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gooseberry flavor

Gooseberry flavor is a berry-scented compound utilized mainly in flavored products, offering a characteristic gooseberry aroma without classified hazards.

General Material Description

Gooseberry flavor refers to a sensory compound that imparts the characteristic fruity and tart aroma of gooseberries, a type of berry from the genus Ribes. It is recognized primarily for its distinctive berry note which captures the essence of the fresh fruit. This flavor is used as an additive in a wide variety of flavored products across the food and beverage sector. Sometimes referred to by the synonym goose berry flavor, it is valued for imparting a natural fruity layer and enhancing the overall sensory profile of applications. More detailed chemical information related to gooseberry flavor can be found in the PubChem database. The flavor is typically derived from natural extracts or synthetically prepared to replicate the unique gooseberry note.

Occurrence, Applicability & Potential Uses

Gooseberry flavor originates from gooseberries, a fruit found commonly in temperate regions and cultivated for consumption. In flavor applications, it is used predominantly to recreate or enhance the berry's fresh and tangy aroma profile. The compound applies widely to flavored products of various types, including beverages, confectionery, and bakery goods. Its incorporation is aligned with food safety and chemical use standards such as FEMA (US) guidelines, ensuring appropriate concentration levels in consumables. Despite its flavor appeal, gooseberry flavor is not recommended for use in fragrance applications. Its main appeal lies in imparting an authentic berry note appreciated in many modern formulations.

Physico-Chemical Properties Summary

Gooseberry flavor exhibits physico-chemical characteristics typical of fruit-derived flavor compounds, namely volatility that enables olfactory detection and compatibility with aqueous and lipid food matrices. Its molecular profile supports a prominent berry odor without contributing noticeable color or altering texture. These properties make it suitable for integration into complex flavor systems where retention of the fresh fruit character is required. The lack of established oral, dermal, or inhalation toxicity data indicates the necessity for empirical concentration controls in formulations. Additionally, stability under typical food processing temperatures allows effective use in cooked or baked products without significant alteration of sensory quality.

FAQ

What is gooseberry flavor and how is it characterized?
Gooseberry flavor is a sensory compound that replicates the distinctive tart and fruity aroma of gooseberries, which are small edible berries from the genus Ribes. It is primarily used to add a fresh berry note in a variety of flavored products. The flavor is noted for its clean, tangy berry scent that can enhance or simulate natural gooseberry fruit in foods and beverages.
In what types of products is gooseberry flavor typically used, and where does it come from?
This flavoring is commonly utilized in diverse flavored consumables such as beverages, confectionery, and baked goods. The source may be natural extracts derived from the fruit or synthetic formulations designed to mimic its sensory characteristics. Its use is focused on flavor enhancement rather than fragrance applications, given its sensory profile and safety recommendations.
Are there any safety or regulatory considerations for using gooseberry flavor?
Gooseberry flavor has no identified hazards according to OSHA HCS (29 CFR 1910) classifications and presents no documented oral, dermal, or inhalation toxicity. Usage guidance specifies its application in flavored products only and advises against use in fragrances. Regulatory frameworks like FEMA (US) provide guidelines for safe concentration levels in food products to assure consumer safety.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Beta-glucogallin reduces the expression of lipopolysaccharide-induced inflammatory markers by inhibition of aldose reductase in murine macrophages and ocular tissues.
Insulin sensitization via partial agonism of PPARγ and glucose uptake through translocation and activation of GLUT4 in PI3K/p-Akt signaling pathway by embelin in type 2 diabetic rats.
Postprandial glucose, insulin, and free fatty acid responses to sucrose consumed with blackcurrants and lingonberries in healthy women.
Amla (Emblica officinalis) extract is effective in preventing high fructose diet-induced insulin resistance and atherogenic dyslipidemic profile in ovariectomized female albino rats.
The isolation and characterization of β-glucogallin as a novel aldose reductase inhibitor from Emblica officinalis.
ABCG2- and ABCG4-mediated efflux of amyloid-β peptide 1-40 at the mouse blood-brain barrier.
Postprandial glucose, insulin and glucagon-like peptide 1 responses to sucrose ingested with berries in healthy subjects.
Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
Extended ischemia prevents HIF1alpha degradation at reoxygenation by impairing prolyl-hydroxylation: role of Krebs cycle metabolites.
Decrease of aged beer aroma by the reducing activity of brewing yeast.
Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrum L.) juice.
Aglycones and sugar moieties alter anthocyanin absorption and metabolism after berry consumption in weanling pigs.
Changes in the dimeric state of neuronal nitric oxide synthase affect the kinetics of secretagogue-induced insulin response.
Insulinotropic agent ID-1101 (4-hydroxyisoleucine) activates insulin signaling in rat.
A constitutive nitric oxide synthase modulates insulin secretion in the INS-1 cell line.
A neuronal isoform of nitric oxide synthase expressed in pancreatic beta-cells controls insulin secretion.
Glycosidically bound flavor compounds of cape gooseberry (Physalis peruviana L.).
[Respiratory chain and pyruvate metabolism deficiencies in pediatric patients: evaluation of biochemical tests for selective screening].
Experimental NIDDM: development of a new model in adult rats administered streptozotocin and nicotinamide.
4-Hydroxyisoleucine: a novel amino acid potentiator of insulin secretion.
Mechanisms involved in the effect of nitric oxide synthase inhibition on L-arginine-induced insulin secretion.
Vanadyl sulphate differently influences insulin response to glucose in isolated pancreas of normal rats after in vivo or in vitro exposure.
Pancreastatin modulates glucose-stimulated insulin secretion from the perfused rat pancreas.
Alterations of insulin response to different beta cell secretagogues and pancreatic vascular resistance induced by N omega-nitro-L-arginine methyl ester.
Effect of n-hexacosanol on insulin secretion in the rat.
Effects of a peripheral-type benzodiazepine on glucose-induced insulin secretion.
Evidence for a direct inhibitory effect of PYY on insulin secretion in rats.
[Combined administration of sodium chloro-2-propionate and insulin on the secretion of glucagon by the pancreas in the diabetic rat].
[Paradoxical hyperglucagonemia after oral administration of glucose in diabetic dogs. Impact of the cholinergic nervous system].
In vivo study of glucose-induced somatostatin secretion: comparison in normal and alloxan-diabetic dogs.
Antifertility effects of embelin in male rats.
[Importance of the cholinergic nervous system in the postprandial secretion of insulin in dogs].
Involvement of Ca2+ in the impaired glucose-induced insulin release from islets cultured at low glucose.
Effects of a new benzothiadiazine derivative, LN 5330, on insulin secretion.
Sodium 2-chloropropionate: its effects on experimental hyperlactatemia in the dog.
Rapid changes in calcium content of rat pancreatic islets in response to glucose.
[Reduction by sodium dichloroacetate and by insulin of the severe hyperlactemia following phenformin administration in anesthetized or awake dogs].
Identification and quantitative analysis of sugars and non-volatile organic acids in Chinese gooseberry fruit (Actinidia chinensis Planch.).
[Effect of glycemia level on insulin secretion caused by an hypoglycemic sulfamide (glisoxepide) in dogs].

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name gooseberry flavor
Synonyms
  • goose berry flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Berry
gooseberry, berry, fruity, floral, grape
General comment Gooseberry

Potential Uses

Applications
Odor purposes Gooseberry

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

Safety references

None found