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pear flavor

Pear flavor is a flavoring ingredient with fruity, juicy, and tropical notes used widely in various flavored products.

General Material Description

Pear flavor primarily functions as a flavoring agent characterized by a complex sensory profile that includes fruity, juicy, tropical, fleshy, melon, dried fruit, apple, and lactonic notes. It appears as a formulated ingredient under synonyms including natural pear flavor WONF #28479 and pear fruit powder. Derived to mimic the fresh, sweet aroma of pears, this compound is used extensively in food and beverage formulations to enhance fruitiness and provide authentic pear character. A controlled-vocabulary reference for this aroma compound can be found in PubChem. The flavor is typically sourced through natural extraction or blending technologies designed to capture the distinctive essence of pear fruit.

Occurrence, Applicability & Potential Uses

Pear flavor is connected to the natural aroma components present in ripe pear fruit, found biologically in the fruit's skin and pulp. Its primary application is in the flavoring of various food products, including beverages, confectionery, dairy items, and other consumables requiring a fresh, fruity note. Under the FEMA (US) standard, it is categorized and regulated to ensure safety and consistency as a flavoring substance. The flavor's versatility makes it suitable for use across multiple product categories aiming to replicate pear's characteristic juicy and sweet profile.

Physico-Chemical Properties Summary

Pear flavor exhibits properties typical of complex fruit flavor mixtures, often containing a combination of volatile esters, alcohols, and lactones that contribute to its juicy and tropical sensory characteristics. These compounds tend to have moderate volatility, influencing headspace concentration and release profile in formulations. The presence of lactonic components enhances the creamy and fleshy mouthfeel perceptions. Stability of the flavor may vary with temperature and exposure to oxygen, factors considered during formulation to maintain sensory integrity. Solubility in aqueous and lipid phases allows for diverse applications in different food matrices.

FAQ

What is pear flavor and what are its main sensory characteristics?
Pear flavor is a flavoring agent designed to replicate the aroma and taste profile of the pear fruit. It features a combination of fruity, juicy, tropical, fleshy, melon, dried fruit, apple, and lactonic notes. These sensory attributes provide a fresh and sweet character, commonly desired in flavor-enhanced products aiming to convey the essence of ripe pear.
Where is pear flavor commonly used and how is it applied in products?
Pear flavor is widely used in the flavoring of food and beverages, including confectionery, dairy products, and flavored drinks. It is incorporated to impart a natural pear aroma and enhance fruitiness. Usage levels are recommended according to product type, ensuring the desired sensory effect without overpowering other ingredients. It is not recommended for fragrance products. Its solubility and volatility offer flexibility in various formulations.
What regulatory standards apply to pear flavor and how is its safety ensured?
Pear flavor falls under FEMA (US) flavoring regulations, which provide guidelines for its safety and usage in food products. According to available safety data, there are no classified hazards or required precautionary labels under OSHA standards. Toxicity data such as oral, dermal, or inhalation toxicity have not been determined, but typical flavor usage levels are established to maintain consumer safety. No adverse safety references have been identified.

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

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Literature & References

None found
Publications by PubMed
Identification of senory attributes that drive the likeability of korean rice wines by american panelists.
Evolution of the aroma volatiles of pear fruits supplemented with fatty acid metabolic precursors.
Glucitol dehydrogenase from peach (Prunus persica) fruits is regulated by thioredoxin h.
Two pear glutathione S-transferases genes are regulated during fruit development and involved in response to salicylic acid, auxin, and glucose signaling.
Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages.
Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes.
Molecular cloning and expression analysis of a gene for sucrose transporter from pear (Pyrus bretschneideri Rehd.) fruit.
A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
The effect of gamma irradiation as a phytosanitary treatment on physicochemical and sensory properties of bartlett pears.
Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
Transient pearling and vesiculation of membrane tubes under osmotic gradients.
Effects of dormancy progression and low-temperature response on changes in the sorbitol concentration in xylem sap of Japanese pear during winter season.
Association of KCNJ1 variation with change in fasting glucose and new onset diabetes during HCTZ treatment.
Time-dependent bioactivity of preparations from cactus pear (Opuntia ficus indica) and ice plant (Mesembryanthemum crystallinum) on human skin fibroblasts and keratinocytes.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
Headspace-single drop microextraction (HS-SDME) in combination with high-performance liquid chromatography (HPLC) to evaluate the content of alkyl- and methoxy-phenolic compounds in biomass smoke.
The effect of variety and location on cactus pear (Opuntia ficus-indica) fruit quality.
Application of a potentiometric sensor array as a technique in sensory analysis.
Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.].
Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.
Fatty acid composition in lipid fractions lengthwise the mycelium of Mortierella isabellina and lipid production by solid state fermentation.
Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.
Quantitative resistance traits and suitability of woody plant species for a polyphagous scarab, Popillia japonica Newman.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Cloning of two isoforms of soluble acid invertase of Japanese pear and their expression during fruit development.
Adulteration of apple with pear juice: emphasis on major carbohydrates, proline, and arbutin.
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Influence of 1-methylcyclopropene and storage atmosphere on changes in volatile compounds and fruit quality of conference pears.
Examination of 1,5-anhydro-D-fructose and the enolone ascopyrone P, metabolites of the anhydrofructose pathway of glycogen and starch degradation, for their possible application in fruits, vegetables, and beverages as antibrowning agents.
Molecular evidence of sorbitol dehydrogenase in tomato, a non-Rosaceae plant.
Molecular genetics of Erwinia amylovora involved in the development of fire blight.
Interaction of cyclodextrins with aliphatic acetate esters and aroma components of La France pear.
Identification of sorbitol transporters expressed in the phloem of apple source leaves.
Polygalacturonase and ethanol production in Kluyveromyces marxianus: potential use of polygalacturonase in foodstuffs.
An arabinogalactan from the skin of Opuntia ficus-indica prickly pear fruits.
An integrated electrochemical fructose biosensor based on tetrathiafulvalene-modified self-assembled monolayers on gold electrodes.
Cloning, expression, and characterization of sorbitol transporters from developing sour cherry fruit and leaf sink tissues.
Protein glycation inhibitory and antioxidative activities of some plant extracts in vitro.
Effect of prickly pear (Opuntia robusta) on glucose- and lipid-metabolism in non-diabetics with hyperlipidemia--a pilot study.
Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice.
Chemical characterization of sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice.
Purification and characterization of a NAD+-dependent sorbitol dehydrogenase from Japanese pear fruit.
Carbohydrate absorption from fruit juices in infants.
Characterization of Royal Gala apple aroma using electronic nose technology-potential maturity indicator.
Consequences of incomplete carbohydrate absorption from fruit juice consumption in infants.
Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.).
Cactus pear fruit: a new source for a natural sweetner.
Style-specific and developmentally regulated accumulation of a glycosylated thaumatin/PR5-like protein in Japanese pear (Pyrus serotina Rehd.).
Gluco-oligosaccharide production by a strain of Erwinia amylovora.
Monospermy and polyspermy after partial zona dissection of reinseminated human oocytes.
Carbohydrate malabsorption following fruit juice ingestion in young children.
Isolation of DNA encoding sucrase genes from Streptococcus salivarius and partial characterization of the enzymes expressed in Escherichia coli.
Multilayered vesicles prepared by reverse-phase evaporation: liposome structure and optimum solute entrapment.
A specific method for the determination of soluble sugars in plant extracts using enzymatic analysis and its application to the sugar content of developing pear fruit buds.
Free sugars and sorbitol in fruits--a complication from the literature.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name pear flavor
Synonyms
  • natural pear flavor WONF #28479
  • pear fruit powder

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
fruity, juicy, tropical, fleshy, melon, fruit dried fruit, apple, lactonic
General comment Fruity juicy tropical fleshy melon dried fruit apple lactonic

Potential Uses

Applications
Flavoring purposes Pear

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

Safety references

None found