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

pumpkin flavor

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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: spicy
Taste Description: pumpkin
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
Abelei Flavors
Pumpkin Flavor
for Sweet - Brown
Pumpkin Fruit Powder
Blue Pacific Flavors
Pumpkin Flavor For Confectionery
E.A. Weber Flavors
Pumpkin Flavor
Nat & Art
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Producers
Pumpkin Flavor
pumpkin flavor
Mission flavors & fragrances
Pumpkin Flavor
Pumpkin Vegetable Powder
Pumpkin Vegetable Powder
NAT F&V™ Organic
The Perfumers Apprentice
Pumpkin Flavor
Virginia Dare
Pumpkin 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:
flavored products of all types
Recommendation for pumpkin 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
For Odor
For Flavor
sorbyl acetate
Potential Uses:
Occurrence (nature, food, other):note
 can be natural
 pumpkin flavor


PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties.
PubMed:Deciphering systemic wound responses of the pumpkin extrafascicular phloem by metabolomics and stable isotope-coded protein labeling.
PubMed:Changes in bacterial composition of zucchini flowers exposed to refrigeration temperatures.
PubMed:Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
PubMed:The origin and composition of cucurbit "phloem" exudate.
PubMed:Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
PubMed:The phloem pathway: new issues and old debates.
PubMed:Ascorbic acid conjugates isolated from the phloem of Cucurbitaceae.
PubMed:Pollinator and herbivore attraction to cucurbita floral volatiles.
PubMed:Arabidopsis peroxisomal citrate synthase is required for fatty acid respiration and seed germination.
PubMed:Synthesis of L-ascorbic acid in the phloem.
PubMed:Influence of cooking process on phenolic marker compounds of vegetables.
PubMed:Evaluation of pumpkin seed products for bread fortification.
PubMed:Simple method for separation of milligram quantities of protochlorophyll a from seed oils in extracts of whole pumpkin seeds.
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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