| Trivial Name | beef jerky flavor |
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| Perfumer & Flavorists | Start search |
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| NCBI | Start search |
| None found |
| Publications by PubMed | |
| Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. | |
| Wikipedia: | View |
| Flavor Dynamics |
| Material listed in food chemical codex | No |
| Flavor Type: Beefy | |
| beefy, spicy, meaty, beefy roasted beefy | |
| General comment | Beef jerky spicy |
| 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 | |
| Category: | |||
| flavored products of all types | |||
| Recommendation for beef jerky flavor usage levels up to: | |||
| not for fragrance use. | |||
| None found |