loquat flavor
Identification
| Name | loquat flavor |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | loquat |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavored products of all types |
| Recommendation for loquat flavor usage levels up to | not for fragrance use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
loquat flavor
PubMed:
Sucrose induces expression of the sorbitol-6-phosphate dehydrogenase gene in source leaves of loquat.
PubMed:
Sugar metabolism in relation to chilling tolerance of loquat fruit.
PubMed:
Regulation and improvement of triterpene formation in plant cultured cells of Eriobotrya japonica Lindl.
PubMed:
Effect of different light transmittance paper bags on fruit quality and antioxidant capacity in loquat.
PubMed:
Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats.
PubMed:
Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
PubMed:
Corosolic acid isolation from the leaves of Eriobotrta japonica showing the effects on carbohydrate metabolism and differentiation of 3T3-L1 adipocytes.