cabbage, 89958-13-4

cabbage
brassica oleracea

Notes:

a plant genus of the family cruciferae. it contains many species and cultivars used as food including cabbage, cauliflower, broccoli, brussel sprouts, kale, collard greens, mustard plant; (b. alba, b. junica, and b. nigra), turnips ( brassica napus) and rapeseed ( brassica rapa). ... /cabbage/

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Name:	brassica oleracea
CAS Number:	89958-13-4
ECHA EC Number:	289-635-4

Category: natural food

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

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Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
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NCBI:	Search

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Physical Properties:

Food Chemicals Codex Listed:

No

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Organoleptic Properties:


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

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Cosmetic Information:

None found

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Suppliers:

Indo World Trading

Cabbage Dehydrates

Mountain Valley Growers

Qingdao Dacon Trading

dehydrated Cabbage

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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:		natural food
Recommendation for cabbage usage levels up to:
	not for fragrance use.

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

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Safety References:

European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the substantiation of a health claim related to a combination of Tuscan black cabbage, �tri-coloured� Swiss chard, �bi-coloured� spinach and �blu savoy� cabbage and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf
Scientific Opinion on the substantiation of a health claim related to a combination of Tuscan black cabbage, �tri-coloured� Swiss chard, �bi-coloured� spinach and �blu savoy� cabbage and maintenance of normal blood LDL-cholesterol concentration pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf
Study on the influence of food processing on nitrate levels in vegetables View page or View pdf
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EPA Substance Registry Services (SRS):	Registry
National Institute of Allergy and Infectious Diseases:	Data
	brassica oleracea
Chemidplus:	0089958134

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References:

	brassica oleracea
Pubchem (sid):	135296483

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Other Information:

FDA Listing of Food Additive Status:	View
MedlinePlusSupp:	View
Wikipedia:	View

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Potential Blenders and core components note


None Found

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Potential Uses:

None Found

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Occurrence (nature, food, other): note

brassica oleracea
Search Trop Picture

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Synonyms:

	brassica oleracea
dehydrated	cabbage
	cabbage dehydrates
	cabbage: 3/8", granules, powder

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Articles:

PubMed:	Dimethyl Sulfide as a Source of the Seaweed-like Aroma in Cooked Soybeans and Correlation with Its Precursor, S-Methylmethionine (Vitamin U).
PubMed:	Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
PubMed:	The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
PubMed:	The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
PubMed:	Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:	Determination of trimethylamine in spinach, cabbage, and lettuce at alkaline pH by headspace solid-phase microextraction.
PubMed:	Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:	Efficiency of sodium hypochlorite and calcinated calcium in killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus attached to freshly shredded cabbage.
PubMed:	Impact of flavor attributes on consumer liking of Swiss cheese.
PubMed:	Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
PubMed:	Use of human urine fertilizer in cultivation of cabbage (Brassica oleracea)--impacts on chemical, microbial, and flavor quality.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation.
PubMed:	Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Agrobacterium-mediated transformation and regeneration of fertile transgenic plants of chinese cabbage (brassica campestris ssp. pekinensis cv. 'spring flavor').

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