FlavScents AInsights Entry: Black Currant Bud Absolute (CAS: 97676-19-2)
1. Identity & Chemical Information
Black currant bud absolute is a natural complex material derived from the buds of the black currant plant (Ribes nigrum). It is not a single chemical compound but a mixture of various constituents. The CAS number for black currant bud absolute is 97676-19-2. This material does not have a specific FEMA number due to its complex nature. Other identifiers include its use in fragrance and flavor industries, often referenced in IFRA guidelines. As a natural extract, it does not have a molecular formula or molecular weight like a single compound would. The composition of black currant bud absolute can vary significantly depending on the geographical origin, harvest time, and processing methods used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Black currant bud absolute is renowned for its rich, green, and fruity aroma with a characteristic catty note, often described as reminiscent of black currant berries. The intensity of its odor is moderate to strong, making it a potent impact note in formulations. It is primarily used to impart a natural, fruity, and slightly sulfurous character to both flavors and fragrances. The taste and odor thresholds are not well-documented, but its strong diffusion suggests it is effective even at low concentrations. In sensory applications, it serves as both an impact note and a modifier, enhancing the realism and complexity of the overall profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Black currant bud absolute is naturally sourced from the buds of the black currant plant, Ribes nigrum, which is native to Europe and parts of Asia. The formation of its characteristic aroma compounds occurs through enzymatic processes within the plant, particularly during bud development. This material is often used in products labeled as "natural flavor" or "natural fragrance" due to its direct derivation from plant material. The extraction process typically involves solvent extraction, which preserves the delicate aromatic compounds present in the buds.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, black currant bud absolute is used to create berry, fruity, and green flavor profiles. It is commonly found in applications such as beverages, confectionery, and dairy products. Its functional role in flavor systems is to provide authenticity and depth, often serving as a top note or a characterizing component. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. Stability considerations include moderate sensitivity to heat and oxidation, which can alter its aromatic profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Black currant bud absolute is utilized in various fragrance families, including fruity, green, and chypre compositions. It acts as a trace realism enhancer and a modifier, contributing a unique, natural fruitiness to perfumes and personal care products. Typical concentration ranges in fragrance formulations are from 0.01% to 0.5%, depending on the desired impact and the complexity of the fragrance. It is primarily a top to middle note, offering moderate volatility and a distinctive character that blends well with other green and fruity notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of black currant bud absolute include hexenol, hexenyl acetate, and various sulfur-containing compounds such as dimethyl sulfide and thiophenes. These components are responsible for its characteristic green and catty aroma. The composition can vary based on factors such as the plant's origin, the time of harvest, and the extraction method used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, black currant bud absolute is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status for its use in food. 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, Brazil and MERCOSUR countries have specific guidelines for its use in flavors and fragrances. Explicit approvals and harmonized assumptions are common, though country-specific variability exists.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, black currant bud absolute is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrances 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
Black currant bud absolute is valued for its ability to impart a natural, fruity character to both flavors and fragrances. It synergizes well with other fruity and green notes, enhancing the overall complexity and authenticity of the formulation. Common pitfalls include overuse, which can lead to an overpowering or unbalanced profile. It is often under-used in formulations seeking a subtle, natural fruitiness. Formulators should consider its stability and potential interactions with other ingredients.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on black currant bud absolute is well-established, particularly regarding its sensory profile and typical applications. Industry practices are well-documented, though some variability in composition and regulatory interpretations exists. Known data gaps include specific toxicological thresholds and detailed regulatory guidelines in certain regions.
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 2026-04-07 13:34:50 GMT (p2)
