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类别 Category:flavored products of all types
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
感官特性 Organoleptic Properties:
| 风味类型 Flavor Type: meaty |
| meaty roasted |
| 口味描述 Taste Description: 肉烤 meaty roasted |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
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未定 Not determined
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | flavored products of all types |
| 烤肉风味使用水平的建议 Recommendation for roasted meat flavor usage levels up to: | | | 不用于香水。 not for fragrance use.
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安全参考 Safety references:
欧洲食品安全局（efsa EFSA）参考 :
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请求 Request for 澄清 clarification on the 科学的 Scientific 意见 Opinion on the 上市 public 健康 health 风险 risks 有关 related to the 保养 maintenance of the 冷 cold 链 chain 中 during storage and 运输 transport of meat (Part 1 and Part 2)
视图 View page or 视图 View pdf
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参考资料 References:
其他资料 Other Information:
潜在搅拌机 Potential Blenders and 核心组件 core components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, 餐饮 food, 其他） other): note
同义词 Synonyms:
文章 Articles:
| 已发布 PubMed:分析创建烤牛排的消费者属性的因素。 Analysis of the factors creating consumer attributes of roasted beef steaks. |
| 已发布 PubMed:草药的影响 The influence of herbs, 香料 spices, 并喜欢食用低脂的早餐和午餐食品，经常食用香肠和鸡肉。 and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. |
| 已发布 PubMed:描述性感官分析和气相色谱嗅觉法评估绵羊骨蛋白的酶水解产物对羊肉加工风味的香气特性的贡献。 Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry. |
| 已发布 PubMed:各种传统调味料对牛肉风味的影响 Influence of various traditional seasonings on beef flavor: 美国 United States, 西班牙文 Spanish, 和阿根廷的做法。 and Argentinian practices. |
| 已发布 PubMed:几内亚鸡肉的感官特征和消费者喜好。 Sensory characteristics and consumer preference for chicken meat in Guinea. |
| 已发布 PubMed:感官属性确定鲑鱼鲑鱼的保存期限。 Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes. |
| 已发布 PubMed:开发出一种新颖的烹饪方法（用自己的脂肪替代烘烤），以提高鸡肉的营养价值。 The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value. |
| 已发布 PubMed:刀片的风味特征 Flavor characterization of top-blade, 上沙朗 top-sirloin, 和里脊牛排受酸碱度影响 and tenderloin steaks as affected by pH, 到期 maturity, 和大理石花纹。 and marbling. |
| 已发布 PubMed:增强牛肉卡盘肌肉的适口性。 Enhancing palatability traits in beef chuck muscles. |
| 已发布 PubMed:鸡肉风味的前身。 ii。使用感官方法鉴定关键风味前体。 Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods. |
| 已发布 PubMed: 和储存对即食火鸡胸脯卷质量的影响。 Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls. |
| 已发布 PubMed:糖溶液对牛放血后血管输注的影响 Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, 氯化sodium chloride, 和磷酸盐或氯化钙对牛排和牛肉的品质和感官特性的影响。 and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. |
| 已发布 PubMed:花生型大种子替代遗传资源的选择 Selection of alternative genetic sources of large-seed size in Virginia-type peanut: 感觉评估 evaluation of sensory, 组成 composition, 和农艺特性。 and agronomic characteristics. |
| 已发布 PubMed:2-乙酰基-2-噻唑啉及其前体的烤味的产生 Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-（1-羟乙基）-4 2-(1-hydroxyethyl)-4,5-二氢噻唑 5-dihydrothiazole, 通过生物和热学方法相结合。 by combined bio and thermal approaches. |
| 已发布 PubMed:家禽加工业的烘焙副产品中的挥发物。 Volatiles from roasted byproducts of the poultry-processing industry. |
| 已发布 PubMed:使用蜂蜜腌泡汁腌制无皮鸡肉的质量得到提高。 Quality enhancement of chicken baked without skin using honey marinades. |
| 已发布 PubMed:三角龙 Trigonelline, 烘焙咖啡的诱变活性背后绿咖啡豆的天然成分？ a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee? |
| 已发布 PubMed:经深加工的鸡胸肉的适口性。 Palatability of sous vide processed chicken breast. |
| 已发布 PubMed:饲喂萘乐菌素和尼卡巴嗪的混合物作为抗球虫药，可提高肉鸡的加工产量和肉风味。 Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent. |
| 已发布 PubMed:存储和微波加热对烤牛肉脂质氧化的影响。 Storage and microwave reheating effects on lipid oxidation of roast beef. |
| 已发布 PubMed:[烷基-5h-6的鉴定 [Identification of alkyl-5H-6,7-dihydrocyclopenta[b]吡嗪 pyrazines in 烤肉味 Roasted Meat Flavour. 模型 Model 反应 reaction 用过的 used as 基础 basis for 自然 natural product formation and new 合成 synthesis (author's 翻译 transl)]. |
| 已发布 PubMed:通过自氧化脂质与氨基酸和蛋白质的反应发展鱼类风味。 [Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins]. |
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