egg yolk flavor
Identification
| Name | egg yolk flavor |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | egg yolk |
Safety Information
| 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 | flavored products of all types |
| Recommendation for egg yolk flavor usage levels up to | not for fragrance use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
egg yolk flavor
PubMed:
Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.
PubMed:
Trimethylamine deposition in the egg yolk from laying hens with different FMO3 genotypes.
PubMed:
Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil.
PubMed:
Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles.
PubMed:
Comparative studies on egg, meat, and semen qualities of native and improved chicken varieties developed for backyard poultry production.
PubMed:
Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the FMO3 gene.
PubMed:
Potential of alfalfa as an alternative molt induction diet for laying hens: egg quality and consumer acceptability.
PubMed:
Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
PubMed:
Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.
PubMed:
Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs.
PubMed:
Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise.
PubMed:
Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E.
PubMed:
Dietary marine algae maintains egg consumer acceptability while enhancing yolk color.
PubMed:
Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs.