巧克力味 Chocolate Flavour

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风味演示配方 Flavor Demo Formulas
Category:flavored products of all types
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
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谷歌学术 Google Scholar: with 字 word "flavor"搜索 Search
谷歌学术 Google Scholar: with 字 word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
 
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: chocolate
chocolate cocoa burnt bitter powdery roasted vegetable
口味描述 Taste Description: 感觉像融化的巧克力吗? Feel like rich melting chocolate?chocolatechocolate
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:
没找到 None found
 
供应商 Suppliers:
阿贝雷香料 Abelei Flavors
巧克力味 Chocolate Flavour
甜-棕色 for Sweet - Brown
阿贝雷香料 Abelei Flavors
巧克力味 Chocolate Flavour
有机 Organic
Advanced Biotech
巧克力味288天然 CHOCOLATE FLAVOR 288 NATURAL
Advanced Biotech
天然巧克力至上 CHOCOLATE SUPREME OS NATURAL
Advanced Biotech
巧克力401天然 CHOCOLATONE 401 NATURAL
Advanced Biotech
天然巧克力 CHOCOLATONE EEC NATURAL
Advanced Biotech
天然巧克力 CHOCOLATONE EEC NATURAL
贝克口味 Beck Flavors
巧克力味 Chocolate Flavour
用于醇饮料 for alcoholic beverages
贝克口味 Beck Flavors
巧克力味 Chocolate Flavour
咖啡 for coffee
贝克口味 Beck Flavors
巧克力味 Chocolate Flavour
用于乳制品 for dairy
贝克口味 Beck Flavors
巧克力味 Chocolate Flavour
糖果 for sweets
超越 BeYonde
巧克力电子液体香精 Chocolate E-Liquid Flavour
超越 BeYonde
巧克力NO2电子液体香精 Chocolate No2 E-Liquid Flavour
蓝色太平洋风味 Blue Pacific Flavors
糖果巧克力味 Chocolate Flavor For Confectionery
蓝色太平洋风味 Blue Pacific Flavors
巧克力味天然液体 Chocolate Flavor Natural Liquid
蓝色太平洋风味 Blue Pacific Flavors
符合巧克力口味的有机 Chocolate Flavor Organic-Compliant
浓香口味 Conmax Flavors
巧克力味 Chocolate Flavour
de monchy芳香族 De Monchy Aromatics
巧克力风味标准 Chocolate Flavour Standard
Flavor: 坚果 nutty, cocoa, chocolate
e.a.韦伯口味 E.A. Weber Flavors
巧克力味 Chocolate Flavour
Artificial, 姆尼 MWNI, 纳特艺术 Nat & Art, 纳特艺术(0.1%前记) Nat & Art (0.1% Topnote), Natural, WONF
ENNOLYS
恩纳林黄油混合物 Ennallin Butter mix
Flavor: 字符 characteristic
感觉像融化的巧克力吗? Feel like rich melting chocolate?chocolate
餐饮项目 F&F Projects
风味香水顾问 Flavour & Fragrance Consultancy
为香精香料行业提供分析和开发服务。 Analytical and Development Services to the Flavour and Fragrance Industry.
风味动力学 Flavor Dynamics
巧克力软糖味 Chocolate Delight Flavor
风味动力学 Flavor Dynamics
巧克力味 Chocolate Flavour
风味动力学 Flavor Dynamics
浓郁的巧克力味 Rich Chocolate Flavor
调味品实验室 Flavor Laboratories
巧克力味 Chocolate Flavour
调味料生产商 Flavor Producers
巧克力味 Chocolate Flavour
Fleurchem
巧克力味 Chocolate Flavour
金蛙贸易制造业 Golden Frog Trading Manufacturing
巧克力味 Chocolate Flavour
H。 b。泰勒 H. B. Taylor
巧克力口味 Chocolate Flavors
凯里 Kerry
巧克力口味 Chocolate Flavors
里奥内尔·希钦 Lionel Hitchen
巧克力味 Chocolate Flavour
任务风味香精 Mission flavors & fragrances
巧克力味 Chocolate Flavour
仙人掌味 Nactis Flavours
巧克力可可蜂蜜味 Chocolate cocoa-honey Flavour
天然风味 Natural Flavors
天然巧克力味 Chocolate Flavor Natural
欧米茄成分 Omega Ingredients
巧克力味 Chocolate Flavour
欧米茄成分 Omega Ingredients
Chocolate SigNATURE®
Shank's 提取物 Extracts
巧克力味 Chocolate Flavour, Artificial
Shank's 提取物 Extracts
巧克力味 Chocolate Flavour, 天然和 工 Natural and Artificial
Shank's 提取物 Extracts
巧克力酱 Chocolate Syrup, 天然和 工 Natural and Artificial
合成工业 Synthite Industries
巧克力味 Chocolate Flavour
The John D. Walsh Company
巧克力#c12479(咖啡应用) Chocolate #C12479 (coffee applications)
The John D. Walsh Company
巧克力雪崩#c21512(咖啡应用) Chocolate Avalanche #C21512 (coffee applications)
The John D. Walsh Company
巧克力粉 Chocolate PWD, n& a p7277 N&A P7277
The John D. Walsh Company
Chocolate, 自然的 造的#057326 a Natural & Artificial # 057326 A
The John D. Walsh Company
Chocolate, 自然的 造#057911 sp0551粉末 Natural & Artificial # 057911 SP0551 Powder
The John D. Walsh Company
天然巧克力味馄饨596565 a Natural Chocolate Flavor WONF 596565 A
调香师的学徒 The Perfumers Apprentice
巧克力味 Chocolate Flavour
调香师的学徒 The Perfumers Apprentice
双重巧克力(清澈)风味 Double Chocolate (Clear) Flavor
Ultra International
巧克力– 66976 / fl CHOCOLATE – 66976/FL
药品 Pharmaceuticals
弗吉尼亚敢 Virginia Dare
巧克力味 Chocolate Flavour
 
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View
 
危害识别 Hazards identification
 
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
 
象形图 Pictogram
 
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:
未定 Not determined
皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
Category: flavored products of all types
巧克力口味使用水平的建议值 Recommendation for chocolate flavor usage levels up to:
 不用于香水。 not for fragrance use.
 
 
安全参考 Safety references:
没找到 None found
 
参考资料 References:
没找到 None found
 
其他资料 Other Information:
出口关税代码 Export Tariff Code:3302.10.1000
维基百科 Wikipedia:视图 View
 
潜在搅拌机 Potential Blenders and 核心组件 core components note
气味 For Odor
醛 aldehydic
异 iso
valeraldehyde
FL/FR
香醋 balsamic
戊基 amyl phenyl acetate
FL/FR
butyl cinnamate
FL/FR
prenyl benzoate
FL/FR
chocolate
异 iso
戊基 amyl phenyl acetate
FL/FR
异 iso
butyl phenyl acetate
FL/FR
chocolate 吡嗪 pyrazine A
FL/FR
chocolate tincture
FL/FR
cocoa oleoresin
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
香草基 vanillyl ethyl ether
FL/FR
cocoa
cocoa absolute
FL/FR
cocoa resinoid
FL/FR
theobroma cacao cacao extract
FL/FR
发酵的 fermented
valeraldehyde
FL/FR
花的 floral
alpha-
戊基 amyl 肉桂基 cinn戊基 amyl acetate
FL/FR
benzyl phenyl acetate
FL/FR
绿 green
phenyl acetaldehyde
FL/FR
syringaldehyde
FL/FR
蜜糖 honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
发霉的 musty
榛子 hazelnut 吡嗪 pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
坚果 nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl 吡嗪 pyrazine
FL/FR
2,3,5,6-
tetramethyl 吡嗪 pyrazine
FL/FR
2,3,5-
trimethyl 吡嗪 pyrazine
FL/FR
爆米花 popcorn
2-
acetyl 吡嗪 pyrazine
FL/FR
含硫的 sulfurous
cocoa essence
FL/FR
香草 vanilla
ethyl 香兰素 vanillin isobutyrate
FL/FR
香兰素 vanillin
FL/FR
香草基 vanillyl isobutyrate
FL/FR
用于调味 For Flavor
找不到适合这些的口味组 No flavor group found for these
戊基 amyl phenyl acetate
FL/FR
butyl cinnamate
FL/FR
chocolate 吡嗪 pyrazine A
FL/FR
chocolate 吡嗪 pyrazine B
FL
prenyl benzoate
FL/FR
bitter
bitter
cocoa 吡嗪 吡嗪 pyrazines 基础 base (混合物 混合 mixture of 吡嗪 吡嗪 pyrazines)
FL
methyl ethoxy吡嗪 pyrazine
FL
chocolate
chocolate
FL
chocolate distillates
FL
chocolate essence
FL
chocolate extract
FL
牛奶 milk
巧克力味 Chocolate Flavour
FL
墨西哥 mexican
巧克力味 Chocolate Flavour
FL
bitter
巧克力味 Chocolate Flavour
FL
热 hot
巧克力味 Chocolate Flavour
FL
德语 german
巧克力味 Chocolate Flavour
FL
荷兰 dutch
巧克力味 Chocolate Flavour
FL
暗 dark
巧克力味 Chocolate Flavour
FL
苦乐参半 bittersweet
巧克力味 Chocolate Flavour
FL
巴伐利亚 bavarian
巧克力味 Chocolate Flavour
FL
瑞士 swiss
巧克力味 Chocolate Flavour
FL
半 semi sweet
巧克力味 Chocolate Flavour
FL
chocolate 笔尖 nibs
FL
chocolate tincture
FL/FR
chocolate 香草 vanilla flavor
FL
cocoa essence
FL/FR
cocoa oleoresin
FL/FR
cocoa powder distillates
FL
cocoa propanal
FL
奶油 creme de cocoa flavor
FL
摩卡咖啡 mocha 奶油 cream flavor
FL
cocoa
异 iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
cacao cacao flavor
FL
chocolate enhancers
FL
cocoa
FL
cocoa absolute
FL/FR
cocoa bean powder
FL
cocoa distillates
FL
cocoa flavor
FL
cocoa 酒 liquor
FL
cocoa 酒 liquor distillates
FL
cocoa 笔尖 nib distillates
FL
cocoa resinoid
FL/FR
2-
methyl furan
FL
syringaldehyde
FL/FR
theobroma cacao cacao extract
FL/FR
theobroma cacao cacao 笔尖 nib extract
FL
泥土的 earthy
alpha-
戊基 amyl 肉桂基 cinn戊基 amyl acetate
FL/FR
罗望子 tamarind distillates
FL
脂肪的 fatty
cocoa 固体油 butter distillates
FL
花的 floral
异 iso
戊基 amyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
果味的 fruity
异 iso
valeraldehyde
FL/FR
蜜糖 honey
benzyl phenyl acetate
FL/FR
butyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
麦芽 malty
酵母 yeast thiazoline
FL
发霉的 musty
榛子 hazelnut 吡嗪 pyrazine
FL/FR
2,3,5-
trimethyl 吡嗪 pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
坚果 nutty
3,5(6)-
cocoa 吡嗪 pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl 吡嗪 pyrazine
FL/FR
2,3,5,6-
tetramethyl 吡嗪 pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
roasted
2-
acetyl 吡嗪 pyrazine
FL/FR
拉米 rummy
香草基 vanillyl ethyl ether
FL/FR
香草 vanilla
ethyl 香兰素 vanillin isobutyrate
FL/FR
香兰素 vanillin
FL/FR
香草基 vanillyl isobutyrate
FL/FR
酒红 winey
valeraldehyde
FL/FR
 
潜在用途 Potential Uses:
FRchocolate
 
存在(自然 Occurrence (nature, food, 其他) other):note
 可以自然 can be natural
 
同义词 Synonyms:
 chocolate #C12479 (coffee applications)
 chocolate – 66976/FL
 chocolate 雪崩 avalanche #C21512 (coffee applications)
 chocolate 喜 delight flavor
丰富 rich 巧克力味 Chocolate Flavour
 巧克力味 Chocolate Flavour 288
 巧克力味 Chocolate Flavour 288 natural
 巧克力味 Chocolate Flavour for 糖果 confectionery
 巧克力味 Chocolate Flavour natural
 巧克力味 Chocolate Flavour natural liquid
 巧克力味 Chocolate Flavour organic-compliant
natural 巧克力味 Chocolate Flavour wonf wonf 596565 A
 巧克力味 Chocolate Flavours
RTU chocolate 刨冰 icing
 chocolate 密码 PWD, n&amp N&A p7277
 chocolate, natural & artificial # 057326 A
 chocolate, natural & artificial # 057911 SP0551 powder
 巧克力 chocolatone (Advanced Biotech)
 巧克力 chocolatone 401 (Advanced Biotech)
 巧克力 chocolatone 401 natural (Advanced Biotech)
 巧克力 chocolatone eec EEC (Advanced Biotech)
 巧克力 chocolatone eec EEC natural (Advanced Biotech)
 巧克力 chocolatone natural (Advanced Biotech)
 

文章 Articles:

谷歌专利 Google Patents:巧克力味操纵 Chocolate flavor manipulation
已发布 PubMed:酵母对于可可豆发酵至关重要。 Yeasts are essential for cocoa bean fermentation.
已发布 PubMed:巧克力牛奶中的排斥阈值 Rejection Thresholds in Chocolate Milk: 细分的证据。 Evidence for Segmentation.
已发布 PubMed:储存期间黑巧克力挥发物的变化。 Changes in dark chocolate volatiles during storage.
已发布 PubMed:通过酶处理改善劣质可可杏仁的巧克力风味。 Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
已发布 PubMed:发酵的影响 Impact of fermentation, 烘干 drying, 可可豆和可可成分中flavan-3-ol立体化学的焙烧和荷兰加工。 roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
已发布 PubMed:通过选择的离子流管质谱法(sift-ms)监测焙烧过程中产生的可可挥发物。 Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
已发布 PubMed:风味和脂肪含量不同的饮食中雌二醇对食物摄入和膳食模式的影响。 Effects of estradiol on food intake and meal patterns for diets that differ in flavor and fat content.
已发布 PubMed:可可和巧克力的风味形成和特征 Flavor formation and character in cocoa and chocolate: 严格的审查。 a critical review.
已发布 PubMed:用马克斯克鲁维酵母 菌株发酵可可(可可可可)种子可改善产品质量。 Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
已发布 PubMed:巧克力牛奶和西班牙裔消费者。 Chocolate milk and the Hispanic consumer.
已发布 PubMed:共轭亚油酸(cla)强化对液体牛奶品质的影响。 The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
已发布 PubMed:气相色谱-嗅觉法鉴定黑巧克力中的主要气味化合物。精炼前后样品的比较。 Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
已发布 PubMed:知觉 Perception of 甜味 sweetness 强度 intensity 确定 determines women's 享乐的 hedonic and other 感性的 perceptual 反应性 responsiveness to chocolate food.
已发布 PubMed:巧克力的感官特性及其发展。 Sensory properties of chocolate and their development.
 
笔记 Notes:
多数口味都可溶于水 Most flavors are available as water soluable, 油溶性 oil soluable, 乳状液 emulsion, 液体或粉末形式的各种浓度。 liquid or powder form in a variety of concentrations.
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