loquat flavor

General Material Information

Trivial Name

loquat flavor

None found

Publications by PubMed
Sucrose induces expression of the sorbitol-6-phosphate dehydrogenase gene in source leaves of loquat.
Sugar metabolism in relation to chilling tolerance of loquat fruit.
Regulation and improvement of triterpene formation in plant cultured cells of Eriobotrya japonica Lindl.
Effect of different light transmittance paper bags on fruit quality and antioxidant capacity in loquat.
Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats.
Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Corosolic acid isolation from the leaves of Eriobotrta japonica showing the effects on carbohydrate metabolism and differentiation of 3T3-L1 adipocytes.

Wikipedia:

Material listed in food chemical codex

Flavor Type: Fruity
fruity, apricot, plum, cherry, floral, mango
General comment	Loquat


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

Category:
flavored products of all types
Recommendation for loquat flavor usage levels up to:
	not for fragrance use.

None found