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

avocado flavor

Supplier Sponsors

Category:flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Flavor Type: green
avocado green creamy oily artichoke fatty
Taste Description: avocado green creamy oily artichoke fatty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Abelei Flavors
Avocado Flavor
for Functional & Trendy
Abelei Flavors
Avocado Flavor
for Tropical - Ethnic
Conmax Flavors
Avocado Flavor
E.A. Weber Flavors
Avocado Flavor
Nat & Art
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Avocado Type Flavor
Nat, Liquid
Flavor Producers
Avocado Flavor
Fleurchem
avocado flavor
Mission flavors & fragrances
Avocado Flavor
Virginia Dare
Avocado Flavor
 
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 avocado 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
aldehydic
2-
tridecenal
FL/FR
cheesy
2-
methyl hexanoic acid
FL/FR
fruity
octyl butyrate
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
hexyl tiglate
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl decanoate
FL/FR
For Flavor
aldehydic
2-
tridecenal
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
creamy
triacetin
FL
fatty
diacetyl trimer
FL
fruity
green
banana flavor
FL
green
2,4-
hexadienal
FL
hexyl tiglate
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl decanoate
FL/FR
octyl butyrate
FL/FR
 
Potential Uses:
 avocado
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 avocado type flavor
 

Articles:

PubMed:Reduced-calorie avocado paste attenuates metabolic factors associated with a hypercholesterolemic-high fructose diet in rats.
PubMed:Effect of dietary intake of avocado oil and olive oil on biochemical markers of liver function in sucrose-fed rats.
PubMed:Antihypertensive potential of the aqueous extract which combine leaf of Persea americana Mill. (Lauraceae), stems and leaf of Cymbopogon citratus (D.C) Stapf. (Poaceae), fruits of Citrus medical L. (Rutaceae) as well as honey in ethanol and sucrose experimental model.
PubMed:Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.
PubMed:Water relations in culture media influence maturation of avocado somatic embryos.
PubMed:Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
PubMed:A sarabande of tropical fruit proteomics: Avocado, banana, and mango.
PubMed:Determination by near-infrared spectroscopy of perseitol used as a marker for the botanical origin of avocado (Persea americana Mill.) honey.
PubMed:Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing.
PubMed:[Fatty acids profile and microstructure of avocado puree after microwave heating].
PubMed:Enzyme-assisted extraction of flavorings and colorants from plant materials.
PubMed:Preliminary report on a catalyst derived from induced cells of Rhodococcus rhodochrous strain DAP 96253 that delays the ripening of selected climacteric fruit: bananas, avocados, and peaches.
PubMed:Sequence analysis of ripening-related cytochrome P-450 cDNAs from avocado fruit.
PubMed:A basis for estimation of consumption: literature values for selected food volatiles. Part III.
PubMed:High-performance liquid chromatographic analysis of D-manno-heptulose, perseitol, glucose, and fructose in avocado cultivars.
PubMed:The biosynthesis of steryl glucosides in plants.
PubMed:Streptococcus mutans adherence: presumptive evidence for protein-mediated attachment followed by glucan-dependent cellular accumulation.
PubMed:Expression of a ripening-related cytochrome P450 cDNA in Cavendish banana (Musa acuminata cv. Williams).
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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