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banana flavor

General Material Information

Trivial Name banana flavor
Synonyms
  • banana (brown) type flavor
  • banana (fresh) (NI) type flavor
  • banana (H) type flavor
  • banana bolt flavor
  • banana compound natural
  • artificial banana flavor
  • banana flavor (TTB type)
  • banana flavor for confectionery
  • banana flavor for pharmaceuticals
  • banana flavor natural
  • banana flavor organic
  • banana flavor organic-compliant
  • natural banana flavor WONF island type
  • banana flavor WONF natural
  • banana flavor WONF natural liquid or powder
  • banana flavor, artificial # 050001 C7366
  • natural banana flavor, WONF
  • banana fruit powder
  • banana, artificial # 050218 B
  • banana, artificial # 059256 C
  • banana, natural # 050001 106703

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Literature & References

None found
Publications by PubMed
Investigation of antihyperglycaemic activity of banana (Musa sp. var. Nanjangud rasa bale) pseudostem in normal and diabetic rats.
Banana leaf and glucose mineralization and soil organic matter in microhabitats of banana plantations under long-term pesticide use.
Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening.
Biochemical and In-silico Studies on Pectin Methylesterase from G9 Variety of Musa acuminata for Delayed Ripening.
Production of isomaltooligosaccharides from banana flour.
Anti-hyperglycemic effect of the aqueous extract of banana infructescence stalks in streptozotocin-induced diabetic rats.
Green banana pasta: an alternative for gluten-free diets.
Impact of high temperature on ethanol fermentation by Kluyveromyces marxianus immobilized on banana leaf sheath pieces.
Stimulation of glucose uptake by Musa sp. (cv. elakki bale) flower and pseudostem extracts in Ehrlich ascites tumor cells.
Banana by-products: an under-utilized renewable food biomass with great potential.
Expression of rice thaumatin-like protein gene in transgenic banana plants enhances resistance to fusarium wilt.
A sarabande of tropical fruit proteomics: Avocado, banana, and mango.
Morpho-histological study of banana (Musa spp. cv. Grande Naine [AAA]) cell suspensions during cryopreservation and regeneration.
Ripening influences banana and plantain peels composition and energy content.
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
Influence of glycosidic linkage on the nature of carbohydrate binding in beta-prism I fold lectins: an X-ray and molecular dynamics investigation on banana lectin-carbohydrate complexes.
Understanding Musa drought stress physiology using an autotrophic growth system.
Musa acuminata (Del Monte banana) lectin is a fructose-binding lectin with cytokine-inducing activity.
Effect of dietary levels of decorticated cow pea (Vigna unguiculata) supplemented with molasses on broiler chicks performance and carcass traits.
Understanding the molecular mechanism of transcriptional regulation of banana Sucrose phosphate synthase (SPS) gene during fruit ripening: an insight into the functions of various cis-acting regulatory elements.
Short-chain flavor ester synthesis in organic media by an E. coli whole-cell biocatalyst expressing a newly characterized heterologous lipase.
Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening.
Biotransformation of stevioside by Leuconostoc citreum SK24.002 alternansucrase acceptor reaction.
Production of muons from heavy flavor decays at forward rapidity in pp and Pb-Pb collisions at sqrt[s(NN)]=2.76  TeV.
[Sensory evaluation of enteral nutritional supplements].
Expression of a ripening-related cytochrome P450 cDNA in Cavendish banana (Musa acuminata cv. Williams).
In silico analyses of structural and allergenicity features of sapodilla (Manilkara zapota) acidic thaumatin-like protein in comparison with allergenic plant TLPs.
Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
Differential transcriptional regulation of banana sucrose phosphate synthase gene in response to ethylene, auxin, wounding, low temperature and different photoperiods during fruit ripening and functional analysis of banana SPS gene promoter.
Banana as adjunct in beer production: applicability and performance of fermentative parameters.
Synthesis of fructooligosaccharides in banana 'prata' and its relation to invertase activity and sucrose accumulation.
Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
Isolation and characterization of a glucose/mannose-specific lectin with stimulatory effect on nitric oxide production by macrophages from the emperor banana.
Differentiation between cooking bananas and dessert bananas. 1. Morphological and compositional characterization of cultivated Colombian Musaceae (Musa sp.) in relation to consumer preferences.
Centrifugal air-assisted melt agglomeration for fast-release "granulet" design.
The abundant class III chitinase homolog in young developing banana fruits behaves as a transient vegetative storage protein and most probably serves as an important supply of amino acids for the synthesis of ripening-associated proteins.
Cryopreservation of scalps of Malaysian bananas using a pre-growth method.
Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.
Preliminary report on a catalyst derived from induced cells of Rhodococcus rhodochrous strain DAP 96253 that delays the ripening of selected climacteric fruit: bananas, avocados, and peaches.
Laboratory scale production of maltodextrins and glucose syrup from banana starch.
Green banana and pectin improve small intestinal permeability and reduce fluid loss in Bangladeshi children with persistent diarrhea.
Functional characterization of enzymes forming volatile esters from strawberry and banana.
Sucrose preculture to simplify cryopreservation of banana meristem cultures.
New saccharin derivatives as tyrosinase inhibitors.
Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin.
A thaumatin-like antifungal protein from the emperor banana.
Mice acquire flavor preferences during shipping.
Identification of fructooligosaccharides in different banana cultivars.
Crystal structure at 1.45-A resolution of the major allergen endo-beta-1,3-glucanase of banana as a molecular basis for the latex-fruit syndrome.
Effect of dietary fiber from banana (Musa paradisiaca) on cholesterol metabolism.
Sugar-mediated acclimation: the importance of sucrose metabolism in meristems.
Polyamines and fatty acids in sucrose precultured banana meristems and correlation with survival rate after cryopreservation.
IgE-mediated reaction to a banana-flavored drug additive.
Purification and structural analysis of an abundant thaumatin-like protein from ripe banana fruit.
Banana lectin is unique in its recognition of the reducing unit of 3-O-beta-glucosyl/mannosyl disaccharides: a calorimetric study.
Study finds bananas a good energy source for exercisers.
Enzymatic synthesis of isoamyl butyrate catalyzed by immobilized lipase on poly-methacrylate particles: optimization, reusability and mass transfer studies.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Flavor-nutrient learning independent of flavor-taste learning with college students.
Flavor preference conditioning by oral self-administration of ethanol.
Odor-taste convergence in the nucleus of the solitary tract of the awake freely licking rat.
D meson elliptic flow in noncentral Pb-Pb collisions at sqrt[sNN]=2.76 Tev.
Quantitative prediction of the bitterness suppression of elemental diets by various flavors using a taste sensor.
Pharmaceutical optimization of lipid-based dosage forms for the improvement of taste-masking, chemical stability and solubilizing capacity of phenobarbital.
Phosphoglucose isomerase from bananas: partial characterization and relation to main changes in carbohydrate composition during ripening.
Palatability of oral antibiotics among children in an urban primary care center.
Inhibition of beta-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Development of a toxic bait for control of eastern lubber grasshopper (Orthoptera: Acrididae).
An acceptability study of two pivampicillin mixtures in children in general practice.
Potentiation of taste and extract stimuli in conditioned flavor preference learning.
Inhibition of intestinal metabolism of the antiviral ester prodrug bis(POC)-PMPA by nature-identical fruit extracts as a strategy to enhance its oral absorption: an in vitro study.
The flavouring phytochemical 2-pentanone reduces prostaglandin production and COX-2 expression in colon cancer cells.
Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées.
A molecular basis for the endo-beta 1,3-glucanase activity of the thaumatin-like proteins from edible fruits.
Direct profiling of saccharides, organic acids and anthocyanins in fruits using electrospray droplet impact/secondary ion mass spectrometry.
Differential characteristics in the chemical composition of bananas from Tenerife (Canary Islands) and Ecuador.
[Dentin demineralization in situ during frequent exposures to bananas or sucrose].
Efficacy of fluoride toothpaste in preventing demineralization of smooth dentin surfaces and narrow grooves in situ under frequent exposures to sucrose or bananas.
Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca).
EFFECT OF LIGHT AND RELATED FACTORS ON ION ABSORPTION BY BANANA LEAF DISKS.
A post-processing method for correction and enhancement of chemical shift images.
Analysis of glycation induced protein cross-linking inhibitory effects of some antidiabetic plants and spices.
Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: collaborative study.
Bananas--physiology and biochemistry of storage and ripening for optimum quality.
Metabolic analysis of kiwifruit (Actinidia deliciosa) berries from extreme genotypes reveals hallmarks for fruit starch metabolism.
Hypertonic solutions to induce abortion.
Effect of corosolic acid on gluconeogenesis in rat liver.
Production, purification, immobilization, and characterization of a thermostable β-galactosidase from Aspergillus alliaceus.
Fructose 2,6-bisphosphate and the climacteric in bananas.
[Use of nopal dietary fiber in a powder dessert formulation].
In vitro staining of resin composites by liquids ingested by children.
The effect of intracerebroventricularly infused satietin on conditioned taste aversion and feeding in rats fasted different lengths.
Gustofacial and olfactofacial responses in human adults.
Does modification of olfacto-gustatory stimulation diminish sensory-specific satiety in humans?
Session duration and the VI response function: Within-session prospective and retrospective effects.
Development of an infant food product based on fermented milk, cereals and soybean.
Characterization of peach thaumatin-like proteins and their identification as major peach allergens.
Sensory-specific satiety with simple foods in humans: no influence of BMI?
Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
Effect of mixed antimicrobial agents and flavors in active packaging films.
Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.
Prediction of a glucose appearance function from foods using deconvolution.
Increase in blood glucose in insulin-dependent diabetics after intake of various fruits.
A biofuel cell harvesting energy from glucose-air and fruit juice-air.
A comparison of the effects of some extrinsic and intrinsic sugars on dental plaque pH.
Protection of testicular dysfunctions by MTEC, a formulated herbal drug, in streptozotocin induced diabetic rat.
Potential sources of sugar for the phlebotomine sandfly Lutzomyia youngi (Diptera: Psychodidae) in a Colombian coffee plantation.
Study of the anti-hyperglycemic effect of plants used as antidiabetics.
Mannose-binding plant lectins: different structural scaffolds for a common sugar-recognition process.
Glucose is the major component controlling irregular spike activity after feeding in primates.
Study on lactation performance of Burmese mothers.
Crystal structure analysis of NP24-I: a thaumatin-like protein.
Prevalence of dental caries and sugar consumption among 6-12-y-old schoolchildren in La Trinidad, Benguet, Philippines.
Polygalacturonase and ethanol production in Kluyveromyces marxianus: potential use of polygalacturonase in foodstuffs.
Anoxia tolerance and anaerobic metabolism in two tropical weevil species (Coleoptera, Curculionidae).
The plaque acidogenic response to carbohydrates of children from three ethnic groups in South Africa.
The effects of D1 (NNC 22-0215) and D2 (haloperidol) antagonists in a chronic double-blind placebo controlled trial in cebus monkeys.
Muscle glycogen storage postexercise: effect of mode of carbohydrate administration.
Dietary manipulation of postprandial colonic lactose fermentation: I. Effect of solid foods in a meal.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
banana, fruity, creamy, green, tropical
General comment Banana

Potential Uses

Applications
Odor purposes Banana

Safety Information

Safety information

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 banana flavor usage levels up to:
not for fragrance use.

Safety references

None found