cassia acutifolia extract

Full Material List

N/A

Identifiers

CAS (Single)	90106-82-4
FEMA	N/A
EINECS	N/A
Synonyms	senna alexandrina extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	cassia acutifolia

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Cassia Acutifolia Extract (CAS: 90106-82-4)

1. Identity & Chemical Information

Cassia acutifolia extract, commonly known as senna extract, is derived from the leaves of the Cassia acutifolia plant. It is a natural complex material rather than a single chemical compound. The CAS number for this extract is 90106-82-4. This extract does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to complex extracts like this one. The composition of cassia acutifolia extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cassia acutifolia extract is primarily known for its mild, sweet, and slightly herbal aroma. It is not typically used for its flavor or fragrance properties but rather for its functional benefits in various applications. The extract does not have a well-documented odor or flavor threshold, as its sensory impact is generally considered secondary to its functional use. In formulations, it may serve as a background note, providing subtle herbal nuances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cassia acutifolia is naturally found in regions of North Africa and the Middle East. The extract is obtained from the leaves of the plant, which are harvested and processed to produce the extract. The formation of the extract involves drying the leaves and using solvent extraction methods to isolate the active components. Cassia acutifolia extract is often used in products labeled as "natural" due to its plant-based origin.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Cassia acutifolia extract is not commonly used in flavor applications due to its primary role as a functional ingredient rather than a flavoring agent. When used, it may be included in herbal teas or dietary supplements for its health benefits rather than its flavor profile. Typical use levels in food or beverage applications are not well-documented, and formulators should verify specific use levels based on the intended application and regulatory guidelines.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, cassia acutifolia extract is rarely used as a primary scent component. It may be included in herbal or natural-themed fragrance products to provide a subtle, earthy background note. The extract's volatility is low, contributing more to the base or middle notes of a fragrance composition. Typical concentration ranges are not well-documented, and its use is generally guided by the desired olfactory profile and regulatory considerations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cassia acutifolia extract contains several key constituents, including sennosides, which are responsible for its laxative properties. Other components may include flavonoids, glycosides, and various organic acids. The exact composition can vary based on factors such as geographic origin and processing methods. It is important for formulators to consider these variations when using the extract in products.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, cassia acutifolia extract is generally recognized as safe (GRAS) for use in certain applications, primarily as a dietary supplement. In the European Union, it is regulated under food additive regulations, with specific guidelines for its use. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations may vary, with countries like Japan and China having specific guidelines for herbal extracts. In Latin America, countries such as Brazil may have their own regulatory frameworks for such extracts.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cassia acutifolia extract is primarily used for its laxative effects, and oral exposure is the most common route of administration. The acceptable daily intake (ADI) and other safety thresholds are established based on its active components, such as sennosides. Dermal exposure is less common, and the extract is not typically associated with irritation or sensitization in fragrance applications. Inhalation exposure is minimal due to its low volatility. The risk profile may differ between food and fragrance applications, with more stringent controls in place for oral use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cassia acutifolia extract is valued for its functional benefits, particularly in health and wellness products. Formulators should be aware of its potential interactions with other ingredients and its impact on product stability. Common pitfalls include overuse, which can lead to undesirable effects, and underuse, which may not achieve the desired functional benefits. It is important to balance its use with other components to achieve the desired product profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cassia acutifolia extract is well-established in terms of its functional properties and safety profile. However, industry practices regarding its use in flavors and fragrances are less documented, and formulators should rely on authoritative sources and regulatory guidelines. Known data gaps include specific sensory thresholds and detailed compositional analysis for different extract sources.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not well-documented, noted for verification)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-03 00:27:38 GMT (p2)

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