FlavScents AInsights Entry: Pimenta Dioica Fruit Extract (CAS: 223748-05-8)
1. Identity & Chemical Information
Pimenta dioica fruit extract, commonly known as allspice extract, is derived from the dried unripe berries of the Pimenta dioica plant. This natural complex material is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 223748-05-8. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers such as FL number or CoE number are not typically assigned to complex natural materials like this extract. The composition of pimenta dioica fruit extract can vary significantly depending on the origin, harvest time, and processing methods used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Pimenta dioica fruit extract is characterized by its warm, spicy aroma reminiscent of a combination of cinnamon, nutmeg, and cloves, with a hint of peppery undertones. The intensity of its odor is moderate to strong, making it a prominent impact note in formulations. The extract is often used to impart a rich, spicy flavor profile in both culinary and fragrance applications. Specific taste and odor thresholds are not well-documented, but its sensory role is typically as an impact note or a background realism enhancer in complex blends.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Pimenta dioica, commonly known as allspice, is native to the Caribbean, Central America, and parts of Mexico. The extract is obtained from the dried unripe berries of the plant. The formation of its characteristic aroma compounds occurs naturally as the berries mature and are subsequently dried. This extract is often used in products labeled as "natural flavor" or "natural fragrance" due to its direct derivation from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Pimenta dioica fruit extract is widely used in flavor applications, particularly in spice blends, baked goods, and beverages. It serves as a functional flavoring agent, providing warmth and complexity to the flavor profile. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in more robust applications like spice mixes. The extract is generally stable under typical food processing conditions, though it may lose some potency with prolonged exposure to high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance formulations, pimenta dioica fruit extract is utilized in various fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, contributing warmth and depth to the fragrance profile. The extract is typically used in concentrations ranging from trace amounts to 1% in the final product, depending on the desired intensity. It is considered a middle note due to its moderate volatility and ability to blend well with both top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of pimenta dioica fruit extract include eugenol, methyl eugenol, and caryophyllene, among others. These compounds are responsible for the extract's characteristic spicy aroma. The composition of these constituents can vary based on factors such as geographic origin, harvest time, and extraction method. 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, pimenta dioica fruit extract is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The United Kingdom follows similar regulations post-Brexit. In Asia, the regulatory status may vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, pimenta dioica fruit extract is considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though eugenol, a major constituent, can cause sensitization in some individuals. IFRA provides guidelines on its use in fragrances to minimize risk. Inhalation exposure is not typically a concern at normal usage levels, but occupational exposure should be managed to avoid sensitization.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Pimenta dioica fruit extract is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice extracts and can enhance the complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired warmth. Formulators should carefully balance its concentration to achieve the optimal sensory impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on pimenta dioica fruit extract is well-established, particularly regarding its sensory characteristics and typical applications. However, industry practices regarding its use levels and regulatory status may vary, and formulators should verify specific requirements for their target markets. Known data gaps include precise sensory thresholds and comprehensive toxicological profiles.
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
- If complex natural material: includes section 5a
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 10:01:06 GMT (p2)