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nucleotides

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Category:natural substances and extractives

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
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Google Scholar: with word "volatile"	Search
Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
Google Patents:	Search
US Patents:	Search
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PubMed:	Search
NCBI:	Search

Physical Properties:

Food Chemicals Codex Listed:

No

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

Springer^® 2000 yeast extracts

Flavor: characteristic

Our Springer^® 2000 yeast extracts provide an Umami or savoury taste, thanks to the naturally occurring nucleotides they contain. Umami is a Japanese term best translated as having a rounded mouthfeel or imparting a full-bodied perception of taste. These yeast extracts create bouillon and buttery notes and are ideal for masking off-notes, such as bitterness and acidic flavours. These nucleotide-rich extracts work well on their own or in synergy with one of our Springer^® yeast extracts.

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:
natural substances and extractives
Recommendation for nucleotides usage levels up to:
	not for fragrance use.

Recommendation for nucleotides flavor usage levels up to:
	not for flavor use.

Safety References:

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

References:

None found

Other Information:

VCF-Online:	VCF Volatile Compounds in Food
Wikipedia:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

found in nature

Synonyms:

nucleotides

Articles:

PubMed:Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms.

PubMed:Evaluation of Brewer's spent yeast to produce flavor enhancer nucleotides: influence of serial repitching.

PubMed:Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.

PubMed:The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.

PubMed:Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording.

PubMed:Application of diet-derived taste active components for clinical nutrition: perspectives from ancient Ayurvedic medical science, space medicine, and modern clinical nutrition.

PubMed:Metabolic engineering of the purine biosynthetic pathway in Corynebacterium glutamicum results in increased intracellular pool sizes of IMP and hypoxanthine.

PubMed:Quantitation of intracellular purine intermediates in different Corynebacteria using electrospray LC-MS/MS.

PubMed:Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.

PubMed:Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality.

PubMed:Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.

PubMed:Simultaneous determination of nucleosides and nucleotides in dietary foods and beverages using ion-pairing liquid chromatography-electrospray ionization-mass spectrometry.

PubMed:Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.

PubMed:Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).

PubMed:Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.

PubMed:Taste quality of monascal adlay.

PubMed:Developments in the use of Bacillus species for industrial production.

PubMed:A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds.

PubMed:Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.

PubMed:Glutamate and the flavor of foods.

PubMed:Immobilized nucleases.

PubMed:Synergistic effects of 5'-nucleotides on rat taste responses to various amino acids.

PubMed:Flavor potentiators.

PubMed:Microbial production of primary metabolites.

Notes:

None found

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