artichoke flavor

General Material Information

Trivial Name

artichoke flavor

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Literature & References

None found

Publications by PubMed
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases.
Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning.
Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage.
Transgenic potato tubers accumulate high levels of 1-kestose and nystose: functional identification of a sucrose sucrose 1-fructosyltransferase of artichoke (Cynara scolymus) blossom discs.
Sweet taste of water induced by artichoke (Cynara scolymus).
Jerusalem artichoke as low-cost fructose-rich feedstock for fossil fuels desulphurization by a fructophilic bacterium.
Biodiesel production from yeast Cryptococcus sp. using Jerusalem artichoke.
Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable.
Ethanol production using whole plant biomass of Jerusalem artichoke by Kluyveromyces marxianus CBS1555.
Beneficial effects of soluble dietary Jerusalem artichoke (Helianthus tuberosus) in the prevention of the onset of type 2 diabetes and non-alcoholic fatty liver disease in high-fructose diet-fed rats.
Consolidated bioprocessing of highly concentrated Jerusalem artichoke tubers for simultaneous saccharification and ethanol fermentation.
The extracellular matrix protein artichoke is required for integrity of ciliated mechanosensory and chemosensory organs in Drosophila embryos.
Evidence against sink limitation by the sucrose-to-starch route in potato plants expressing fructosyltransferases.
Metabolomics reveals drastic compositional changes during overwintering of Jerusalem artichoke (Helianthus tuberosus L.) tubers.
Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
Evidence for transfructosidation in the Jerusalem artichoke.
Efficient production of butyric acid from Jerusalem artichoke by immobilized Clostridium tyrobutyricum in a fibrous-bed bioreactor.
Glucose-free fructose production from Jerusalem artichoke using a recombinant inulinase-secreting Saccharomyces cerevisiae strain.
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
Properties of a thermostable nonspecific fructofuranosidase produced by Cladosporium cladosporioides cells for hydrolysis of Jerusalem artichoke extract.
Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.
Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L.
Properties of fructan:fructan 1-fructosyltransferases from chicory and globe thistle, two Asteracean plants storing greatly different types of inulin.
Transport of 1-kestose across the tonoplast of Jerusalem artichoke tubers.
Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man.
Demonstration of an intramitochondrial invertase activity and the corresponding sugar transporters of the inner mitochondrial membrane in Jerusalem artichoke (Helianthus tuberosus L.) tubers.
Isolation and characterization of uridine diphosphate fructose from tubers of jerusalem artichoke (Helianthus tuberosus L.).
SUCROSE-URIDINE DIPHOSPHATE GLUCOSYLTRANSFERASE FROM JERUSALEM ARTICHOKE TUBERS.
[Fructose-containing Jerusalem artichoke honey for the supplementation of the diet of diabetic patients].
[Effect of maleic hydrazide in the tissues of Jerusalem artichoke cultivated in vitro on glucose and inulin levels].
Cold-active and NaCl-tolerant exo-inulinase from a cold-adapted Arthrobacter sp. MN8 and its potential for use in the production of fructose at low temperatures.
Production and characterization of a novel yeast extracellular invertase activity towards improved dibenzothiophene biodesulfurization.
[Acetone-butanol fermentation from the mixture of fructose and glucose].
Molecular cloning and physiological analysis of an invertase isoenzyme in Helianthus tissues.
Inulin-containing biomass for ethanol production: carbohydrate extraction and ethanol fermentation.
Simple and fast method for recognition of reducing and nonreducing neutral carbohydrates by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
Mannose-binding plant lectins: different structural scaffolds for a common sugar-recognition process.
Selection of yeast strains for ethanol production from inulin.
Fructan and free fructose content of common Australian vegetables and fruit.
The metabolism of fructose polymers in plants. Transfructosylation in tubers of Helianthus tuberosus L.

Other Information

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Green
green, artichoke, asparagus, potato baked potato, nutty, avocado
General comment	Artichoke green asparagus

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

Safety references

None found