theobroma grandiflorum fruit juice
juice expressed from the fruit of theobroma grandiflorum, sterculiaceae
 
Notes:
None found
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Name: theobroma grandiflorum fruit juice
CAS Number: 394236-97-6 
Category: cosmetic and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Food Chemicals Codex Listed: No
Soluble in:
 water
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: antioxidants
humectants
masking agents
perfuming agents
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Suppliers:
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
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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
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Safety in Use Information:
Category: cosmetic and fragrance agents
 
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Safety References:
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 theobroma grandiflorum fruit juice
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References:
 theobroma grandiflorum fruit juice
Pubchem (cas): 394236-97-6
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Other Information:
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 cupuassu
Search Trop  Picture
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Synonyms:
 copoasu fruit juice
 cupuacu fruit juice
 cupuassu fruit juice
 juice expressed from the fruit of theobroma grandiflorum, sterculiaceae
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Articles:
PubMed: Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
PubMed: Plant and metagenomic DNA extraction of mucilaginous seeds.
PubMed: Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of Theobroma grandiflorum (Cupuassu) pulp and seeds.
PubMed: Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586.
PubMed: Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.
PubMed: Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.
PubMed: Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods.
PubMed: Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the Partial Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditions.
PubMed: Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobroma grandiflorum).
PubMed: Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry.
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