FlavScents AInsights Entry: Prunus Avium Fruit Extract (CAS: 85566-22-9)

1. Identity & Chemical Information

Prunus avium fruit extract, commonly known as sweet cherry extract, is a natural complex material derived from the fruit of the Prunus avium tree. This extract is not a single chemical compound but a mixture of various constituents that contribute to its sensory and functional properties. The CAS number for prunus avium fruit extract is 85566-22-9. It does not have a specific FEMA number or other identifiers like FL or CoE numbers, as it is typically used in its natural form rather than as a purified compound.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Prunus avium fruit extract is characterized by its sweet, fruity aroma reminiscent of ripe cherries. The odor intensity is moderate, providing a pleasant and inviting scent that is often used to impart a natural cherry note in both flavors and fragrances. The extract's flavor profile includes sweet, tart, and slightly almond-like nuances, making it a versatile ingredient in flavor formulations. Specific taste and odor thresholds are not well-documented, but it is generally used as an impact note or a background realism enhancer in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Prunus avium fruit extract is naturally sourced from the fruit of the Prunus avium tree, commonly known as the wild cherry or sweet cherry. The extract is obtained through processes such as cold pressing or solvent extraction, which preserve the natural constituents of the fruit. This extract is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant material. The formation pathways involve the natural biosynthesis of aromatic compounds within the fruit, influenced by factors such as ripeness and environmental conditions.

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

4. Use in Flavors

Prunus avium fruit extract is widely used in flavor applications, particularly in confectionery, beverages, and dairy products. It serves as a primary flavoring agent in cherry-flavored products and can also be used to enhance the fruitiness of mixed berry flavors. Typical use levels in finished food or beverage products range from 50 to 500 ppm, depending on the desired intensity and product type. The extract 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

In the fragrance industry, prunus avium fruit extract is used in a variety of product types, including perfumes, body sprays, and personal care products. It contributes to fruity fragrance families, providing a sweet and fresh top note. The extract is typically used at low concentrations, often less than 1% in the final product, to impart a natural cherry scent. Its volatility allows it to function primarily as a top note, with moderate diffusion and a short to medium-lasting impact.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Prunus avium fruit extract contains several key constituents that contribute to its sensory properties. These include benzaldehyde, which imparts an almond-like aroma, and various esters and alcohols that provide fruity and sweet notes. The composition of the extract can vary significantly based on factors such as the geographical origin of the fruit, 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, prunus avium fruit extract is generally recognized as safe (GRAS) for use in food and flavor applications. In the European Union, it is regulated under Regulation (EC) No 1334/2008, where it is considered a natural flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, the regulatory status may vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards but may have specific national requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Prunus avium fruit extract is considered safe for oral exposure in flavor applications, with no specific ADI or MSDI established, but it is used within industry-typical levels. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, although individual formulations should be tested for IFRA compliance. Inhalation exposure is not typically a concern due to its low volatility and use at low concentrations. 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

Prunus avium fruit extract is valued for its ability to impart a natural cherry flavor and aroma, making it a popular choice in both flavor and fragrance formulations. It synergizes well with other fruit flavors and can enhance the overall fruitiness of a product. Formulators should be mindful of its potential to overpower other notes if used excessively and should consider its stability under various processing conditions. It is often under-used in complex flavor systems where a subtle cherry note could enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on prunus avium fruit extract is well-established, with consistent sensory and regulatory information available. However, specific quantitative data on taste and odor thresholds are limited, and formulators often rely on industry-typical practices. There are no significant regulatory ambiguities, but variations in composition due to natural factors should be considered.

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 2026-04-11 13:44:26 GMT (p2)