basil flavor

General Material Information

Trivial Name	basil flavor
Synonyms	basil flavor WONF basil vegetable powder

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Literature & References

None found

Publications by PubMed
Essential oils from herbs against foodborne pathogens in chicken sausage.
Evaluation of linalool, a natural antimicrobial and insecticidal essential oil from basil: effects on poultry.
Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).
In vivo validation and physiologically based biokinetic modeling of the inhibition of SULT-mediated estragole DNA adduct formation in the liver of male Sprague-Dawley rats by the basil flavonoid nevadensin.
Light reflected from colored mulches affects aroma and phenol content of sweet basil (Ocimum basilicum L.) leaves.
Chavicol formation in sweet basil (Ocimum basilicum): cleavage of an esterified C9 hydroxyl group with NAD(P)H-dependent reduction.
Aroma content of fresh basil (Ocimum basilicum L.) leaves is affected by light reflected from colored mulches.
Evaluation of essential oils for maintaining postharvest quality of Thompson seedless table grape.
The natural basil flavonoid nevadensin protects against a methyleugenol-induced marker of hepatocarcinogenicity in male F344 rat.
De novo production of the monoterpenoid geranic acid by metabolically engineered Pseudomonas putida.
[Sugar bound regular monoterpenes, (part) II production and accumulation of essential oils in Ocimum basilicum callus and suspension cultures (author's transl)].
The identification of vitamin E homologues in medicinal plant samples using ESI(+)-LC-MS3.
Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester.
Guard cell apoplastic photosynthate accumulation corresponds to a phloem-loading mechanism.
Constituents of aromatic plants: II. Estragole.
Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria.
Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway.
Insecticidal activity of basil oil, trans-anethole, estragole, and linalool to adult fruit flies of Ceratitis capitata, Bactrocera dorsalis, and Bactrocera cucurbitae.
Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.
Inhibition of methyleugenol bioactivation by the herb-based constituent nevadensin and prediction of possible in vivo consequences using physiologically based kinetic modeling.
The genotoxic potential in vitro and in vivo of the allyl benzene etheric oils estragole, basil oil and trans-anethole.
Control of Aspergillus flavus in maize with plant essential oils and their components.
Perception and pleasantness of a food with varying odor and flavor among the elderly and young.
Genetic analysis of chemosensory traits in human twins.
Biosynthesis of t-anethole in anise: characterization of t-anol/isoeugenol synthase and an O-methyltransferase specific for a C7-C8 propenyl side chain.
Genotoxicity and endoreduplication inducing activity of the food flavouring eugenol.
Evolution of flavors and scents.
In vitro and in vivo antimicrobial efficacy of essential oils and individual compounds against Phytophthora parasitica var. nicotianae.
Glucuronidation of 1'-hydroxyestragole (1'-HE) by human UDP-glucuronosyltransferases UGT2B7 and UGT1A9.
[Fennel tea: risk assessment of the phytogenic monosubstance estragole in comparison to the natural multicomponent mixture].
Studies of the capillary basal lamina. II. Preparation, chemical composition, andmetobolic properties.
Dietary sources of aldose reductase inhibitors: prospects for alleviating diabetic complications.
Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro.
Exercise-induced fall in insulin: mechanism of action at the liver and effects on muscle glucose metabolism.
Vitamin D inhibits the activation of stress-activated protein kinases by physiological and environmental stresses in keratinocytes.
Simultaneous in vivo monitoring of hepatic glucose and glucose-6-phosphate by (13)C-NMR spectroscopy.

Other Information

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Suppliers

Abelei Flavors	Conmax Flavors
Flavor Dynamics	Flavor Producers
Golden Frog Trading Manufacturing	Mission flavors & fragrances
Naturex	Omega Ingredients
R C Treatt & Co Ltd	Virginia Dare
Flavor Dynamics, Inc.	R C Treatt and Co Ltd

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Spicy
basil, herbal, anise, licorice, green
General comment	Basil

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

Safety references

None found