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fruit flavor

General Material Information

Trivial Name fruit flavor
Synonyms
  • fruit dried NFB #846 (Frutarom)
  • fruit flavor natural
  • fruit flavor systems
  • fruit flavors
  • artificial fruit flavors
  • natural fruit flavors

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

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Literature & References

None found
Publications by PubMed
Covalent attachment of lipases on glyoxyl-agarose beads: Application in fruit flavor and biodiesel synthesis.
Deciphering gamma-decalactone biosynthesis in strawberry fruit using a combination of genetic mapping, RNA-Seq and eQTL analyses.
Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.
Effects of rootstock/scion combinations on the flavor of citrus fruit.
Isolation, expression, and characterization of a hydroperoxide lyase gene from cucumber.
Metabolic engineering of aroma components in fruits.
Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit.
The flavor of pomegranate fruit: a review.
Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit.
Genetic challenges of flavor improvement in tomato.
Cell wall, cell membrane, and volatile metabolism are altered by antioxidant treatment, temperature shifts, and peel necrosis during apple fruit storage.
Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.
Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
Genetic analysis of strawberry fruit aroma and identification of O-methyltransferase FaOMT as the locus controlling natural variation in mesifurane content.
Changes in the transcriptome of 'Mor' mandarin flesh during storage: emphasis on molecular regulation of fruit flavor deterioration.
Production of volatile metabolites by grape-associated microorganisms.
Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.
Loss of autumn colors under domestication: a byproduct of selection for fruit flavor?
Variability for free sugars and organic acids in Capsicum chinense.
Overaccumulation of higher polyamines in ripening transgenic tomato fruit revives metabolic memory, upregulates anabolism-related genes, and positively impacts nutritional quality.
An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor.
Gain and loss of fruit flavor compounds produced by wild and cultivated strawberry species.
Effect of down-regulation of ethylene biosynthesis on fruit flavor complex in apple fruit.
Citrus fruit bitter flavors: isolation and functional characterization of the gene Cm1,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus.
Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds.
Functional characterization of enzymes forming volatile esters from strawberry and banana.
Controlled continuous flow delivery system for investigating taste-aroma interactions.
Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.
Eating patterns and obesity in children. The Bogalusa Heart Study.
Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.
Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays.
Genetic manipulation of alcohol dehydrogenase levels in ripening tomato fruit affects the balance of some flavor aldehydes and alcohols

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
fruity, tropical, berry, fruit tropical fruit, fruit ripe fruit, fruit overripe fruit, fruit dried fruit
General comment Need more intense fruit? fruity

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

Safety references

None found