levulose

General Material Information

Preferred name	levulose
Trivial Name	Fructose
Short Description	beta-D-fructofuranose
Formula	C6 H12 O6
CAS Number	57-48-7
Deleted CAS Number	10597-68-9
ECHA Number	200-333-3
FDA UNII	6YSS42VSEV
Nikkaji Number	J4.580B
Beilstein Number	1239004
MDL	MFCD00148910
xLogP3-AA	-3.20 (est)
Bio Activity Summary	External link
NMR Predictor	External link
FDA Mainterm	57-48-7 ; LEVULOSE
Synonyms	agave syrup rightsweet organic agave syrup 200-350 rightsweet organic agave syrup 450 - 600 coconut syrup beta-D- fructofuranose beta-dextro- fructofuranose fructose crystalline fructose D-(-)- fructose dextro-(-)- fructose krystar crystalline fructose krystar liquid fructose fructose crystal FCC fructose DC fructose, D- fruit sugar hibiscus syrup D- levulose D-(-)- levulose nevulose (3S,4R,5R)-1,3,4,5,6-pentahydroxy-2-hexanone (3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one sweet potato syrup tapioca syrup D-Fructose D-arabino-2-Hexulose D-(-)-Levulose Sugar, fruit Furucton D-(-)-Fructose Hi-Fructo 970 Krystar 300 Krystar Fujifructo L 95 Advantose FS 95 Hi-Fructo M 75 Hi-Fructo F NF 55 HFD 95 FF 95 FF 100 (sugar) FF 100

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Literature & References

	(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	57-48-7
Pubchem (cid):	5984
Pubchem (sid):	134970870
Pherobase:	View

Publications by PubMed
c-Fos induction in mesotelencephalic dopamine pathway projection targets and dorsal striatum following oral intake of sugars and fats in rats.
Dopamine receptor signaling in the medial orbital frontal cortex and the acquisition and expression of fructose-conditioned flavor preferences in rats.
Fructose and glucose conditioned preferences in FVB mice: Strain differences in post-oral sugar appetition.
Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue.
Roles of NMDA and dopamine D1 and D2 receptors in the acquisition and expression of flavor preferences conditioned by oral glucose in rats.
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica.
Analysis of blocking of flavor-preference conditioning based on nutrients and palatable tastes in rats.
Evaluation of saccharin intake and expression of fructose-conditioned flavor preferences following opioid receptor antagonism in the medial prefrontal cortex, amygdala or lateral hypothalamus in rats.
Role of NMDA, opioid and dopamine D1 and D2 receptor signaling in the acquisition of a quinine-conditioned flavor avoidance in rats.
Effect of dopamine D1 and D2 receptor antagonism in the lateral hypothalamus on the expression and acquisition of fructose-conditioned flavor preference in rats.
An oxidoreductase from 'Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls.
Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
The effect of fat replacers on batter and cake properties.
The flavor of pomegranate fruit: a review.
The suitability of three Galia melon cultivars and different types of cuts for the fresh-cut industry.
Long-term ingestion of monosodium L-glutamate did not induce obesity, dyslipidemia or insulin resistance: a two-generation study in mice.
Sensory-specific appetition: Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor.
Impact of T1r3 and Trpm5 on carbohydrate preference and acceptance in C57BL/6 mice.
Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).
Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy.
Flavor characteristics of seven grades of black tea produced in Turkey.
Dopamine signaling in the medial prefrontal cortex and amygdala is required for the acquisition of fructose-conditioned flavor preferences in rats.
Recent advances on applications and biotechnological production of D-psicose.
Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
Flavor preferences conditioned by intragastric glucose but not fructose or galactose in C57BL/6J mice.
Scientific assessment of the use of sugars as cigarette tobacco ingredients: a review of published and other publicly available studies.
Changes in flavor precursors, pungency, and sugar content in short-day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere.
Do hummingbirds have a sweet-tooth? Gustatory sugar thresholds and sugar selection in the broad-billed hummingbird Cynanthus latirostris.
Piperine attenuates cardiovascular, liver and metabolic changes in high carbohydrate, high fat-fed rats.
Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse.
Strain differences in sucrose- and fructose-conditioned flavor preferences in mice.
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Patented techniques for acrylamide mitigation in high-temperature processed foods.
Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.
Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America.
Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.
Rational development of taste masked oral liquids guided by an electronic tongue.
A DFT analysis of thermal decomposition reactions important to natural products.
The effects of high fructose syrup.
Opioid receptor antagonism in the nucleus accumbens fails to block the expression of sugar-conditioned flavor preferences in rats.
Role of amygdala dopamine D1 and D2 receptors in the acquisition and expression of fructose-conditioned flavor preferences in rats.
Differential expression of the skeletal muscle proteome in grazed cattle.
Rapid acquisition of conditioned flavor preferences in rats.
Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
Variability for free sugars and organic acids in Capsicum chinense.
Review of methods for the reduction of dietary content and toxicity of acrylamide.
Learned flavor preferences. The variable potency of post-oral nutrient reinforcers.
Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers.
Role of systemic endocannabinoid CB-1 receptor antagonism in the acquisition and expression of fructose-conditioned flavor-flavor preferences in rats.
Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.
Role of dopamine D1 and D2 receptors in the nucleus accumbens shell on the acquisition and expression of fructose-conditioned flavor-flavor preferences in rats.
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.
Insular cortex lesions fail to block flavor and taste preference learning in rats.
Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
NMDA receptor in conditioned flavor-taste preference learning: blockade by MK-801 and enhancement by D-cycloserine.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Nutrient-conditioned flavor preference and incentive value measured by progressive ratio licking in rats.
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces rouxii.
Critical role of amygdala in flavor but not taste preference learning in rats.
Quality components of sea buckthorn (Hippophae rhamnoides) varieties.
Culture Conditions Affecting the Optimal Mycelial Growth of Cystoderma amianthinum.
Pediatricians' perception about the use of antibiotics and dental caries--a preliminary study.
Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
Influence of strawberry yogurt composition on aroma release.
Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits.
Naltrexone does not prevent acquisition or expression of flavor preferences conditioned by fructose in rats.
QTL affecting soluble carbohydrate concentrations in stored onion bulbs and their association with flavor and health-enhancing attributes.
Fructose-conditioned flavor preferences in male and female rats: effects of sweet taste and sugar concentration.
Ethanol-conditioned flavor preferences compared with sugar- and fat-conditioned preferences in rats.
Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation.
Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii: identification of an intermediate.
Dopamine D1 and D2 antagonists reduce the acquisition and expression of flavor-preferences conditioned by fructose in rats.
Formation of 5-methyl-4-hydroxy-3[2H]-furanone in cytosolic extracts obtained from Zygosaccharomyces rouxii.
Conditioned acceptance and preference but not altered taste reactivity responses to bitter and sour flavors paired with intragastric glucose infusion.
Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation.
Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.
Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid).
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
Conditioned enhancement of flavor evaluation reinforced by intragastric glucose. II. Taste reactivity analysis.
Conditioned enhancement of flavor evaluation reinforced by intragastric glucose: I. Intake acceptance and preference analysis.
Formation of Strecker aldehydes and pyrazines in a fried potato model system.
Chemical composition and potential health effects of prunes: a functional food?
Corynebacterium glutamicum: a dissection of the PTS.
Flavor preferences conditioned by intragastric fructose and glucose: differences in reinforcement potency.
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.
Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
Investigations into genotypic variations of peanut carbohydrates.
Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
Galactose consumption induces conditioned flavor avoidance in rats.
Inulin and oligofructose: what are they?
Flavor preferences conditioned by intragastric sugar infusions in rats: maltose is more reinforcing than sucrose.
The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
Learned suppression of intake based on anticipated calories: cross-nutrient comparisons.
Diabetic rats prefer glucose-paired flavors over fructose-paired flavors.
Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
beta-D(+) glucose-glucose oxidase-catalase for use as an antioxidant system.
Sucrose and fructose have qualitatively different flavors to rats.
Glucose- and fructose-conditioned flavor preferences in rats: taste versus postingestive conditioning.
Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.
Microbial biocatalysis in the generation of flavor and fragrance chemicals.
Manufacturing, composition, and applications of fructose.
Intragastric glucose but not fructose conditions robust flavor preferences in rats.
Hedonic response of sucrose likers and dislikers to other gustatory stimuli.
Flavor preferences conditioned by sugars: rats learn to prefer glucose over fructose.
Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
Flavor preferences and fructose: evidence that the liver detects the unconditioned stimulus for calorie-based learning.
Comparison of aspartame- and fructose-sweetened layer cakes: importance of panels of users for evaluation of alternative sweeteners.
Congenital and experiential factors in the development of human flavor preferences.
The use of immobilized enzymes in the food industry: a review.

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
CHEBI:	View
CHEMBL:	View
Golm Metabolome Database:	Search
Metabolomics Database:	Search
KEGG (GenomeNet):	C00095
HMDB (The Human Metabolome Database):	HMDB00660
YMDB (Yeast Metabolome Database):	YMDB00657
Export Tariff Code:	1702.50.0000
FDA Listing of Food Additive Status:	View
MedlinePlusSupp:	View
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
EFSA Update of results on the monitoring of furan levels in food:	Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:	Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:	Read Report

Suppliers

ADM	Alfa Biotechnology
Anhui Haibei	Austrade
BestGround	BOC Sciences
ECSA Chemicals	EMD Millipore
ExtraSynthese	Farbest-Tallman Foods
Glentham Life Sciences	Graham Chemical
Indis NV	Kraft Chemical
Penta International	Prinova
Sigma-Aldrich: Sigma	Sinofi Food Ingredients
SunOpta	Tate & Lyle
Penta International Corporation

PhysChem Properties

Material listed in food chemical codex	No
Molecular weight	180.15684509277
Flash Point TCC Value	301.5 °C TCC
logP (o/w)	-1.029 est
Solubility
water, 778000 mg/L @ 20 °C (exp)	Yes

Organoleptic Properties

Odor Type: Odorless
Odor strength	none
General comment	At 100.00 %. odorless
Flavor Type: Sweet
clean, sweet
General comment	Clean, very sweet

Occurrences

Potential Uses

Applications	sweeteners flavor enhancers
Other purposes	Humectants
Cosmetic purposes	Humectants

Safety Information

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:
intravenous-rabbit LD50 15000 mg/kg National Technical Information Service. Vol. AD-A132-656
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined