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

mulberry flavor


Flavor Demo Formulas
Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: berry
Taste Description: mulberry
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Abelei Flavors
Mulberry Flavor
for Beverage
Abelei Flavors
Mulberry Flavor
for Dairy
Abelei Flavors
Mulberry Flavor
for Floral - Aromatic
Abelei Flavors
Mulberry Flavor
for Functional & Trendy
Abelei Flavors
Mulberry Flavor
for Soft Fruit
Abelei Flavors
Mulberry Flavor
for Tropical - Ethnic
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Producers
Mulberry Flavor
mulberry flavor
Virginia Dare
Mulberry 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
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 mulberry flavor usage levels up to:
 not for fragrance use.
Safety References:
None found
None found
Other Information:
Export Tariff Code:3302.10.0000
Potential Blenders and core components note
None Found
Potential Uses:
Occurrence (nature, food, other):note
 can be natural
 mulberry flavor


PubMed:1-Deoxynojirimycin attenuates high glucose-accelerated senescence in human umbilical vein endothelial cells.
PubMed:Mulberroside A protects against ischemic impairment in primary culture of rat cortical neurons after oxygen-glucose deprivation followed by reperfusion.
PubMed:Mulberry 1-deoxynojirimycin pleiotropically inhibits glucose-stimulated vascular smooth muscle cell migration by activation of AMPK/RhoB and down-regulation of FAK.
PubMed:The regulatory impacts of Morus Alba leaf extract on some enzymes involved in glucose metabolism pathways in diabetic rat liver.
PubMed:[Effect of mulberry leaves extracts on glucose uptake of insulin-resistant HepG2 cells and the mechanism].
PubMed:A novel high dextran yielding Weissella cibaria JAG8 for cereal food application.
PubMed:Mulberry leaf extract stimulates glucose uptake and GLUT4 translocation in rat adipocytes.
PubMed:Repeated ingestion of the leaf extract from Morus alba reduces insulin resistance in KK-Ay mice.
PubMed:Regulation effects on abnormal glucose and lipid metabolism of TZQ-F, a new kind of Traditional Chinese Medicine.
PubMed:The relationship between 1-deoxynojirimycin content and alpha-glucosidase inhibitory activity in leaves of 276 mulberry cultivars (Morus spp.) in Kyoto, Japan.
PubMed:[Separation and regeneration of protoplast from Phellinus igniarius].
PubMed:In vitro hypoglycemic activity of methanolic extract of some indigenous plants.
PubMed:Influence of mulberry leaf extract on the blood glucose and breath hydrogen response to ingestion of 75 g sucrose by type 2 diabetic and control subjects.
PubMed:Alpha-glucosidase inhibitory effect of mulberry (Morus alba) leaves on Caco-2.
PubMed:Inhibitory effects of mulberry leaf extract on postprandial hyperglycemia in normal rats.
PubMed:[Suppression of glucose absorption by various health teas in rats].
PubMed:Antioxidant role of mulberry (Morus indica L. cv. Anantha) leaves in streptozotocin-diabetic rats.
PubMed:Purification and characterization of Moran 20K from Morus alba.
PubMed:Potentiation of glucose-induced insulin secretion by fagomine, a pseudo-sugar isolated from mulberry leaves.
PubMed:N-containing sugars from Morus alba and their glycosidase inhibitory activities.
PubMed:[Determining the content of honey in honey-made mulberry bark].
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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