FlavScents AInsights Entry for Crocus Sativus Flower Extract (CAS: 84604-17-1)
1. Identity & Chemical Information
Crocus sativus flower extract, commonly known as saffron extract, is derived from the flowers of the Crocus sativus plant. It is a natural complex material rather than a single chemical compound. The CAS number for this extract is 84604-17-1. This material does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number or CoE number are not typically assigned to complex extracts like this. The composition of crocus sativus flower extract can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Crocus sativus flower extract is renowned for its unique sensory attributes. It possesses a rich, warm, and slightly metallic aroma with hay-like and honey nuances. The flavor profile is similarly complex, offering a bittersweet taste with earthy and grassy undertones. The intensity of the aroma and flavor can vary, but it is generally considered to be moderate to strong. This extract is often used as an impact note in both flavor and fragrance formulations, providing a distinctive character that is difficult to replicate synthetically.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Saffron extract is naturally sourced from the stigmas of the Crocus sativus flower, which is primarily cultivated in regions such as Iran, India, and Spain. The formation of its characteristic compounds occurs naturally within the plant, with no significant formation pathways like Maillard reactions or fermentation involved. Its designation as a "natural flavor" or "natural fragrance" is well-supported due to its direct extraction from plant material without synthetic alteration.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, crocus sativus flower extract is used across various categories, including savory dishes, confectionery, and beverages. It serves as a functional flavoring agent, providing both a unique taste and color. Typical use levels in food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The extract is relatively stable under heat but can be sensitive to light and oxidation, necessitating careful formulation and storage considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Crocus sativus flower extract is utilized in the fragrance industry for its warm and exotic scent profile. It is commonly found in oriental and floral fragrance families, used in products such as perfumes, candles, and personal care items. The extract acts as a modifier or impact note, often used in trace amounts to enhance the overall complexity of a fragrance. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of crocus sativus flower extract include safranal, crocin, and picrocrocin. Safranal is primarily responsible for the aroma, while crocin contributes to the vibrant color. Picrocrocin imparts the characteristic bitter taste. The composition of these constituents can vary significantly based on factors such as origin and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, crocus sativus flower extract is generally recognized as safe (GRAS) for use in food and beverages. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not typically assigned to complex extracts. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, regulations can vary, with Brazil and MERCOSUR countries having specific guidelines for natural extracts.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, crocus sativus flower extract is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Crocus sativus flower extract is valued for its unique sensory attributes and natural origin. It synergizes well with other floral and spice notes, enhancing the complexity of both flavors and fragrances. Formulators should be cautious of its sensitivity to light and oxidation, which can affect stability. It is often under-used due to its high cost, but when used judiciously, it can significantly elevate a product's profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on crocus sativus flower extract is well-established, particularly regarding its sensory profile and natural occurrence. However, industry practices regarding its use levels and stability considerations are often undocumented, relying on formulator expertise. Regulatory information is generally clear, though some regional variations exist.
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
- 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 2026-04-09 19:33:01 GMT (p2)