We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

prickly pear flavor

General Material Information

Trivial Name prickly pear flavor

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by PubMed
A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
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.
Effect of Opuntia streptacantha Lem. on alpha-glucosidase activity.
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.
Purification and neuroprotective effects of polysaccharides from Opuntia Milpa Alta in cultured cortical neurons.
[Mixed drink consisting of guava (Psidium guajava. L) and forrageira palm (Opuntia fícus-indica): development and acceptability].
The effect of variety and location on cactus pear (Opuntia ficus-indica) fruit quality.
Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.].
An arabinogalactan from the skin of Opuntia ficus-indica prickly pear fruits.
[Use of nopal dietary fiber in a powder dessert formulation].
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.
Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.).
Cactus pear fruit: a new source for a natural sweetner.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Melon
melon, watermelon, fig, plum, strawberry, honeydew, bubble gum
General comment Melon watermelon fig plum strawberry honeydew bubble gum

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

Safety references

None found