Category:flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Food Chemicals Codex Listed:
|Flavor Type: spicy
|Taste Description: hot pepper
|Odor and/or flavor descriptions from others (if found).
| Classification of the substance or mixture
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
| GHS Label elements, including precautionary statements
Safety in Use Information:
|flavored products of all types
|Recommendation for hot pepper flavor usage levels up to:
|not for fragrance use.
Potential Blenders and core components note
Occurrence (nature, food, other):note
|PubMed:Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas.
|PubMed:CaGLK2 regulates natural variation of chlorophyll content and fruit color in pepper fruit.
|PubMed:Development of stable isotope dilution assays for the quantitation of Amadori compounds in foods.
|PubMed:Dietary essential oils improve the hepatic antioxidative status of broiler chickens.
|PubMed:Exploiting cell metabolism for biocatalytic whole-cell transamination by recombinant Saccharomyces cerevisiae.
|PubMed:A mixture of carvacrol, cinnamaldehyde, and capsicum oleoresin improves energy utilization and growth performance of broiler chickens fed maize-based diet.
|PubMed:Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds.
|PubMed:Mechanisms and clinical uses of capsaicin.
|PubMed:Capturing flavors from Capsicum baccatum by introgression in sweet pepper.
|PubMed:In silico analyses of structural and allergenicity features of sapodilla (Manilkara zapota) acidic thaumatin-like protein in comparison with allergenic plant TLPs.
|PubMed:Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit.
|PubMed:Pilot study on which foods should be avoided by patients with psoriasis.
|PubMed:Capsicum annuum L. trypsin inhibitor as a template scaffold for new drug development against pathogenic yeast.
|PubMed:Spices and energy balance.
|PubMed:Effects of dietary supplementation with phytonutrients on vaccine-stimulated immunity against infection with Eimeria tenella.
|PubMed:Effects of essential oils on rumen fermentation, milk production, and feeding behavior in lactating dairy cows.
|PubMed:Chemical and pharmacological aspects of capsaicin.
|PubMed:High-throughput gene expression analysis of intestinal intraepithelial lymphocytes after oral feeding of carvacrol, cinnamaldehyde, or Capsicum oleoresin.
|PubMed:Administration of tomato and paprika beverages modifies hepatic glucose and lipid metabolism in mice: a DNA microarray analysis.
|PubMed:Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.
|PubMed:Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level.
|PubMed:Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats.
|PubMed:Variability for free sugars and organic acids in Capsicum chinense.
|PubMed:Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
|PubMed:TRPA1 agonists--allyl isothiocyanate and cinnamaldehyde--induce adrenaline secretion.
|PubMed:A novel CaAbsi1 gene induced by early-abiotic stresses in pepper.
|PubMed:Molecular characterization of a pepper C2 domain-containing SRC2 protein implicated in resistance against host and non-host pathogens and abiotic stresses.
|PubMed:Function of a novel GDSL-type pepper lipase gene, CaGLIP1, in disease susceptibility and abiotic stress tolerance.
|PubMed:Simultaneous determination of cinnamaldehyde, eugenol and piperine by HPTLC densitometric method.
|PubMed:Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry.
|PubMed:Isolation and characterization of novel peptides from chilli pepper seeds: antimicrobial activities against pathogenic yeasts.
|PubMed:Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
|PubMed:Herbicide-affected plant metabolism reduces virus propagation.
|PubMed:Effects of alfalfa extract, anise, capsicum, and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high-concentrate diet.
|PubMed:Expression and functional roles of the pepper pathogen-induced transcription factor RAV1 in bacterial disease resistance, and drought and salt stress tolerance.
|PubMed:Antimicrobial peptides from chili pepper seeds causes yeast plasma membrane permeabilization and inhibits the acidification of the medium by yeast cells.
|PubMed:Effects of flavorings, storage conditions, and storage time on survival of Staphylococcus aureus in Sürk cheese.
|PubMed:Activation of pepper basic PR-1 gene promoter during defense signaling to pathogen, abiotic and environmental stresses.
|PubMed:Identification of a CaRAV1 possessing an AP2/ERF and B3 DNA-binding domain from pepper leaves infected with Xanthomonas axonopodis pv. glycines 8ra by differential display.
|PubMed:Biotransformation and impact of ferulic acid on phenylpropanoid and capsaicin levels in Capsicum annuum L. cv. P1482 cell suspension cultures.
|PubMed:Overexpression of a pepper basic pathogenesis-related protein 1 gene in tobacco plants enhances resistance to heavy metal and pathogen stresses.
|PubMed:Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers.
|PubMed:[Influence of spiced feed additives on taste of hen's eggs].
|PubMed:Protein modification during anti-viral heat-treatment bioprocessing of factor VIII concentrates, factor IX concentrates, and model proteins in the presence of sucrose.
|PubMed:Protein modifications during antiviral heat bioprocessing and subsequent storage.
|PubMed:Evaluation of protein modification during anti-viral heat bioprocessing by electrospray ionization mass spectrometry.
|PubMed:Mechanisms of protein modification during model anti-viral heat-treatment bioprocessing of beta-lactoglobulin variant A in the presence of sucrose.
|PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
|PubMed:Antioxidant activity of selected Indian spices.
|PubMed:Quality enhancement of chicken baked without skin using honey marinades.
|PubMed:Protein modification during antiviral heat bioprocessing.
|PubMed:Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin.
|PubMed:Molecular characterization of an Arabidopsis gene encoding hydroperoxide lyase, a cytochrome P-450 that is wound inducible.
|PubMed:Mutagenicity and antimutagenicity testing of six chemicals associated with the pungent properties of specific spices as revealed by the Ames Salmonella/microsomal assay.
|PubMed:Polyamine metabolism and osmotic stress. I. Relation to protoplast viability.
|PubMed:Nutritional influences on the fibrinolytic system.
|PubMed:Use of taste repellants and emetics to prevent accidental poisoning of dogs.
|PubMed:Inhibitory effect of capsaicin on intestinal glucose absorption in vitro.
|PubMed:Chemical studies on the structural protein of potato aucuba mosaic virus.
|PubMed:A thin-layer chromatographic method for the determination of capsaicin in ground paprika.
|PubMed:[Intensification of the 3-ketolactose test of Bernaerts and de Ley with bacteria exposed to the action of capsicine].
|PubMed:Mutarotase in higher plants: distribution and properties.
|PubMed:[Investigations on the separation of capsaicine and nonylacidvanillylamide].