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seafood flavor

General Material Information

Trivial Name seafood flavor
Synonyms
  • seafood complex natural (Advanced Biotech)
  • savornotes seafood flavor
  • seafood flavor WONF #9920
  • seafood flavors

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Literature & References

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Publications by PubMed
2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines.
Bacterial Community Dynamics of Salted and Fermented Shrimp based on Denaturing Gradient Gel Electrophoresis.
Development of a lexicon for caviar and its usefulness for determining consumer preference.
The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
Superantigen activates the gp130 receptor on adipocytes resulting in altered adipocyte metabolism.
Functionality of liquid smoke as an all-natural antimicrobial in food preservation.
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.
Arginine supplementation and exposure time affects polyamine and glucose metabolism in primary liver cells isolated from Atlantic salmon.
The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children.
Determination of off-flavor compounds, 2-methylisoborneol and geosmin, in salmon fillets using stir bar sorptive extraction-thermal desorption coupled with gas chromatography-mass spectrometry.
Fortification of foods with omega-3 polyunsaturated fatty acids.
Divergent metabolic responses of Apostichopus japonicus suffered from skin ulceration syndrome and pathogen challenge.
Applications and functions of food-grade phosphates.
Microbial and chemical properties of Cambodian traditional fermented fish products.
Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary.
Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.
The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat.
Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions.
Definition and documentation of traditional foods of the Black Sea Area Countries: potential nutrition claims.
Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi.
Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing.
[Diet of six-year-old Icelandic children - National dietary survey 2011-2012].
Chemical characterization of commercial liquid smoke products.
Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from "Maldive fish".
Emerging role of phenolic compounds as natural food additives in fish and fish products.
Metabolic impacts of high dietary exposure to persistent organic pollutants in mice.
Intake of food groups and idiopathic asthenozoospermia: a case-control study.
Determination of trimethylamine in spinach, cabbage, and lettuce at alkaline pH by headspace solid-phase microextraction.
Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.
Effect of guar gum on glucose and lipid metabolism in white sea bream Diplodus sargus.
Sweet potato-based complementary food for infants in low-income countries.
Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
Public health concern behind the exposure to persistent organic pollutants and the risk of metabolic diseases.
Application of fishmeal wastewater as a potential low-cost medium for lipid production by Lipomyces starkeyi HL.
Leaves of Hippophae rhamnoides prevent taste aversion in gamma-irradiated rats.
Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
Effects of genotype, latitude, and weather conditions on the composition of sugars, sugar alcohols, fruit acids, and ascorbic acid in sea buckthorn (Hippophaë rhamnoides ssp. mongolica) berry juice.
Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage.
The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy.
Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.
Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Nutritional regulation of bile acid metabolism is associated with improved pathological characteristics of the metabolic syndrome.
Persistence of sucrose fermenting and nonfermenting vibrios in tissues of Manila clam species, Ruditapes philippinarum, depurated in seawater at two different temperatures.
The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods.
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
Risk factors for gout and prevention: a systematic review of the literature.
Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis.
Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.
Factors affecting post-capture survivability of lobster Homarus americanus.
Effect of inclusion of salmon roe on characteristics of salmon baby food products.
Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe.
Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
β-Galactosidase production by the psychrotolerant yeast Guehomyces pullulans 17-1 isolated from sea sediment in Antarctica and lactose hydrolysis.
Persistent organic pollutant exposure leads to insulin resistance syndrome.
Content of free D-Ala and D-Glu in traditional Asian fermented seasonings.
Improving the palatability of salt-reduced food using dried bonito stock.
Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.
Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis.
Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince.
Correlation of mannitol fermentation with virulence-associated genotypic characteristics in Vibrio vulnificus isolates from oysters and water samples in the Gulf of Mexico.
Protection against oxidative stress, inflammation, and apoptosis of high-glucose-exposed proximal tubular epithelial cells by astaxanthin.
Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
Adherence to food-based dietary guidelines and evaluation of nutrient intake in 7-year-old children.
Umami and the foods of classical antiquity.
Cocultivation of Lactococcus lactis and Teredinobacter turnirae for biological chitin extraction from prawn waste.
Effects of feeding schedule on locomotor activity rhythms and stress response in sea bream.
Cluster of ciguatera fish poisoning--North Carolina, 2007.
Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger.
Dietary antioxidants and glucose metabolism.
Composition and consumer acceptability of a novel extrusion-cooked salmon snack.
Bacteria flora and heavy metals in cultivated oysters Crassostrea iredalei of Setiu Wetland, East Coast Peninsular Malaysia.
Effectiveness of lemon juice in the elimination of Salmonella Typhimurium in stuffed mussels.
The sensory interactions of organic acids and various flavors in ramen soup systems.
Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage.
Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces.
The co-action of osmotic and high temperature stresses results in a growth improvement of Debaryomyces hansenii cells.
[Effects of food supplements on the safety and quality of seafoods].
Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
Effect of x-ray irradiation on reducing the risk of listeriosis in ready-to-eat vacuum-packaged smoked mullet.
Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.
Fast analysis of sugars, fruit acids, and vitamin C in sea buckthorn (Hippophaë rhamnoides L.) varieties.
Food deprivation alters osmoregulatory and metabolic responses to salinity acclimation in gilthead sea bream Sparus auratus.
Effect of normal and waxy maize starch on growth, food utilization and hepatic glucose metabolism in European sea bass (Dicentrarchus labrax) juveniles.
Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying.
Effect of maillard reaction on allergenicity of scallop tropomyosin.
Epidemiology of bitter crab disease (Hematodinium sp.) in snow crabs Chionoecetes opilio from Newfoundland, Canada.
Exposure to persistent organochlorine pollutants and seminal levels of markers of epididymal and accessory sex gland functions in Swedish men.
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
Quality components of sea buckthorn (Hippophae rhamnoides) varieties.
Dietary risk factors for inflammatory bowel disease: a multicenter case-control study in Japan.
Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage.
Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola.
Detection and masking of spoiled food smells by odor maps in the olfactory bulb.
Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.
Improvement of bioinsecticides production through mutagenesis of Bacillus thuringiensis by u.v. and nitrous acid affecting metabolic pathways and/or delta-endotoxin synthesis.
International variations in the outcome of schizophrenia and the prevalence of depression in relation to national dietary practices: an ecological analysis.
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
Bacterial synergism or antagonism in a gel cassette system.
Dietary and nutritional patterns in an elderly rural population in Northern and Southern Italy: (I). A cluster analysis of food consumption.
Seasonal distribution of bromophenols in selected Hong Kong seafood.
Cataract formation in Atlantic salmon, Salmo salar L., smolt relative to dietary pro- and antioxidants and lipid level.
Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
Eating patterns and obesity in children. The Bogalusa Heart Study.
Inactivation by ionizing radiation of Salmonella enteritidis, Salmonella infantis, and Vibrio parahaemolyticus in oysters (Crassostrea brasiliana).
Effects of changes in dietary amino acid balance on milk yield and mammary function in dairy cows.
Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
Seasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrum, and Lobophora variegata) collected in Hong Kong.
Disparities in food habits across Europe.
High-cell-density fed-batch cultivation of the docosahexaenoic acid producing marine alga Crypthecodinium cohnii.
Trends in foods available for consumption: Europe, 1961-1999.
Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium.
Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses.
Role of acetate in production of an autoinducible class IIa bacteriocin in Carnobacterium piscicola A9b.
[A study on formation of N-(nitrosomethyl) urea in experimental pig stomach gavaged with fish sauce].
Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce.
Correlation between medium acidification and pathogenicity in environmental halophilic non-cholera vibrios.
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.
Iodine-induced hypothyroidism as a result of excessive intake of confectionery made with tangle weed, Kombu, used as a low calorie food during a bulimic period in a patient with anorexia nervosa.
Performance of lactating dairy cows fed alfalfa or red clover silage as the sole forage.
Using microwave distillation-solid-phase microextraction--gas chromatography--mass spectrometry for analyzing fish tissue.
Distribution of bromophenols in species of marine algae from eastern Australia.
Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis.
Volatile components in crabmeats of Charybdis feriatus.
Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients.
Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming).
Distribution of bromophenols in species of marine polychaetes and bryozoans from eastern Australia and the role of such animals in the flavor of edible ocean fish and prawns (shrimp).
Determination of borates in caviare by ion-exclusion chromatography.
Effect of amount of dietary supplement and source of protein on milk production, ruminal fermentation, and nutrient flows in dairy cows.
Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrees C.
[Mass ciguatera poisoning after eating barracuda in Mexico: prognostic and therapeutic implications].
Value of feather meal in a molasses-based liquid supplement fed to yearling cattle consuming a forage diet.
Value-added products from underutilized fish species.
Different strains of Saccharomyces cerevisiae differ in their effects on ruminal bacterial numbers in vitro and in sheep.
Organic neurotoxins in seafoods.
Detection of sodium channel toxins: directed cytotoxicity assays of purified ciguatoxins, brevetoxins, saxitoxins, and seafood extracts.
Ciguatera: current concepts.
Biodiversity of lactic acid bacteria from food-related ecosystems.
[Production of biological silage from fish scraps].
Relative importance of risk factors in bladder carcinogenesis: some new results about Mediterranean habits.
Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein.
Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish.
[Microbial silage production from eviscerated fish].
Chemical additives in seafood products.
[Etiology of hypersensitivity reactions following Chinese or Indonesian meals].
Effects of feeding fish meal to cows on digestibility, milk production, and milk composition.
Aquaculture product quality issues: market position opportunities under mandatory seafood inspection regulations.
Taste-active components in some foods: a review of Japanese research.
[Fish silage prepared from fish species of shrimp by-catch. II. Biological test in broilers].
[Preparation of microbial silage from fish of underutilized species].
[Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate].
[Study on insulin-like efficacy and insulin release activity of meat, fishes and shellfish in vitro. I].
Use of sodium dodecyl sulfate-polymyxin B-sucrose medium for isolation of Vibrio vulnificus from shellfish.
[Request for extension of the use of polyphosphates (E 450) and sorbitol (E 420) to fish preparations with a "surimi" base].
The restaurant syndromes.
Development of an enzymatic fish hydrolysate and its use in instant soup bases.
Improved utilization of marine species of low commercial value through the elaboration of hydrolysates.
Thiosulfate-citrate-bile salts-sucrose agar and its selectivity for clinical and marine vibrio organisms.
Flavor potentiators.
A comparison of lactose broth and MacConkey broth in the presumptive stage of MPN (most probable number) method for recovery of coliforms in shellfish.
Modification of technological properties of fish protein concentrates.
[Changes in the bacteriological, chemical and organoleptic characteristics of the Antartic krill (Euphausia superba) during storage at 0-2 degrees C].
Sepsis, septicaemia, and the sea.
Utilization of fish-protein hydrolysate for artificial rearing of lambs [proceedings].
Specially designed sweeteners and food for diabetics--a real need?
[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].
Production disease control: three dairy herd case studies in NE Scotland.
Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate.
History of food processing.
[Food and pollution].
Feed preferences of adult male Dutch rabbits.
Safety evaluation of disodium 5'-inosinate, disodium 5'-guanylate and disodium 5'-ribonucleotide.
Protein digestibility of a feed mixture in relation to the protein digestibility of the individual protein components.
A rapid selective medium for the determination of trimethylamineoxide-reducing bacteria.
The effect of bypassing the rumen with supplements of protein and energy on intake of concentrates by sheep.
[Food consumption and nutrient intake in preschool and school children (author's transl)].
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
The "trophic" value of foods.
Amylo-1,6-glucosidase-1,4- -glucan: 1,4- -glucan 4- -glycosyltransferase: specificity toward polysaccharide substrates.
Molasses as an energy source for cattle.
Effect of diet composition of the toxicity of zinc for the chick.
Relationship of sugar-induced lesions in the heart of the pig to live weight, serum cholesterol and diet.
Physiological studies on Phymatotrichum omnivorum. II. Physicochemical properties of glycogen.
Procedure for isolation and enumeration of Vibrio parahaemolyticus.
Minimal growth temperature, sodium chloride tolerance, pH sensitivity, and toxin production of marine and terrestrial strains of Clostridium botulinum type C.
Biochemical adaptation of rat liver in response to marginal oxygen toxicity.
The substrate specificity of acid -glucosidase from rabbit muscle.
Carcass composition of chickens fed carbohydrate-free diets containing various lipid energy sources.
Microbial degradation of organic matter in the deep sea.
Relationship between odor of petroleum refinery wastewater and occurrence of "oily" taste-flavor in rainbow trout, Salmo gairdnerii.
Growth and toxin production of Clostridium botulinum types E, nonproteolytic B, and F in nonirradiated and irradiated fisheries products in the temperature range of 36 degrees to 72 degrees F. TID-24881.

Other Information

Export Tariff Code:3302.10.9000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Specific gravity @ 20 °C
Pounds per Gallon 8.747 to 8.872
Refractive Index 1.34 to 1.359 @ 20 °C
Flash Point TCC Value 117.78 °C TCC
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
water No

Organoleptic Properties

Flavor Type: Shellfish
seafood, shellfish, fishy
General comment Seafood shellfish fishy

Potential Uses

Applications
Flavoring purposes Seafood

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for seafood flavor usage levels up to:
not for fragrance use.

Safety references

None found