vanilla bean absolute (vanilla spp.)

Full Material List

vanilla spp. fruit absolute

Ingredient	Name Detail	CAS
vanilla bean absolute (vanilla planifolia)	vanilla spp. fruit absolute	6/4/24
vanilla bean absolute CO2 extract (vanilla planifolia)	vanilla planifolia andr. fruit absolute CO2 extract	6/4/24
vanilla bean oil CO2 extract	vanilla spp. bean oil CO2 extract	6/4/24
vanilla planifolia flower extract	N/A	6/4/24
vanilla planifolia leaf cell extract	vanilla spp. leaf cell extract	6/4/24
vanilla planifolia seed	vanilla spp. seed	6/4/24
vanilla planifolia seed powder	vanilla spp. seed powder	6/4/24
vanilla tahitensis fruit absolute	N/A	6/4/24
vanilla tahitensis fruit absolute CO2 extract	N/A	6/4/24
vanilla tahitensis fruit oil CO2 extract	vanilla tahitensis fruit oil CO2 extract	6/4/24

Identifiers

CAS (Single)	6/4/24
FEMA	N/A
EINECS	N/A
Synonyms	vanilla abs black beans vanilla abs. pur vanilla absolute vanilla absolute (vanilla spp.) vanilla absolute natural vanilla absolute, colorless (for fragrance) (Robertet) vanilla clarextract 98734 JCD 7/44 vanilla inc abs type/ PE vanilla SB absolute vanilla spp. fruit absolute vanilla surfine extra sol. abs vanille absolute
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	dark brown to brownish black viscous liquid to solid (est)
Assay	50.00 to 100.00
Specific Gravity	1.08000 to 1.10000 @ 25.00 °C.
Lbs/Gal (est)	8.987 to 9.153
Refractive Index	1.53000 to 1.55000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	N/A
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol dipropylene glycol water, 6875 mg/L @ 25 °C (est) water
Occurrence	vanilla aromatica vanilla planifolia

Organoleptic

Organoleptic Notes	1. Odor Type: sweet Substantivity:400 Hour(s) sweet vanilla toffee fresh balsamic gourmand Odor Description:at 100.00 %. sweet vanilla toffee fresh balsamLuebke, William tgsc, (1982) Odor sample from: Charabot & Co., Inc.
Odor	sweet sweet, vanilla, toffee, fresh, balsamic, gourmand,
Flavor	sweet vanilla,

AInsights BETA

FlavScents AInsights Entry for Vanilla Bean Absolute (Vanilla spp.) (CAS: 6/4/24)

1. Identity & Chemical Information

Vanilla bean absolute is a complex natural material derived from the beans of the Vanilla spp. plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for vanilla bean absolute is 6/4/24. While it does not have a specific FEMA number due to its complex nature, it is recognized in the flavor and fragrance industry for its unique profile. Other identifiers such as FL number and CoE number are not typically assigned to such complex materials. The composition of vanilla bean absolute can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanilla bean absolute is renowned for its rich, sweet, and creamy aroma with a characteristic vanilla scent. It is often described as having a warm, balsamic, and slightly spicy undertone. The intensity of its odor is moderate to strong, making it a prominent impact note in formulations. While specific taste and odor thresholds are not well-documented, vanilla bean absolute is typically used to impart a natural vanilla flavor and aroma, serving as both an impact note and a background realism enhancer in various applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanilla bean absolute is naturally sourced from the cured beans of the Vanilla spp. plant, primarily Vanilla planifolia. The formation of its characteristic aroma compounds occurs through enzymatic processes during the curing of the beans. This material is considered a natural flavor and fragrance, aligning with industry standards for "natural" designations. The complex mixture of constituents results from both the plant's biosynthetic pathways and the curing process.

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

4. Use in Flavors

Vanilla bean absolute is extensively used in flavor formulations, particularly in categories such as bakery, dairy, and confectionery. It serves as a primary flavoring agent, providing a rich vanilla note that enhances the overall profile of the product. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Vanilla bean absolute 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, vanilla bean absolute is a key component in oriental, gourmand, and floral fragrance families. It acts as a base note, providing warmth and depth to the fragrance composition. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 5%, depending on the desired olfactory impact. Its volatility is low, contributing to its role as a long-lasting base note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Vanilla bean absolute contains several key constituents, including vanillin, p-hydroxybenzaldehyde, and various phenolic compounds. The composition can vary significantly based on factors such as geographic origin and processing methods. Vanillin is the primary character-impact compound, responsible for the characteristic vanilla aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, vanilla bean absolute is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008, with specific guidelines for its use in food products. 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 natural flavorings, including vanilla bean absolute.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, vanilla bean absolute is considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in personal care products. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vanilla bean absolute is valued for its authentic vanilla aroma and versatility in both flavor and fragrance formulations. It synergizes well with other sweet and creamy notes, enhancing the overall profile. Formulators should be cautious of its potential to overpower other notes if used excessively. It is often under-used in complex formulations where its full potential could enhance the product's depth and richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on vanilla bean absolute is well-established, with extensive documentation in both flavor and fragrance applications. However, industry practices often rely on undocumented traditional knowledge, particularly regarding optimal use levels and synergies. Some regulatory ambiguities exist due to variations in international standards for natural flavorings.

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 2026-06-04 20:24:30 GMT (p2)

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