smoked salmon flavor
Identification
| Name | smoked salmon flavor |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | smoked salmon |
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 smoked salmon flavor usage levels up to | not for fragrance use. |
Flavor Dynamics, Inc.
Creative Flavors
Prides itself on its creativity, consistency, quality, and dedication to customer care.
Potential Uses
Natural Occurrence
Synonyms
smoked salmon flavor
PubMed:
Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
PubMed:
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:
Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
PubMed:
Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations.
PubMed:
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
PubMed:
Role of acetate in production of an autoinducible class IIa bacteriocin in Carnobacterium piscicola A9b.