FlavScents AInsights Entry for Carob Bean Absolute (CAS: 9000-40-2)
1. Identity & Chemical Information
Carob bean absolute is a natural complex material derived from the pods of the carob tree (Ceratonia siliqua). It is not a single chemical compound but a mixture of various constituents. The CAS number for carob bean absolute is 9000-40-2. It 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 such complex materials. As an absolute, it is primarily used in perfumery and flavor applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Carob bean absolute is known for its rich, sweet, and slightly nutty aroma, reminiscent of chocolate and caramel. It has a moderate to strong intensity and is often used as a background note to add depth and warmth to compositions. The flavor profile is similarly sweet and chocolate-like, making it a popular choice in flavor formulations where a chocolate or caramel note is desired. Specific taste and odor thresholds are not well-documented, but its sensory impact is significant enough to be used sparingly.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Carob bean absolute is derived from the pods of the carob tree, which is native to the Mediterranean region. The pods are processed to extract the absolute, which involves solvent extraction followed by purification. This material is considered a natural flavor and fragrance ingredient due to its direct derivation from plant material. The formation of its characteristic aroma compounds occurs naturally within the pods as they mature.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, carob bean absolute is used to impart chocolate, caramel, and nutty notes. It is commonly found in confectionery, bakery products, and beverages. The typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Carob bean absolute is utilized in various fragrance families, including gourmand, oriental, and woody compositions. It serves as a base note, providing warmth and depth. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. Its volatility is low, contributing to its role as a base note, and it is valued for its ability to enhance the longevity of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Carob bean absolute contains several key constituents, including furfural, maltol, and various phenolic compounds. These contribute to its characteristic chocolate and caramel aroma. The composition can vary significantly based on the origin of the carob pods, the harvest time, and the extraction process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, carob bean absolute is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is permitted under Regulation (EC) No 1334/2008 as a natural flavoring substance. The UK follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Carob bean absolute is considered safe for use in food and fragrance applications at typical use levels. Oral exposure through flavor use is generally low, with no specific ADI or MSDI established, but it is used within industry-typical levels. Dermal exposure in fragrances is also considered safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to its low volatility. Overall, the risk profile does not significantly differ between food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Carob bean absolute is valued for its ability to impart rich, sweet notes reminiscent of chocolate and caramel. It synergizes well with vanilla, nutty, and other sweet notes. Formulators should be cautious of its intensity, as it can easily overpower other components if used excessively. It is often under-used in savory applications where a subtle sweetness could enhance the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on carob bean absolute is well-established in terms of its sensory profile and typical applications. However, specific quantitative data on its constituents and regulatory nuances in certain regions may be less documented. Industry practices often guide its use, with some variability in composition based on natural factors.
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 2026-05-29 17:26:17 GMT (p2)
