EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

green pepper flavor

Sponsors

Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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Perfumer and Flavorist:Search
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Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: vegetable
green watery weedy bitter
Taste Description: green watery weedy bitter vegetable
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Conmax Flavors
Green Bell Pepper Flavor
Conmax Flavors
Red Bell Pepper Flavor
E.A. Weber Flavors
Bell Pepper Flavor
MWNI
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Green Bell Pepper Flavor
Nat, Powder
Flavor Producers
bell pepper flavor
Fleurchem
green bell pepper flavor
Kerr Concentrates
Green Bell Pepper Flavor
Mission flavors & fragrances
Bell Pepper Flavor (Roasted)
Naturex
Green Bell Pepper Vegetable Powder
NAT F&V™
 
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 green pepper flavor usage levels up to:
 not for fragrance use.
 
 
Safety References:
None found
 
References:
None found
 
Other Information:
Export Tariff Code:3302.10.0000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
green
pepper oil
FL/FR
terpenic
para-
cymene
FL/FR
For Flavor
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
green
pepper distillates
FL
green
pepper oil
FL/FR
terpenic
para-
cymene
FL/FR
 
Potential Uses:
FLpepper bell pepper
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
bell pepper flavor
green bell pepper flavor
red bell pepper flavor
bell pepper flavor (roasted)
green bell pepper vegetable powder
 

Articles:

PubMed:Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas.
PubMed:CaGLK2 regulates natural variation of chlorophyll content and fruit color in pepper fruit.
PubMed:Development of stable isotope dilution assays for the quantitation of Amadori compounds in foods.
PubMed:Luteolin inhibits hyperglycemia-induced proinflammatory cytokine production and its epigenetic mechanism in human monocytes.
PubMed:Dietary essential oils improve the hepatic antioxidative status of broiler chickens.
PubMed:Exploiting cell metabolism for biocatalytic whole-cell transamination by recombinant Saccharomyces cerevisiae.
PubMed:A mixture of carvacrol, cinnamaldehyde, and capsicum oleoresin improves energy utilization and growth performance of broiler chickens fed maize-based diet.
PubMed:Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds.
PubMed:Mechanisms and clinical uses of capsaicin.
PubMed:Capturing flavors from Capsicum baccatum by introgression in sweet pepper.
PubMed:In silico analyses of structural and allergenicity features of sapodilla (Manilkara zapota) acidic thaumatin-like protein in comparison with allergenic plant TLPs.
PubMed:The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).
PubMed:A VIN1 GUS::GFP fusion reveals activated sucrose metabolism programming occurring in interspersed cells during tomato fruit ripening.
PubMed:Impact of clonal variability in Vitis vinifera Cabernet franc on grape composition, wine quality, leaf blade stilbene content, and downy mildew resistance.
PubMed:Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.
PubMed:Pilot study on which foods should be avoided by patients with psoriasis.
PubMed:Capsicum annuum L. trypsin inhibitor as a template scaffold for new drug development against pathogenic yeast.
PubMed:Spices and energy balance.
PubMed:Effects of dietary supplementation with phytonutrients on vaccine-stimulated immunity against infection with Eimeria tenella.
PubMed:Effects of essential oils on rumen fermentation, milk production, and feeding behavior in lactating dairy cows.
PubMed:Chemical and pharmacological aspects of capsaicin.
PubMed:High-throughput gene expression analysis of intestinal intraepithelial lymphocytes after oral feeding of carvacrol, cinnamaldehyde, or Capsicum oleoresin.
PubMed:Administration of tomato and paprika beverages modifies hepatic glucose and lipid metabolism in mice: a DNA microarray analysis.
PubMed:Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.
PubMed:Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level.
PubMed:Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats.
PubMed:Variability for free sugars and organic acids in Capsicum chinense.
PubMed:Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
PubMed:A novel CaAbsi1 gene induced by early-abiotic stresses in pepper.
PubMed:Molecular characterization of a pepper C2 domain-containing SRC2 protein implicated in resistance against host and non-host pathogens and abiotic stresses.
PubMed:Function of a novel GDSL-type pepper lipase gene, CaGLIP1, in disease susceptibility and abiotic stress tolerance.
PubMed:Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
PubMed:Simultaneous determination of cinnamaldehyde, eugenol and piperine by HPTLC densitometric method.
PubMed:Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry.
PubMed:Isolation and characterization of novel peptides from chilli pepper seeds: antimicrobial activities against pathogenic yeasts.
PubMed:Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
PubMed:Herbicide-affected plant metabolism reduces virus propagation.
PubMed:Effects of alfalfa extract, anise, capsicum, and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high-concentrate diet.
PubMed:Expression and functional roles of the pepper pathogen-induced transcription factor RAV1 in bacterial disease resistance, and drought and salt stress tolerance.
PubMed:Antimicrobial peptides from chili pepper seeds causes yeast plasma membrane permeabilization and inhibits the acidification of the medium by yeast cells.
PubMed:Activation of pepper basic PR-1 gene promoter during defense signaling to pathogen, abiotic and environmental stresses.
PubMed:Identification of a CaRAV1 possessing an AP2/ERF and B3 DNA-binding domain from pepper leaves infected with Xanthomonas axonopodis pv. glycines 8ra by differential display.
PubMed:Biotransformation and impact of ferulic acid on phenylpropanoid and capsaicin levels in Capsicum annuum L. cv. P1482 cell suspension cultures.
PubMed:Overexpression of a pepper basic pathogenesis-related protein 1 gene in tobacco plants enhances resistance to heavy metal and pathogen stresses.
PubMed:Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.).
PubMed:Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
PubMed:Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers.
PubMed:Development of a toxic bait for control of eastern lubber grasshopper (Orthoptera: Acrididae).
PubMed:[Influence of spiced feed additives on taste of hen's eggs].
PubMed:Prediction of the aroma quality and the threshold values of some pyrazines using artificial neural networks.
PubMed:Sexual pheromone or conventional odors increase extracellular lactate without changing glucose utilization in specific brain areas of the rat.
PubMed:Threshold-based structure-activity relationships of pyrazines with bell-pepper flavor.
PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:Antioxidant activity of selected Indian spices.
PubMed:Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin.
PubMed:Molecular characterization of an Arabidopsis gene encoding hydroperoxide lyase, a cytochrome P-450 that is wound inducible.
PubMed:Mutagenicity and antimutagenicity testing of six chemicals associated with the pungent properties of specific spices as revealed by the Ames Salmonella/microsomal assay.
PubMed:Polyamine metabolism and osmotic stress. I. Relation to protoplast viability.
PubMed:Nutritional influences on the fibrinolytic system.
PubMed:Use of taste repellants and emetics to prevent accidental poisoning of dogs.
PubMed:Inhibitory effect of capsaicin on intestinal glucose absorption in vitro.
PubMed:Chemical studies on the structural protein of potato aucuba mosaic virus.
PubMed:A thin-layer chromatographic method for the determination of capsaicin in ground paprika.
PubMed:[Intensification of the 3-ketolactose test of Bernaerts and de Ley with bacteria exposed to the action of capsicine].
PubMed:Mutarotase in higher plants: distribution and properties.
PubMed:[Investigations on the separation of capsaicine and nonylacidvanillylamide].
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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