chicken key
Identification
| Name | chicken key |
Regulatory
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | yellow to yellow orange clear liquid (est) |
| Food Chemicals Codex Listed | No |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Taste Description | meaty chicken |
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for chicken key usage levels up to | not for fragrance use. |
| Recommendation for chicken key flavor usage levels up to | 0.2500 ppm in the finished product. |
Advanced Biotech. Inc.
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A diverse range of products, all meeting our stringent commitment to quality.
Potential Uses
Natural Occurrence
Synonyms
chicken enhancer
PubMed:
Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.
PubMed:
Quail FMO3 gene cloning, tissue expression profiling, polymorphism detection and association analysis with fishy taint in eggs.
PubMed:
Estimation of the genetic parameters of semen quality in Beijing-You chickens.
PubMed:
Molecular cloning, sequence characterization, SNP detection, and tissue expression analysis of duck FMO3 gene.
PubMed:
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).
PubMed:
Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.