european hazelnut oleoresin
corylus avellana seed oleoresin
 
Notes:
None found
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Name: corylus avellana l. oleoresin
CAS Number: 84012-21-5 
Category: flavoring agents and adjuvants
 
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
Odor Type: nutty
 
 nutty  hazelnut  hazelnut roasted hazelnut  
Odor Description:
nutty hazelnut
 
 
Flavor Type: nutty
 
 nutty  hazelnut  hazelnut roasted hazelnut  
Taste Description:
nutty hazelnut
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Reincke & Fichtner
Hazelnut Oleoresin
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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: flavoring agents and adjuvants
Recommendation for european hazelnut oleoresin usage levels up to:
 not for fragrance use.
 
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Safety References:
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 corylus avellana l. oleoresin
Chemidplus: 0084012215
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References:
 corylus avellana l. oleoresin
Pubchem (sid): 135337960
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Other Information:
Export Tariff Code: 3301.90.1000
FDA Listing of Food Additive Status: View
Wikipedia: View
FAO: REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS
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Potential Blenders and core components note
 
For Odor
No odor group found for these
 sulfuryl octanoateFL/FR
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
 valeraldehyde propylene glycol acetalFL/FR
balsamic
 propyl benzoateFL/FR
bready
 coffee furanoneFL/FR
buttery
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
camphoreous
 bornyl isobutyrateFL/FR
 butyrophenoneFL/FR
caramellic
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
chocolate
 chocolate pyrazine AFL/FR
2,5-dimethyl pyrazineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
2-methoxypyrazineFL/FR
2-methyl butyraldehydeFL/FR
2,4,5-trimethyl thiazoleFL/FR
cocoa
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
coconut
alpha-angelica lactoneFL/FR
gamma-heptalactoneFL/FR
 popcorn pyrimidineFL/FR
coumarinic
 coumaneFL/FR
earthy
2-ethyl-3-methoxypyrazineFL/FR
fatty
 coconut absoluteFL/FR
fermented
 valeraldehydeFL/FR
floral
para-cresyl laurateFL/FR
ortho-methyl acetophenoneFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
isoamyl nonanoateFL/FR
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
 nonyl isovalerateFL/FR
 tropical thiazoleFL/FR
2-heptyl furanFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
 tiglaldehydeFL/FR
musty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
naphthyl
ortho-methyl anisoleFL/FR
para-methyl anisoleFL/FR
nutty
3-acetyl pyridineFL/FR
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
3,6-cocoa pyrazineFL/FR
3,5-cocoa pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
2-ethyl-4-methyl thiazoleFL/FR
 filbert heptenoneFL/FR
 filbert heptenone BFL/FR
 filbert pyrazineFL/FR
(+)-(E,S)-filbertoneFL/FR
(E)-filbertoneFL/FR
(-)-(E,R)-filbertoneFL/FR
european hazelnut absoluteFL/FR
roasted hazelnut infusionsFL/FR
european hazelnut oil CO2 extractFL/FR
2,6-lutidineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-pentenoic acidFL/FR
2-methyl-3-propyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 nutty quinoxalineFL/FR
 shoyu pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl oxazoleFL/FR
2,3,5-trimethyl pyrazineFL/FR
 vinyl sulfurolFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl thiazoleFL/FR
2-acetyl-3,6-dimethyl pyrazineFL/FR
roasted
2-acetyl-2-pyrroline 
spicy
3-(2-furyl) acroleinFL/FR
sulfurous
2-acetyl thiopheneFL/FR
 benzothiazoleFL/FR
 furfuryl thioacetateFL/FR
tobacco
3-ethyl pyridineFL/FR
tonka
 whiskey lactoneFL/FR
woody
 sandalwood oilFL/FR
 
For Flavor
 
No flavor group found for these
 acetyl acetaldehyde dimethyl acetalFL
2-acetyl-2-pyrroline 
2-acetyl-3,6-dimethyl pyrazineFL/FR
 bornyl isobutyrateFL/FR
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
 butyramideFL
 butyrophenoneFL/FR
 chocolate pyrazine AFL/FR
 chocolate pyrazine BFL
 coumaneFL/FR
 cyclohexyl methyl pyrazineFL
2,5-diethyl thiazoleFL
2,5-diethyl-4-methyl thiazoleFL
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazineFL
 dimethyl dihydrocyclopentapyrazineFL
2,5-dimethyl thiazoleFL
4,5-dimethyl-2-ethyl thiazoleFL
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
2-ethyl-3-methoxypyrazineFL/FR
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
(E)-filbertoneFL/FR
3-(2-furyl) acroleinFL/FR
(E,E)-2,4-heptadien-1-olFL
2-hexyl-5 or 6-keto-1,4-dioxaneFL
2-methoxy-6-methyl pyrazineFL
2-methoxypyrazineFL/FR
 methyl 2-(methyl thio) acetateFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-pentenoic acidFL/FR
 nonyl isovalerateFL/FR
 peanut dithiazineFL
2-propyl pyridineFL
2-propyl-3,5-dimethyl pyrazineFL
 pyrazineFL
para-salicylic acidFL
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 valeraldehyde propylene glycol acetalFL/FR
5-acetyl-2,3-dihydro-1,4-thiazineFL
 sulfuryl formateFL
 sulfuryl octanoateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
alliaceous
3-mercapto-2-pentanoneFL
2-methyl thioacetaldehydeFL
 tropical thiazoleFL/FR
anisic
ortho-methyl acetophenoneFL/FR
astringent
2-methyl pyridineFL
bitter
 methyl ethoxypyrazineFL
bready
2-propionyl thiazoleFL
burnt
2-methyl quinoxalineFL
2,4,5-trimethyl oxazoleFL/FR
buttery
 butyroinFL
3,4-hexane dioneFL/FR
camphoreous
ortho-methyl anisoleFL/FR
caramellic
3-ethyl pyridineFL/FR
coffee
 difurfuryl etherFL
2-ethyl-4-methyl thiazoleFL/FR
2-isopropyl pyrazineFL
corn chip
2-acetyl thiazoleFL/FR
2-acetyl-2-thiazolineFL
 popcorn pyrimidineFL/FR
creamy
alpha-angelica lactoneFL/FR
earthy
(±)-2-mercapto-5-methylheptan-4-oneFL
2-methyl-3-propyl pyrazineFL/FR
ethereal
 allyl 2-ethyl butyrateFL/FR
fatty
 coconut absoluteFL/FR
(E,E)-2,4-decadienalFL
2-heptyl furanFL/FR
(E,E)-2,4-nonadienalFL
fishy
4,5-dimethyl thiazoleFL
fruity
2,4-hexadien-1-olFL
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
 propyl benzoateFL/FR
 tiglaldehydeFL/FR
fusel
2-methyl butyraldehydeFL/FR
green
 dihydroxyacetophenone (mixed isomers)FL
2,5-dimethyl thiopheneFL
2,5-dimethyl-4-ethyl oxazoleFL
3-methyl pyridineFL
4-methyl thiazoleFL
1-(5-methyl-2-furyl) propan-1-oneFL
2-methyl-5-isopropyl pyrazineFL
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
2-vinyl pyrazineFL
lactonic
gamma-heptalactoneFL/FR
meaty
 benzothiazoleFL/FR
musty
2,5-dimethyl pyrazineFL/FR
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
 propionaldehydeFL
 shoyu pyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
naphthyl
para-methyl anisoleFL/FR
nutty
3-acetyl pyridineFL/FR
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
3-acetyl-2,5-dimethyl thiopheneFL
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
 almond hazelnut flavorFL
3,5(6)-cocoa pyrazineFL
3,5-cocoa pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
 coffee furanoneFL/FR
2,5-diethyl pyrazineFL
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
2,3-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2,4-dimethyl-5-vinyl thiazoleFL
2-ethyl pyrazineFL/FR
1-ethyl-2-acetyl pyrroleFL
2-ethyl-6-methyl pyrazineFL
 filbert heptenoneFL/FR
 filbert heptenone BFL/FR
 filbert pyrazineFL/FR
(+)-(E,S)-filbertoneFL/FR
(-)-(E,R)-filbertoneFL/FR
european hazelnut absoluteFL/FR
toasted hazelnut cream flavorFL
european hazelnut distillatesFL
 hazelnut flavorFL
roasted hazelnut infusionsFL/FR
european hazelnut oil CO2 extractFL/FR
 hazelnut pasteFL
2,6-lutidineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 nutty quinoxalineFL/FR
 nutty thiazoleFL
 peanut oxazoleFL
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vinyl sulfurolFL/FR
onion
2-acetyl thiopheneFL/FR
popcorn
2-propionyl-2-thiazolineFL
roasted
2-acetyl pyrazineFL/FR
 furfuryl thioacetateFL/FR
spicy
 chocolate cinnamon hazelnut flavorFL
 cinnamon hazelnut cappuccino flavorFL
 cinnamon hazelnut cream flavorFL
toasted
 acetyl propionylFL/FR
vanilla
 vanilla hazelnut flavorFL
waxy
para-cresyl laurateFL/FR
winey
isoamyl nonanoateFL/FR
5-ethyl-2-methyl pyridineFL
 valeraldehydeFL/FR
woody
 sandalwood oilFL/FR
 whiskey lactoneFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 hazelnut
Search Trop  Picture
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Synonyms:
 corylus avellana seed oleoresin
european hazel nut oleoresin
 oleoresin hazelnut roasted
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Articles:
PubMed: MALDI-based identification of stable hazelnut protein derived tryptic marker peptides.
PubMed: Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed: Young infants with atopic dermatitis can display sensitization to Cor a 9, an 11S legumin-like seed-storage protein from hazelnut (Corylus avellana).
PubMed: Purification and crystallization of Cor a 9, a major hazelnut allergen.
PubMed: Seed dispersal patterns in a temperate forest during a mast event: performance of alternative dispersal kernels.
PubMed: Phytic acid mobilization is an early response to chilling of the embryonic axes from dormant oilseed of hazel (Corylus avellana).
PubMed: Hazelnut (Corylus avellana) vicilin Cor a 11: molecular characterization of a glycoprotein and its allergenic activity.
PubMed: Isolation and partial characterisation of acid phosphatase isozymes from dormant oilseed of Corylus avellana L.
PubMed: Biochemical and molecular characterization of hazelnut (Corylus avellana) seed lipoxygenases.
PubMed: Final report on the safety assessment of Corylus Avellana (Hazel) Seed Oil, Corylus Americana (Hazel) Seed Oil, Corylus Avellana (Hazel) Seed Extract, Corylus Americana (Hazel) Seed Extract, Corylus Avellana (Hazel) Leaf Extract, Corylus Americana (Hazel) Leaf Extract, and Corylus Rostrata (Hazel) Leaf Extract.
PubMed: Pentose phosphate metabolism during dormancy breakage in Corylus avellana L.
PubMed: Studies in seed dormancy : IX. The role of gibberellin biosynthesis and the release of bound gibberellin in the post-chilling accumulation of gibberelin in seeds of Corylus avellana L.
PubMed: Studies in seed dormancy : VIII. The identification and determination of gibberellins A1 and A 9 in seeds of Corylus avellana L.
PubMed: Studies in seed dormancy : VII. The abscisic acid content of the seeds and fruits of Corylus avellana L.
PubMed: Studies in seed dormancy : VI. The effects of growth retardants on the gibberellin content and germination of chilled seeds of Corylus avellana L.
PubMed: Studies in seed dormancy : V. The content of endogenous gibberellins in seeds of Corylus avellana L.
PubMed: Studies in seed dormancy : IV. The role of endogenous inhibitors and gibberellin in the dormancy and germination of Corylus avellana L. seeds.
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