FlavScents AInsights Entry for Saffron Absolute (CAS: 8022-19-3)

1. Identity & Chemical Information

Saffron absolute is a natural complex material derived from the stigmas of the Crocus sativus flower. It is not a single chemical compound but a mixture of various constituents. The CAS number for saffron absolute is 8022-19-3. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in fragrance and flavor industries, but specific FL or CoE numbers are not typically assigned to such complex materials. The composition of saffron absolute can vary significantly depending on the geographical origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Saffron absolute is renowned for its rich, warm, and slightly metallic aroma with hay-like and honey nuances. It is intensely aromatic, with a potent diffusion that can dominate a blend if not used judiciously. The flavor profile is similarly complex, offering a bittersweet taste with earthy and grassy undertones. While specific taste and odor thresholds are not well-documented, saffron absolute is typically used as an impact note or a modifier in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Saffron absolute is obtained from the stigmas of the Crocus sativus flower, primarily cultivated in regions such as Iran, India, and Spain. The formation of its characteristic aroma compounds involves enzymatic processes during the drying and curing of the stigmas. Saffron is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant material, aligning with regulatory definitions of natural products.

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

4. Use in Flavors

In flavor applications, saffron absolute is used in categories such as savory dishes, confectionery, and beverages. It serves as a functional impact note, providing authenticity and depth to flavor systems. 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. Saffron absolute is relatively stable under moderate heat and neutral pH conditions but can degrade under prolonged exposure to high temperatures or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Saffron absolute is utilized in various fragrance families, including oriental, floral, and gourmand. It acts as a trace realism enhancer or an impact note, contributing to the richness and complexity of the fragrance. Typical concentration ranges in perfumes are from 0.01% to 0.1%, depending on the desired effect. Saffron absolute is considered a middle note, providing a warm and exotic character that bridges top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of saffron absolute include safranal, crocin, and picrocrocin, which are responsible for its distinctive aroma and color. The composition can vary significantly based on factors such as origin and processing methods. Safranal is the primary aroma compound, while crocin contributes to the vibrant color.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, saffron 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 not typically assigned to complex materials. The United Kingdom follows similar regulations post-Brexit. In Asia, saffron is accepted in countries like Japan and China, though specific regulatory details may vary. In Latin America, countries like Brazil recognize saffron under MERCOSUR regulations, but specific approvals may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, saffron absolute is considered safe at typical flavor use levels, 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 low volatility, but occupational safety measures should be in place 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

Saffron absolute is valued for its unique and complex aroma, which can enhance both flavor and fragrance formulations. It synergizes well with other spices and floral notes but can be overpowering if overused. Formulators should be cautious of its intensity and potential for color contribution. It is often under-used due to its high cost and potent nature, but when used correctly, it can add unparalleled depth and authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on saffron absolute is well-established in terms of sensory characteristics and typical uses. However, specific regulatory and toxicological data may be less documented due to its complex nature. Industry practices often guide its use, with some variability in composition and application.

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 19:32:06 GMT (p2)