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

durian 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: onion
durian savory sweet creamy chive garlic caramellic
Taste Description: durian
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Abelei Flavors
Durian Flavor
for Tropical - Ethnic
E.A. Weber Flavors
Durian Flavor
Artificial
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Fleurchem
durian flavor
Naturex
Durian Flavor Powder
NAT F&V™ Exotic
 
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 durian 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
alliaceous
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
garlic oil mexico
FL/FR
methyl furfuryl disulfide
FL/FR
caramellic
levulinic acid
FL/FR
coconut
delta-
octalactone
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
floral
benzyl phenyl acetate
FL/FR
para-
methyl acetophenone
FL/FR
fruity
octyl butyrate
FL/FR
sulfurous
ferula assa-foetida absolute
FL/FR
furfuryl thioacetate
FL/FR
tonka
octahydrocoumarin
FL/FR
vanilla
ethyl vanillin propylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
waxy
nonanoic acid
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diethyl trisulfide
FL
dimethyl tetrasulfide
FL
dipropyl sulfide
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
iso
propyl disulfide
FL
thiophene
FL
2,4,6-
trimethyl-1,3,5-trithiane
FL
acidic
acidic
levulinic acid
FL/FR
alliaceous
allium porrum extract
FL
allyl disulfide
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
garlic oil extenders
FL
garlic oil mexico
FL/FR
leek oil
FL
methyl 3-mercaptobutanoate
FL
onion oil extenders
FL
3-
tetrahydrothiophenone
FL
buttery
butter honey flavor
FL
chocolate
chocolate marshmallow flavor
FL
coconut
massoia bark oil CO2 extract
FL
octahydrocoumarin
FL/FR
delta-
octalactone
FL/FR
coffee
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
creamy
para-
methyl acetophenone
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
eggy
iso
propyl mercaptan
FL
fatty
nonanoic acid
FL/FR
fruity
apple vanilla flavor
FL
apricot vanilla flavor
FL
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
honey
benzyl phenyl acetate
FL/FR
meaty
phenyl mercaptan
FL
musty
ethyl (E)-2-crotonate
FL/FR
onion
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
salty
1-(2-
hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
sulfurous
allium tuberosum oil
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
1-(
methyl thio)-2-butanone
FL
2-
methyl thiophene
FL
onion oleoresin
FL
vanilla
ethyl vanillin propylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vegetable
alpha-
benzylidene methional
FL
waxy
octyl butyrate
FL/FR
 
Potential Uses:
FLdurian
 
Occurrence (nature, food, other):note
 can be natural
 
Synonyms:
 durian flavor
 durian flavor powder
 

Articles:

PubMed:Food Compounds Activating Thermosensitive TRP Channels in Asian Herbal and Medicinal Foods.
PubMed:Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
PubMed:Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
PubMed:In vitro anti-hyperglycemic and antioxidant properties of extracts from the stem bark of Ceiba pentandra.
PubMed:The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans.
PubMed:Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.
PubMed:Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.
PubMed:Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential.
PubMed:Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose.
PubMed:Isolation of mangiferin from Bombax malabaricum and structure revision of shamimin.
PubMed:Carbohydrate analysis of floral nectar using medium infrared.
PubMed:Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.
PubMed:[Amino acid composition of the leaves and fruit pulp of baobab (Adansonia digitata Linn.)].
PubMed:Ascorbic acid content of baobab fruit.
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
Please share your Comments.
Email Address:
Top of Page | Home
Copyright © 1980-2025 The Good Scents Company (tgsc) ™ | Disclaimer | Privacy Policy