肉类调味料 Meat Flavours

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风味演示配方 Flavor Demo Formulas 类别 Category:flavored products of all types   美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent : 谷歌学术 Google Scholar: 搜索 Search 谷歌书 Google Books: 搜索 Search 谷歌学术 Google Scholar: with 字 word "volatile" 搜索 Search 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: meaty meaty beefy pork 口味描述 Taste Description: meaty 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: balchem Balchem 肉类 Meatshure® 味道 Flavor: characteristc 我们的 Our 肉类 Meatshure® product line 优惠 offers 处理 处理 processed meat 生产者 生产 producers a 戏剧性 dramatic 边缘 edge in 生产 production 效率 efficiencies and in product 质量 quality. By 封装 encapsulating 酸化剂 acidulants, 例如 for example, 肉类加工的香肠生产效率提高了30％到40％。封装现在允许酸化剂被时间释放 Meatshure has produced an amazing 30% to 40% gain in sausage production efficiency. Encapsulation now allows the acidulants to be time released, 在短时间内达到与以前需要漫长的发酵过程相同的效果。 achieving the same effects in a short period of time that previously required a lengthy fermentation process. 生物弹跳器 Bio Springer 贸易贸易酵母提取物 Pronal™ yeast extracts 味道 Flavor: 特性 characteristic 我们的 Our 贸易贸易 Pronal与贸易 ™ 基音 base-notes line, 具有啤酒酿造和微妙的咸味 with brewer’s and subtle savoury profiles, 是提供肉汤的理想选择 is ideal for providing bouillon, meaty, 和蘑菇对许多食物食谱的注意。天然富含氨基酸 and mushroom notes to many food recipes. Naturally rich in amino acids, 这些啤酒酵母提取物是出色的肉类原料 these brewer’s yeast extracts are excellent bases for meat, 以及乳制品调味料。 as well as dairy-based sauces. 生物弹跳器 Bio Springer Springarom® specific savoury flavour bases 味道 Flavor: 特性 characteristic Springarom® is a line of 独特 unique flavour bases 派生的 derived from yeast extracts. 他们 They 提供 provide 更多 more specific flavour notes, 如鸡肉 such as chicken, 牛肉汁 beef juice, 牛肉提取物 beef extract, 肉汁 meat gravy, 烤肉 roasted meat, 烤肉 roasted meat, 烟熏肉和奶酪。 smoked meat and cheese�, 在广泛的应用中 in a wide range of applications, 包括适合素食的无动物配方。 including animal-free formulations suitable for vegetarian foods. 生物弹跳器 Bio Springer 施普林格 Springer® 4000 yeast extracts 味道 Flavor: 特性 characteristic The 施普林格 Springer® 4000 yeast extracts 提供 provide 国久美 Kokumi 味道 taste, 或满口 or mouthfullness, 谢谢 thanks to the 自然 自然 naturally 发生 occurring 硫 sulfur 氨基 amino acids acids and 肽 peptides 他们 they 包含 contain. 他们 They 提供 provide 激烈 intense 家禽 poultry 股票 stock flavour and 提高 enhance meat and 起司 cheese flavours. 这些 These 富含glutathione-丰富 rich extracts 工作 work 好 well on their 拥有 own or in 协同作用 synergy with one of our 施普林格 Springer® yeast extracts. 品牌芳香剂 Brand Aromatics 肉类风味有机 Meat Flavors Organic 品牌芳香剂 Brand Aromatics 肉类调味料 Meat Flavours 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 肉类风味 Meat Type Flavor t Nat, liq Liq.O/S 味道 Flavor: 锅烤型 Pot Roast Type 风味动力学 Flavor Dynamics 肉类风味 Meat Type Flavor t Nat, liq Liq.O/S 味道 Flavor: 让 想起切碎的牛lo Reminiscent of chopped sirloin 风味动力学 Flavor Dynamics 肉类风味 Meat Type Flavor t Nat, liq Liquid 味道 Flavor: 咸油溶 Oil Soluble with savory, 熟牛肉的肉质特征 meaty characteristic of cooked beef 金蛙贸易制造业 Golden Frog Trading Manufacturing 水煮肉味 Boiled Meat Flavor 金蛙贸易制造业 Golden Frog Trading Manufacturing 炖肉风味 Stewed Meat Flavor H。 b。泰勒 H. B. Taylor Meat, 酵母增强风味 Yeast Enhancing Flavors 创新 INNOVA ROBUST® 最佳贸易 OPTIMA与贸易 ™ 味道 Flavor: meaty Meat 味道 Flavorings 设计的 设计 designed to 复制 re生产 produce the 重大影响 high-影响 impact 味道 taste of 专门 specialized 烹饪 cooking 流程 处理 processes. 我们的 Our 最广泛的 broadest 范围 range of flavor 选项 options, 当标签具有柔韧性时，最佳 optima可以提供最佳的风味效果和经济性。强大的最佳使用肉的能力 , 素食主义者和其他成分使我们能够创造无与伦比的肉类增味剂，从而为您的产品开发增加价值。 Vegamine and other ingredients allows us to create unbeatable meat flavor enhancers that add value to your product development. 创新 INNOVA ROBUST® 复制与贸易 REPLICA与贸易 ™ 味道 Flavor: meaty A 大 great 素食主义者 vegetarian meat flavor solution for 无肉 meatless 应用领域 applications, 以及许多犹太洁食和清真食品应用。这些非肉类调味料旨在复制牛肉的味道 along with many Kosher and Halal applications. These non-meat based flavors are designed to replicate the taste of beef, 家禽 poultry, 猪肉和其他肉类，同时保持素食！ pork and other meats while remaining vegetarian! 创新 INNOVA ROBUST® 最终贸易 ULTIMA与贸易 ™ 味道 Flavor: meaty 清洁 Clean 标签 Label 味道 Flavors 优惠 offers you the 能力 ability to 遇到 meet 消费者 消费者 consumers’ 增加 increasing 需求 demand for 简化的 simplified food 标签 标签 labels 而 while 提供 providing the 最高 highest 保真度 fidelity in 肉类调味料 Meat Flavours. 什么时候 When your products require 优秀的 ex细胞 cellent 味道 taste with the 充分 full flavor of beef, 家禽 poultry, 猪肉或其他不含味精的肉类 pork or other meat types with no MSG, HVP, 或i + g or I+G, 强大的最后通ima Robust Ultima: 清洁标签食品的口味是您的答案。 Flavors for Clean Label Foods is your answer. 创新 INNOVA 超干净 ULTRA-CLEAN by by ROBUST® 最终贸易 ULTIMA与贸易 ™ 味道 Flavor: meaty 我们的 Our 最新 newest meat flavor line 设计的 设计 designed 特别 specifically for 顾客 customers 苛刻的 需求 demanding 清洁 clean 标记的 标签 labeled 食物 foods. 创新 INNOVA 超干净 Ultra-清洁 Clean 交付 de肝 livers the flavor 特点 特性 characteristics 启发 inspired from 经典 classic 烹饪 culinary 烹饪 cooking 技术 techniques 使用 using only 清洁 clean 标签 label ingredients: 没有 工香料；无防腐剂 no artificial flavors; no preservatives, 没有味精 no MSG, 没有 HVP , 没有我+ no I+G, 不 no AYE, 没有淀粉或其他载体。 no starches or other carriers. 创新 INNOVA 素食主义者1天 Vegamine 1-D Full-Bodied 味道 Flavor: 白肉 White Meat, Seafood 创新 INNOVA 素食主义者65-d Vegamine 65-D 美味的 Savory, 多肉的 Meaty Well-Rounded 味道 Flavor: 白肉 White Meat, Seafood 创新 INNOVA 素胺84-d Vegamine 84-D 美味的 Savory, 多肉的 Meaty Full-Bodied 味道 Flavor: 红肉 Red Meat 凯里 Kerry Meat, 家禽和海鲜解决方案 poultry and seafood Solutions 仙人掌味 Nactis Flavours 肉类调味料 Meat Flavours 新酶 Novozymes 肉类加工 Meat processing p.a.芳香香料 P.A. Aromatics Flavours 肉类调味料 Meat Flavours 味道 Flavor: 特性 characteristic We 生产 produce flavours for a wide 范围 range of products: 酱料 sauces, 肉汤 broth, 汤类 soups, 意大利面 stuffed pasta, 肉制品 meat products, 准备好饭菜 ready meals, 零食等 snacks etc.   安全信息 Safety Information:   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: 类别 Category: flavored products of all types 推荐使用的肉类调味剂水平不超过 Recommendation for meat flavors usage levels up to:   不用于香水。 not for fragrance use.     安全参考 Safety references: 欧洲食品安全局（efsa EFSA）参考 : 科学的 Scientific 意见 Opinion on the 上市 public 健康 health 危害 hazards to be 遮盖的 covered by by 检查 inspection of meat from 羊 sheep and 山羊 goats 视图 View page or 视图 View pdf 科学的 Scientific 意见 Opinion on the 上市 public 健康 health 危害 hazards to be 遮盖的 covered by by 检查 inspection of meat (袜子 solipeds) 视图 View page or 视图 View pdf 科学的 Scientific 意见 Opinion on the 上市 public 健康 health 危害 hazards to be 遮盖的 covered by by 检查 inspection of meat from 耕种 farmed game 视图 View page or 视图 View pdf 造型 模型 Modelling the 影响 impact of a 更改 change in Meat 检查 Inspection 灵敏度 sensitivity on the 监视 surveillance of 牛的 bovine 结核 tuberculosis (btb bTB) at the 国家 country level 视图 View page or 视图 View pdf 技术 Technical 规格 specifications on 协调一致 harmonised 流行病学 epidemiological 指标 indicators for 生物 biological 危害 hazards to be 遮盖的 covered by by meat 检查 inspection of 国内 domestic 羊 sheep and 山羊 goats 视图 View page or 视图 View pdf 科学的 Scientific 意见 Opinion on 监控 monitoring 程序 procedures at 屠宰场 slaughterhouses for 牛的 bovines 视图 View page or 视图 View pdf 结果 Outcome of a 上市 public 咨询服务 consultation on the 草案 Draft 指导 Guidance on the 评定 assessment 标准 criteria for 学习 studies 评估 evaluating the 效力 影响 effectiveness of 惊艳的 stunning 干预措施 interventions 关于 regarding animal 保护 protection at the 时间 time of killing 视图 View page or 视图 View pdf 指导 Guidance on the 评定 assessment 标准 criteria for 学习 studies 评估 evaluating the 效力 影响 effectiveness of 惊艳的 stunning 干预措施 interventions 关于 regarding animal 保护 protection at the 时间 time of killing 视图 View page or 视图 View pdf 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   参考资料 References: 没找到 None found   其他资料 Other Information: 维基百科 Wikipedia: 视图 View   潜在 锅 Potential 搅拌机 Blenders and 核心 core components note 没找到 None found   潜在用途 Potential Uses: 没找到 None found   存在（自然 Occurrence (nature, food, 其他） other):note   可以自然 can be natural   同义词 Synonyms:   meat flavor 系统 systems   肉类调味料 Meat Flavours organic   meat 处理中 处理 processing   meat 系统 systems and flavors   meat type flavor   meat, yeast 增强 enhancing flavors   meatshure   强大的 robust 最佳 optima   强大的 robust 复制品 replica   强大的 robust 最后 ultima   vegamine 1-D   vegamine 65-D   vegamine 84-D   文章 Articles: 信息 Info:玛丽·赖斯 Mary Rice 谷歌专利 Google Patents:含有琥珀酸肉味组合物 Meat flavor composition containing succinic acid 已发布 PubMed:和环境因素对日本黑牛肌肉糖原含量的影响 Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle. 阶段 J-Stage:imp对猪肉中肌球蛋白和肌动蛋白提取的增强作用 Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat 已发布 PubMed:基于nmr的不同 猪肉的代谢组学研究及其与感官知觉的关系。 An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. 已发布 PubMed:幼鸡精液质量遗传参数的估计 Estimation of the genetic parameters of semen quality in Beijing-You chickens. 已发布 PubMed:含有脱臭黄芥末的干发酵香肠的感官评价。 Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard. 已发布 PubMed:包含菊粉和柑桔纤维作为脂肪替代品的低脂猪肉里昂式和肝肠的感官特性变化和消费者的接受度。 Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. 已发布 PubMed: 和添加剂组合对禽肉病原体减少和质量的影响。 Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. 已发布 PubMed:血液和组织脂肪酸组成 Blood and tissue fatty acid compositions, 脂蛋白水平 lipoprotein levels, 喂鱼油的肉鸡的性能和肉风味 performance and meat flavor of broilers fed fish oil: 提款前后设计的变更。 changes in the pre- and post-withdrawal design. 已发布 PubMed:谷胱甘肽i美拉德反应的类似肉类气味的响应面方法 Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: 优化分析和一般路径探索。 the optimization analysis and the general pathway exploration. 已发布 PubMed:维生素C给药对味精所致肝损伤的影响。实验研究。 The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study. 已发布 PubMed:降低牛肉碎中的脂肪含量而不牺牲品质 Reducing the fat content in ground beef without sacrificing quality: 回顾。 a review. 已发布 PubMed:谷胱甘肽ii的美拉德反应的类似肉类气味的响应面方法 Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: 肉样供体的趋势分析。 the tendencies analysis of meat-like donors. 已发布 PubMed:鉴定和定量鸡肉中的风味属性 Identification and quantification of flavor attributes present in chicken, 羊肉 mutton, pork, beef, 和火鸡。 and turkey. 已发布 PubMed:胎儿肌肉发育 Fetal muscle development, 间充质干细胞分化 mesenchymal multipotent cell differentiation, 和相关的信号通路。 and associated signaling pathways. 已发布 PubMed:调节脂肪形成和骨骼肌大理石花纹初期的细胞信号通路。 Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle. 已发布 PubMed:砂锅式烹饪中木糖对羊肉风味的影响 Effect of xylose on sheepmeat flavors in casserole-style cooking. 已发布 PubMed: 对肉风味的影响 Irradiation effects on meat flavor: 回顾。 a review. 已发布 PubMed:迷迭香油树脂制剂对高氧气氛下包装的鸡肉大腿肉品质的影响 Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. 已发布 PubMed:肉味新鲜。 A fresh look at meat flavor. 已发布 PubMed:日粮二十碳五烯酸和二十二碳六烯酸脂肪酸对高胆固醇饮食大鼠血清甘油三酸酯和胆固醇水平降低的不同影响。 Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. 已发布 PubMed:冷藏牛肉的风味变化Comparison of flavor changes in cooked-refrigerated beef, 猪肉和鸡肉馅饼。 pork and chicken meat patties. 已发布 PubMed:肉味 Meat flavor: 蛋白质和多肽对牛肉风味的贡献。 contribution of proteins and peptides to the flavor of beef. 已发布 PubMed: 奇亚籽（salvia 西班牙裔 hispanica l。）作为肉鸡的ω-3脂肪酸来源 : 对脂肪酸组成的影响 influence on fatty acid composition, 白肉和黑肉的胆固醇和脂肪含量 cholesterol and fat content of white and dark meats, 成长表现 growth performance, 和感官特征。 and sensory characteristics. 已发布 PubMed:煮熟的牛肉和羔羊肉中形成2-烷基-（2h）-噻喃和2-烷基噻吩。 Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. 已发布 PubMed:组成 Composition, 玉米淀粉和山羊肉混合物的膨化挤出物的储存稳定性和感官特性 storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, 羊肉 mutton, 羊肉 mutton, 用过的禽肉 spent fowl meat, 或牛肉。 or beef. 已发布 PubMed:饲料对红肉风味的影响 Effects of feeds on flavor of red meat: 回顾。 a review. 已发布 PubMed:饲料对肉的风味影响的感官观点 A sensory perspective of effect of feeds on flavor in meats: 家禽肉。 poultry meats. 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:电刺激对饲喂玉米或大麦饲料的荷斯坦犊牛犊组织蛋白酶d分布和背最长肌适口性的影响 Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet. 已发布 PubMed:肉味挥发物 Meat flavor volatiles: 组成审查 a review of the composition, 分析技术 techniques of analysis, 和感官评估。 and sensory evaluation. 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 roasted meat flavor. 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:鸡肉味;肉类风味成分的来源。 Chicken flavor; the source of the meat flavor component. 已发布 PubMed:六氯化苯对禽肉风味的影响 Effect of Benzene Hexachloride on the Flavor of Poultry Meat.

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