosoma vespertilionis Battaglia and Trypanosoma dionisii Bettencourt & FranÃ§a.
Publications by Info
European Homemade Sausage
Willow Creek Farm \| Slow Pig
Chef Tony Mantuano

Other Information

Wikipedia:

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Suppliers

Advanced Biotech	Conmax Flavors
Flavor Dynamics	Lionel Hitchen
Mission flavors & fragrances	Nactis Flavours
Natural Flavors	Synthite Industries
Advanced Biotech. Inc.	Flavor Dynamics, Inc.

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Sausage
sausage, meaty, spicy
General comment	Sausage

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

Safety references

None found