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

rebaudioside A
stevia – rebaudioside A (Reb A)

Supplier Sponsors

CAS Number: 58543-16-1Picture of molecule3D/inchi
FDA UNII: B3FUD0528F
Beilstein Number:6470556
MDL:MFCD02183463
XlogP3-AA:-2.70 (est)
Molecular Weight:967.02350000
Formula:C44 H70 O23
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:sweeteners, flavor enhancers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 418 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 467 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 461 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 393 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 388 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 380 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 369 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 365 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 354 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (rebaudioside A) View - notice PDF
GRN 329 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 318 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 303 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 282 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 278 Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 252 Rebaudioside A purified from Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 253 Rebaudioside A purified from Stevia rebaudiana (Bertoni) Bertoni View - notice PDF
GRN 632 Rebaudioside A from Yarrowia lipolytica View - notice PDF
DG SANTE Food Flavourings:16.113 rebaudioside A
FEMA Number:4601 rebaudioside A
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):58543-16-1 ; REBAUDIOSIDE A
 
Physical Properties:
Appearance:white to off white powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 242.00 to 244.00 °C. @ 760.00 mm Hg (est)
Melting Point: 210.00 to 215.00 °C. @ 760.00 mm Hg
Boiling Point:1103.45 °C. @ 760.00 mm Hg (est)
Flash Point: 608.00 °F. TCC ( 320.20 °C. ) (est)
logP (o/w): -1.428 (est)
Soluble in:
 alcohol
 water, 1253 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Flavor Type: sweet
sweet
Taste Description: sweet
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Alfa Biotechnology
For experimental / research use only.
Rebaudioside A 98%
BOC Sciences
For experimental / research use only.
Rebaudioside A
Charkit Chemical
STEVIA REB-A 98%
Coompo
For experimental / research use only.
Rebaudioside A from Plants ≥98%
Odor: characteristic
Use: Rebaudioside A is one of the many steviol glycosides in stevia leaves that provide sweetness. Rebaudioside A is approximately 250 to 300 times sweeter than sucrose. Research has shown that Rebaudioside A do not contribute calories or carbohydrates to the diet and do not affect blood glucose or insulin response, which allows people with diabetes to consume a greater variety of foods and comply with a healthful meal plan. High purity rebaudioside A (rebiana) produced to food-grade specifications and according to Good Manufacturing Practices is safe for human consumption under its intended conditions of use as a general purpose sweetener.
ExtraSynthese
For experimental / research use only.
Rebaudioside A (HPLC) ≥98%
Jungbunzlauer Suisse
ERYLITE® Stevia
Odor: characteristic
Use: ERYLITE® Stevia is a unique natural sweetening system based on the bulk sweetener ERYLITE® and the stevia extract Rebaudioside A. Free from calories it provides a sugar-like bulk, sweetness and taste. The plant-based origin of Rebaudioside A and the fermentation origin of ERYLITE® makes ERYLITE® Stevia fully natural. ERYLITE® Stevia finds application in foods and beverages for tasty sugar and calorie reduction.
Layn Natural ingredients
Reb-A Series
Nacalai USA
For experimental / research use only.
Rebaudioside A
Penta International
REBAUDIOSIDE A
Prinova
Rebaudioside A
PureCircle
Rebaudioside A
Sigma-Aldrich
For experimental / research use only.
Rebaudioside A analytical reference material
Sinoway Industrial
For experimental / research use only.
Rebaudioside A
97% UP
TCI AMERICA
For experimental / research use only.
Rebaudioside A >98.0%(HPLC)
 
Safety Information:
Preferred SDS: View
 
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:
sweeteners, flavor enhancers
Recommendation for rebaudioside A usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1200.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 11088 (μg/person/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 24. Update in publication number(s): 26, 28
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 20.0000030.00000
beverages(alcoholic): 20.0000030.00000
breakfast cereal: 20.0000030.00000
cheese: --
chewing gum: 200.00000200.00000
condiments / relishes: 20.0000030.00000
confectionery froastings: 20.0000030.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 20.0000030.00000
fruit ices: 20.0000030.00000
gelatins / puddings: 20.0000030.00000
granulated sugar: --
gravies: 20.0000030.00000
hard candy: 20.0000030.00000
imitation dairy: 20.0000030.00000
instant coffee / tea: 20.0000030.00000
jams / jellies: 20.0000030.00000
meat products: 20.0000075.00000
milk products: 20.0000030.00000
nut products: --
other grains: --
poultry: 20.0000075.00000
processed fruits: 20.0000030.00000
processed vegetables: 20.0000030.00000
reconstituted vegetables: --
seasonings / flavors: 20.0000030.00000
snack foods: 20.0000030.00000
soft candy: 20.0000030.00000
soups: 20.0000030.00000
sugar substitutes: --
sweet sauces: 20.0000030.00000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 20.0000030.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 20.0000030.00000
Processed fruit (04.1): 20.0000030.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 20.0000030.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 20.0000030.00000
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 20.0000030.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 20.0000030.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 20.0000030.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :124378
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
Chemidplus:0058543161
RTECS:NZ8174800 for cas# 58543-16-1
 
References:
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):124378
Pubchem (sid):135080335
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB34950
FooDB:FDB013543
Export Tariff Code:2938.90.0000
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
For Odor
alcoholic
fusel oil
FL/FR
amber
ambrette seed oil
FL/FR
animal
methyl (E)-2-octenoate
FL/FR
anise
star
anise seed oil terpeneless
FL/FR
anisic
para-
acetanisole
FL/FR
ethyl para-anisate
FL/FR
balsamic
benzyl salicylate
FL/FR
ethyl cinnamate
FL/FR
dextro-
fenchone
FL/FR
guaiacyl phenyl acetate
FL/FR
3-
phenyl propyl cinnamate
FL/FR
bready
furfural
FL/FR
buttery
acetoin
FL/FR
caramellic
caramel furanone solution
FL/FR
caramel pentadione
FL/FR
coffee dione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl cyclopentenolone
FL/FR
ethyl furaneol
FL/FR
ethyl maltol
FL/FR
levulinic acid
FL/FR
maltol
FL/FR
maltyl isobutyrate
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
5-
methyl furfural
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone solution
FL/FR
cheesy
iso
valeric acid
FL/FR
chemical
iso
butyl formate
FL/FR
propyl propionate
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
citrus
2-
ethyl-1-hexanol
FL/FR
lime essence oil
FL/FR
dextro-
limonene
FL/FR
alpha-
terpinyl methyl ether
FL/FR
coconut
delta-
octalactone
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
dry
3,4-
xylenol
FL/FR
earthy
methyl 3-hexenoate
FL/FR
ethereal
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl pyruvate
FL/FR
iso
propyl formate
FL/FR
fatty
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
floral
acetophenone
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
benzyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl anthranilate
FL/FR
citronellyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
geranyl isobutyrate
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hexyl lactate
FL/FR
hydroxycitronellal
FL/FR
hydroxycitronellol
FL/FR
alpha-
ionol
FL/FR
para-
methyl acetophenone
FL/FR
beta-
naphthyl methyl ketone
FL/FR
orris rhizome absolute (iris germanica)
FL/FR
orris rhizome absolute (iris pallida)
FL/FR
phenethyl alcohol
FL/FR
phenethyl propionate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
iso
propyl phenyl acetate
FL/FR
rhodinyl phenyl acetate
FL/FR
rose butanoate
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
terpinyl valerate
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
allyl hexanoate
FL/FR
iso
butyl 2-butenoate
FL/FR
iso
butyl acetoacetate
FL/FR
iso
butyl anthranilate
FL/FR
butyl isovalerate
FL/FR
iso
butyl isovalerate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl isovalerate
FL/FR
ethyl lactate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
ethyl valerate
FL/FR
heliotropyl isobutyrate
FL/FR
2-
hexen-1-ol
FL/FR
hexyl acetate
FL/FR
linalyl isobutyrate
FL/FR
menthyl isovalerate
FL/FR
methyl anthranilate
FL/FR
2-
methyl butyl acetate
FL/FR
methyl heptanoate
FL/FR
methyl isobutyrate
FL/FR
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
octyl butyrate
FL/FR
octyl propionate
FL/FR
2-
pentanone
FL/FR
pineapple hydroxyhexanoate
FL/FR
prenyl acetate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
propyl heptanoate
FL/FR
propyl hexanoate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl octanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
tetrahydrofurfuryl acetate
FL/FR
para-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
tropical ionone
FL/FR
green
cucumber essence
FL/FR
hexyl isobutyrate
FL/FR
hexyl phenyl acetate
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
2-
octen-1-ol
FL/FR
(E)-2-
octen-1-ol
FL/FR
phenethyl tiglate
FL/FR
terpinyl propionate
FL/FR
herbal
anethum graveolens herb tincture
FL/FR
chamomile distillates
FL/FR
clary sage absolute
FL/FR
linalyl isovalerate
FL/FR
linalyl octanoate
FL/FR
lovage tincture
FL/FR
perillaldehyde
FL/FR
3-
propylidene phthalide
FL/FR
honey
methyl phenyl acetate
FL/FR
propyl phenyl acetate
FL/FR
licorice
(E)-
anethol
FL/FR
medicinal
2,6-
xylenol
FL/FR
minty
laevo-
carvone
FL/FR
ethyl benzoate
FL/FR
ethyl salicylate
FL/FR
methyl salicylate
FL/FR
peppermint oil america
FL/FR
peppermint oil idaho
FL/FR
musk
ethylene brassylate
FL/FR
musty
ketoiso
phorone
FL/FR
spicy
iso
butyl angelate
FL/FR
cassia bark oil china
FL/FR
cassia bark oil replacer
FL/FR
cinnamaldehyde
FL/FR
cinnamon bark absolute
FL/FR
cinnamon bark oil
FL/FR
cinnamon bark oil ceylon
FL/FR
4-
ethyl guaiacol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
para-
methoxycinnamaldehyde
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl heptadienone
FL/FR
alpha-
methyl-(E)-cinnamaldehyde
FL/FR
(E)-
propyl 2-furan acrylate
FL/FR
(E)-
tiglic acid
FL/FR
sweet
vanilla bean absolute (vanilla spp.)
FL/FR
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
vanilla tahitensis fruit extract
FL/FR
tonka
mint lactone
FL/FR
octahydrocoumarin
FL/FR
tropical
genet absolute
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
propenyl guaethol
FL/FR
vanilla aromatica fruit extract
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute CO2 extract (vanilla planifolia)
FL/FR
vanilla oleoresin bourbon
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
waxy
ethyl decanoate
FL/FR
ethyl myristate
FL/FR
ethyl octanoate
FL/FR
nonanoic acid
FL/FR
1-
undecanol
FL/FR
woody
juniper berry oleoresin
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
catsup flavor
FL
acidic
acidic
(E)-2-
hexenoic acid
FL
levulinic acid
FL/FR
aldehydic
1-
undecanol
FL/FR
amber
ambrette seed oil
FL/FR
anise
(E)-
anethol
FL/FR
star
anise seed oil terpeneless
FL/FR
ethyl para-anisate
FL/FR
anisic
para-
acetanisole
FL/FR
balsamic
benzyl salicylate
FL/FR
ethyl cinnamate
FL/FR
vanillylidene acetone
FL/FR
berry
elder berry flavor
FL
heliotropyl acetone
FL/FR
bitter
campari flavor
FL
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
bready
baklava flavor
FL
mango furanone
FL
brown
furfural
FL/FR
5-
methyl furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
(E)-
tiglic acid
FL/FR
bubble gum
bubble gum flavor
FL
burnt
furfuryl alcohol
FL
2,6-
xylenol
FL/FR
buttery
butter brickle flavor
FL
butter honey flavor
FL
butter maple flavor
FL
caramellic
butter caramel flavor
FL
butterscotch flavor
FL
caramel apple flavor
FL
caramel dione
FL
caramel furanone
FL
caramel furanone solution
FL/FR
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl furaneol
FL/FR
ethyl maltol
FL/FR
lucuma flavor
FL
maltol
FL/FR
maltyl propionate
FL/FR
maple distillates
FL
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
pyruvaldehyde
FL
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone solution
FL/FR
cheesy
ammonium isovalerate 30% in pg
FL
iso
valeric acid
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
chocolate
bittersweet
chocolate flavor
FL
chocolate marshmallow flavor
FL
citrus
lime essence oil
FL/FR
dextro-
limonene
FL/FR
ketoiso
phorone
FL/FR
coconut
massoia bark oil CO2 extract
FL
octahydrocoumarin
FL/FR
delta-
octalactone
FL/FR
coffee
coffee dione
FL/FR
cooling
dextro-
fenchone
FL/FR
peppermint oil america
FL/FR
creamy
acetoin
FL/FR
divanillin
FL
marshmallow flavor
FL
para-
methyl acetophenone
FL/FR
mint lactone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
estery
octyl propionate
FL/FR
ethereal
ethyl acetate
FL/FR
ethyl formate
FL/FR
methyl isobutyrate
FL/FR
fatty
2-
ethyl-1-hexanol
FL/FR
nonanoic acid
FL/FR
(E)-2-
octen-1-ol
FL/FR
2-
octen-1-ol
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
geranyl isobutyrate
FL/FR
linalyl isobutyrate
FL/FR
methyl phenyl acetate
FL/FR
beta-
naphthyl methyl ketone
FL/FR
orange blossom flavor
FL
orris flavor
FL
phenethyl alcohol
FL/FR
phenethyl propionate
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
tropical ionone
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
allyl hexanoate
FL/FR
apple cobbler flavor
FL
mcintosh
apple flavor
FL
delicious
apple flavor
FL
fuji
apple flavor
FL
pippin
apple flavor
FL
gala
apple flavor
FL
golden delicious
apple flavor
FL
granny smith
apple flavor
FL
red delicious
apple flavor
FL
apple vanilla flavor
FL
apricot vanilla flavor
FL
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
iso
butyl acetoacetate
FL/FR
iso
butyl anthranilate
FL/FR
butyl isovalerate
FL/FR
citronellyl anthranilate
FL/FR
date flavor
FL
(E)-2-
decenoic acid
FL
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-oxohexanoate
FL
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl isovalerate
FL/FR
ethyl lactate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
ethyl valerate
FL/FR
furfuryl valerate
FL
2-
furyl pentyl ketone
FL
fusel oil
FL/FR
guanabana flavor
FL
guava flavor
FL
heliotropyl isobutyrate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
2-
hexen-1-ol
FL/FR
hexyl acetate
FL/FR
hexyl lactate
FL/FR
hexyl phenyl acetate
FL/FR
linalyl isovalerate
FL/FR
linalyl octanoate
FL/FR
menthyl isovalerate
FL/FR
methyl (E)-2-octenoate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 3-hexenoate
FL/FR
methyl anthranilate
FL/FR
2-
methyl butyl acetate
FL/FR
methyl heptanoate
FL/FR
(E,E)-
methyl sorbate
FL
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
osmanthus flavor
FL
2-
pentanone
FL/FR
pineapple hydroxyhexanoate
FL/FR
prenyl acetate
FL/FR
(E)-
propyl 2-furan acrylate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl formate
FL/FR
propyl hexanoate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl octanoate
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
strawberry glycidate 2
FL/FR
terpinyl valerate
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
anethum graveolens herb tincture
FL/FR
iso
butyl 2-butenoate
FL/FR
iso
butyl angelate
FL/FR
iso
butyl isovalerate
FL/FR
cucumber essence
FL/FR
2-
ethyl butyraldehyde
FL
(E)-2-
heptenal
FL
hexyl isobutyrate
FL/FR
methyl heptadienone
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
phenethyl tiglate
FL/FR
3-
propylidene phthalide
FL/FR
terpinyl propionate
FL/FR
hay
genet absolute
FL/FR
herbal
chamomile distillates
FL/FR
chamomile flavor
FL
clary sage absolute
FL/FR
coriander distillates
FL
coriander flavor
FL
hop flavor
FL
lovage tincture
FL/FR
honey
benzyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
dehydrated and ground
honey
FL
honey flavor
FL
iso
propyl phenyl acetate
FL/FR
propyl phenyl acetate
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
maltyl isobutyrate
FL/FR
meaty
BBQ
beef flavor
FL
medicinal
ethyl benzoate
FL/FR
melon
honeydew flavor
FL
minty
candy cane flavor
FL
laevo-
carvone
FL/FR
ethyl salicylate
FL/FR
methyl salicylate
FL/FR
peppermint oil idaho
FL/FR
molasses
molasses blackstrap
FL
mushroom
methional diethyl acetal
FL
musk
ethylene brassylate
FL/FR
onion
durian flavor
FL
phenolic
guaiacyl phenyl acetate
FL/FR
potato
sweet
potato flavor
FL
powdery
acetophenone
FL/FR
hydroxycitronellol
FL/FR
praline
praline flavor
FL
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
salty
1-(2-
hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
smoky
barbecue flavor
FL
2-
methoxy-4-vinyl phenol
FL/FR
3,4-
xylenol
FL/FR
dextro-
xylose
FL
spicy
apple cinnamon strudel flavor
FL
apple sauce flavor
FL
cassia bark oil china
FL/FR
cassia bark oil replacer
FL/FR
cassia flavor
FL
cinnamaldehyde
FL/FR
cinnamon bark absolute
FL/FR
cinnamon bark oil
FL/FR
cinnamon bark oil ceylon
FL/FR
cinnamon bun flavor
FL
cinnamon flavor
FL
iso
eugenol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
alpha-
methyl-(E)-cinnamaldehyde
FL/FR
perillaldehyde
FL/FR
3-
phenyl propyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
sugar
cotton candy flavor
FL
sulfurous
S-
ethyl thioacetate
FL
sweet
acesulfame potassium
FL
acetone alcohol
FL
advantame
FL
agave flavor
FL
alitame anhydrous
FL
aspartame
FL
aspartame-acesulfame salt
FL
corn syrup high fructose
FL
corn syrups
FL
dextrose monohydrate
FL
3',7-
dihydroxy-4'-methoxyflavan
FL
dulce de leche flavor
FL
ethyl 3-(2-hydroxyphenyl) propionate
FL
glucosyl steviol glycosides
FL
glycyrrhizic acid
FL
grenadine flavor
FL
honey enhancer
FL
levulose
FL
luo han fruit concentrate
FL
maltitol
FL
maltose
FL
iso
maltulose
FL
molasses
FL
molasses concentrate
FL
molasses distillates
FL
molasses flavor
FL
laevo-
ornithine hydrochloride
FL
orris rhizome absolute (iris germanica)
FL/FR
orris rhizome absolute (iris pallida)
FL/FR
rebaudioside C
FL
rebaudioside C 30%
FL
glucosylated
rubus suavissimus extract, 60% glucosylated rubusoside glycosides
FL
sodium 2-(4-methoxyphenoxy) propionate
FL
dextro-
sorbitol
FL
stevia rebaudiana extract, rebaudioside A 22%
FL
stevia rebaudiana extract, rebaudioside A 60%
FL
stevia rebaudiana extract, rebaudioside A 80%
FL
steviol
FL
steviol glycoside extract, rebaudioside C 22%
FL
enzyme modified
steviol glycosides
FL
stevioside
FL
sucralose
FL
sugar
FL
maple
sugar
FL
sugar cane distillate
FL
brown
sugar cinnamon flavor
FL
sugar extenders
FL
sugar flavor
FL
burnt
sugar flavor
FL
brown
sugar flavor
FL
apple brown
sugar flavor
FL
sugar replacers
FL
sweet & sour candy flavor
FL
sweet flavor
FL
thaumatin b-recombinant
FL
vanilla bean absolute (vanilla spp.)
FL/FR
vanilla bean aromatica
FL
vanilla bean planifolia
FL
vanilla concentrate
FL
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
vanilla tahitensis fruit extract
FL/FR
dextro,laevo-
xylose
FL
tomato
ketchup flavor
FL
tropical
propyl propionate
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
propenyl guaethol
FL/FR
vanilla aromatica fruit extract
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute CO2 extract (vanilla planifolia)
FL/FR
vanilla oleoresin bourbon
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vegetable
tyramine
FL
waxy
ethyl decanoate
FL/FR
ethyl myristate
FL/FR
ethyl octanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
octyl butyrate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
propyl heptanoate
FL/FR
rhodinyl phenyl acetate
FL/FR
woody
4-
ethyl guaiacol
FL/FR
alpha-
ionol
FL/FR
juniper berry oleoresin
FL/FR
alpha-
terpinyl methyl ether
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 stevia rebaudiana - up to 16200 – 72700 mg/kg, depending on plant species
Search Trop Picture
 
Synonyms:
 rebaudioside A from yarrowia lipolytica
 rebaudioside A purified from stevia rebaudiana (bertoni) bertoni
 rebaudioside A purified from the leaves of stevia rebaudiana (bertoni) bertoni
 rebaudioside A purified from the leaves of stevia rebaudiana (bertoni) bertoni (rebaudioside A)
 rebaudioside A standard
 rebaudiosidea(rebiana)(FG)
 rightsweet stevia
 stevia – rebaudioside A (Reb A)
 

Articles:

Google Patents:Composition and process for modifying or enhancing flavors
US Patents:9,055,760 - Sweetened consumables comprising rebaudioside A and stevioside as sweetness enhancers and method of enhancing sweetness of consumables
PubMed:Transcriptional profiling of genes involved in steviol glycoside biosynthesis in Stevia rebaudiana Bertoni during plant hardening.
Google Patents:Sweetened beverages
PubMed:Isolation and Characterization of a Novel Rebaudioside M Isomer from a Bioconversion Reaction of Rebaudioside A and NMR Comparison Studies of Rebaudioside M Isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita.
PubMed:Non-nutritive sweeteners are not super-normal stimuli.
PubMed:High-performance thin-layer chromatography analysis of steviol glycosides in Stevia formulations and sugar-free food products, and benchmarking with (ultra) high-performance liquid chromatography.
PubMed:Base substitution mutations in uridinediphosphate-dependent glycosyltransferase 76G1 gene of Stevia rebaudiana causes the low levels of rebaudioside A: Mutations in UGT76G1, A key gene of steviol glycosides synthesis.
PubMed:[Biological conversion of stevioside to steviol by Aspergillus aculeatus and the purification of rebaudioside A].
PubMed:Adsorption characteristics of rebaudioside A and stevioside on cross-linked poly(styrene-co-divinylbenzene) macroporous resins functionalized with chloromethyl, amino and phenylboronic acid groups.
PubMed:Fast methodology of analysing major steviol glycosides from Stevia rebaudiana leaves.
PubMed:Rebaudioside A and cortisol metabolism: sweet news for consumers.
PubMed:Methylerythritol and mevalonate pathway contributions to biosynthesis of mono-, sesqui-, and diterpenes in glandular trichomes and leaves of Stevia rebaudiana Bertoni.
PubMed:Drug solubilization mechanism of α-glucosyl stevia by NMR spectroscopy.
PubMed:The non-cytotoxicity characterization of rebaudioside A as a food additive.
PubMed:In vitro metabolism of rebaudioside B, D, and M under anaerobic conditions: comparison with rebaudioside A.
PubMed:Steviol glucuronidation and its potential interaction with UDP-glucuronosyltransferase 2B7 substrates.
PubMed:The influence of stevia glycosides on the growth of Lactobacillus reuteri strains.
PubMed:Utilisation of steviol glycosides from Stevia rebaudiana (Bertoni) by lactobacilli and bifidobacteria in in vitro conditions.
PubMed:Efficient regeneration for enhanced steviol glycosides production in Stevia rebaudiana (Bertoni).
PubMed:An in vitro and in vivo comparison of the effect of Stevia rebaudiana extracts on different caries-related variables: a randomized controlled trial pilot study.
PubMed:Rebaudioside A and Rebaudioside D bitterness do not covary with Acesulfame K bitterness or polymorphisms in TAS2R9 and TAS2R31.
PubMed:Classification of stevia sweeteners in soft drinks using liquid chromatography and time-of-flight mass spectrometry.
PubMed:Agrobacterium tumefaciens-mediated transgenic plant and somaclone production through direct and indirect regeneration from leaves in Stevia rebaudiana with their glycoside profile.
PubMed:Hydrogenation of the exocyclic olefinic bond at C-16/C-17 position of ent-kaurane diterpene glycosides of Stevia rebaudiana using various catalysts.
PubMed:[Simultaneous determination of twelve sweeteners and nine preservatives in foods by solid-phase extraction and LC-MS/MS].
PubMed:[About flavouring substances and flavouring preparations regulation in the field of manufacturing of flavourings and foodstuffs].
PubMed:Determination of six steviol glycosides of Stevia rebaudiana (Bertoni) from different geographical origin by LC-ESI-MS/MS.
PubMed:Modulating efficacy of Rebaudioside A, a diterpenoid on antioxidant and circulatory lipids in experimental diabetic rats.
PubMed:Metabolism and toxicity studies supporting the safety of rebaudioside D.
PubMed:Effects of salt stress on the growth, physiological responses, and glycoside contents of Stevia rebaudiana Bertoni.
PubMed:Genetic and metabolic diversity in Stevia rebaudiana using RAPD and HPTLC analysis.
PubMed:HPTLC method for simultaneous analysis of stevioside and rebaudioside-A in Stevia rebaudiana.
PubMed:Simultaneous analysis of steviol and steviol glycosides by liquid chromatography with ultraviolet detection on a mixed-mode column: application to Stevia plant material and Stevia-containing dietary supplements.
PubMed:Sweeteners from plants--with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle).
PubMed:Stevia rebaudiana Bertoni as a source of bioactive compounds: the effect of harvest time, experimental site and crop age on steviol glycoside content and antioxidant properties.
PubMed:Functional and structural variation of uridine diphosphate glycosyltransferase (UGT) gene of Stevia rebaudiana-UGTSr involved in the synthesis of rebaudioside A.
PubMed:Simultaneous quantification of stevioside and rebaudioside A in different stevia samples collected from the Indian subcontinent.
PubMed:Influence of photoperiodism on the spatio-temporal accumulation of steviol glycosides in Stevia rebaudiana (Bertoni).
PubMed:Absolute quantitation of stevioside and rebaudioside A in commercial standards by quantitative NMR.
PubMed:Steviol glycoside safety: is the genotoxicity database sufficient?
PubMed:Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry.
PubMed:Sensory characteristics and relative sweetness of tagatose and other sweeteners.
PubMed:Reaction kinetics and efficiencies for the hydroxyl and sulfate radical based oxidation of artificial sweeteners in water.
PubMed:Synthesis and sensory evaluation of ent-kaurane diterpene glycosides.
PubMed:Steviol glycosides from Stevia: biosynthesis pathway review and their application in foods and medicine.
PubMed:Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.
PubMed:Synthetic study on the relationship between structure and sweet taste properties of steviol glycosides.
PubMed:Sweetness concentration-response behavior of rebiana at room and refrigerator temperatures.
PubMed:Effect of Rebaudioside A, a diterpenoid on glucose homeostasis in STZ-induced diabetic rats.
PubMed:The leaves of Stevia rebaudiana (Bertoni), their constituents and the analyses thereof: a review.
PubMed:Preparative separation and purification of rebaudioside a from steviol glycosides using mixed-mode macroporous adsorption resins.
PubMed:On the formulation design and rheological evaluations of pectin-based functional gels.
PubMed:UDP-dependent glycosyltransferases involved in the biosynthesis of steviol glycosides.
PubMed:Investigations on the stability of stevioside and rebaudioside a in soft drinks.
PubMed:[Identification, culture optimization and biotransformation of a stevioside-degrading bacterium].
PubMed:Stevia and saccharin preferences in rats and mice.
PubMed:Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry.
PubMed:NMR studies of the conformation of the natural sweetener rebaudioside A.
PubMed:Rebaudioside, a novel agent of glycoside clathration of pharmacons.
PubMed:Genotoxicity studies on a high-purity rebaudioside A preparation.
PubMed:An efficient microwave-assisted extraction process of stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni).
PubMed:Gas-phase intramolecular elimination reaction studies of steviol glycosides in positive electrospray and tandem mass spectrometry.
PubMed:Validation of green-solvent extraction combined with chromatographic chemical fingerprint to evaluate quality of Stevia rebaudiana Bertoni.
PubMed:Stevioside and related compounds: therapeutic benefits beyond sweetness.
PubMed:Photostability of rebaudioside A and stevioside in beverages.
PubMed:Rebaudioside A: two-generation reproductive toxicity study in rats.
PubMed:Subchronic toxicity of rebaudioside A.
PubMed:Comparative toxicokinetics and metabolism of rebaudioside A, stevioside, and steviol in rats.
PubMed:Pharmacokinetics of rebaudioside A and stevioside after single oral doses in healthy men.
PubMed:Postscript.
PubMed:Overview: the history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages.
PubMed:Chronic consumption of rebaudioside A, a steviol glycoside, in men and women with type 2 diabetes mellitus.
PubMed:The hemodynamic effects of rebaudioside A in healthy adults with normal and low-normal blood pressure.
PubMed:Development of rebiana, a natural, non-caloric sweetener.
PubMed:Microbial hydrolysis of steviol glycosides.
PubMed:The use of a sweetener substitution method to predict dietary exposures for the intense sweetener rebaudioside A.
PubMed:Validated high-performance thin-layer chromatography method for steviol glycosides in Stevia rebaudiana.
PubMed:Rebaudioside A directly stimulates insulin secretion from pancreatic beta cells: a glucose-dependent action via inhibition of ATP-sensitive K-channels.
PubMed:A 90-day oral (dietary) toxicity study of rebaudioside A in Sprague-Dawley rats.
PubMed:Monitoring stevioside in soju by high-performance liquid chromatography and liquid chromatography/mass spectrometry.
PubMed:Enzymatic modification of stevioside by cell-free extract of Gibberella fujikuroi.
PubMed:The diterpene glycoside, rebaudioside A, does not improve glycemic control or affect blood pressure after eight weeks treatment in the Goto-Kakizaki rat.
PubMed:[Combined enzymatic modification of stevioside and rebaudioside A].
PubMed:[Analysis of nine kinds of sweeteners in foods by LC/MS].
PubMed:Functional genomics uncovers three glucosyltransferases involved in the synthesis of the major sweet glucosides of Stevia rebaudiana.
PubMed:Rebaudioside A potently stimulates insulin secretion from isolated mouse islets: studies on the dose-, glucose-, and calcium-dependency.
PubMed:[Simultaneous determination of stevioside, rebaudioside A and glycyrrhizic acid in foods by HPLC].
PubMed:Metabolism of stevioside and rebaudioside A from Stevia rebaudiana extracts by human microflora.
PubMed:Metabolism of stevioside in pigs and intestinal absorption characteristics of stevioside, rebaudioside A and steviol.
PubMed:In vitro metabolism of the glycosidic sweeteners, stevia mixture and enzymatically modified stevia in human intestinal microflora.
PubMed:Analysis of sweet diterpene glycosides from Stevia rebaudiana: improved HPLC method.
PubMed:Synergism among ternary mixtures of fourteen sweeteners.
PubMed:Purification and some properties of a beta-glucosidase from Flavobacterium johnsonae.
PubMed:Effect of temperature, pH, and ions on sweet taste.
PubMed:Selective inhibition of sweetness by the sodium salt of +/-2-(4-methoxyphenoxy)propanoic acid.
PubMed:Noncariogenic intense natural sweeteners.
PubMed:Analysis of Stevia glycosides by capillary electrophoresis.
PubMed:Steviol and steviol-glycoside: glucosyltransferase activities in Stevia rebaudiana Bertoni--purification and partial characterization.
PubMed:Modifying effects of naturally occurring products on the development of colonic aberrant crypt foci induced by azoxymethane in F344 rats.
PubMed:Bitterness of sweeteners as a function of concentration.
PubMed:Investigation of synergism in binary mixtures of sweeteners.
PubMed:Adaptation of sweeteners in water and in tannic acid solutions.
PubMed:Evaluation of the cariogenic potential of the intense natural sweeteners stevioside and rebaudioside A.
PubMed:Transfructosylation of rebaudioside A (a sweet glycoside of Stevia leaves) with Microbacterium beta-fructofuranosidase.
PubMed:Glucosylation of Steviol and Steviol-Glucosides in Extracts from Stevia rebaudiana Bertoni.
PubMed:Mass spectral analysis of some derivatives and in vitro metabolites of steviol, the aglycone of the natural sweeteners, stevioside, rebaudioside A, and rubusoside.
PubMed:Characterization and feeding deterrent effects on the aphid, Schizaphis graminum, of some derivatives of the sweet compounds, stevioside and rebaudioside A.
PubMed:[Isolation of the principal sugars of Stevia rebaudiana].
PubMed:Diterpenoid sweeteners. Synthesis and sensory evaluation of stevioside analogues with improved organoleptic properties.
PubMed:Intestinal degradation and absorption of the glycosidic sweeteners stevioside and rebaudioside A.
 
Notes:
Glucoside isolated from the leaves of the paraguayan shrub, Stevia rebaudiana; has taste properties superior to stevioside. glucoside isolated from the leaves of the paraguayan shrub, stevia rebaudiana; has taste properties superior to stevioside. Constit. of Stevia rebaudiana (stevia) Rebaudioside B, D, and E may also be present in minute quantities; however, it is suspected that rebaudioside B is a byproduct of the isolation technique. The two majority compounds stevioside and rebaudioside, primarily responsible for the sweet taste of stevia leaves, were first isolated by two French chemists in 1931.
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