vanilla planifolia fruit infusion

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vanilla planifolia fruit infusion

Ingredient	Name Detail	CAS
vanilla planifolia fruit water	N/A	84650-63-5

Identifiers

CAS (Single)	84650-63-5
FEMA	N/A
EINECS	N/A
Synonyms	vanilla bean infusion (vanilla planifolia) vanilla fragrans fruit infusion vanilla infusion (vanilla planifolia)
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	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol water
Occurrence	vanilla planifolia fruit

Organoleptic

Organoleptic Notes	1. Odor Type: vanilla vanilla phenolic sweet Odor Description:at 100.00 %. vanilla phenolic sweet Odor and/or flavor descriptions from others (if found).
Odor	vanilla vanilla, phenolic, sweet,
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Vanilla Planifolia Fruit Infusion (CAS: 84650-63-5)

1. Identity & Chemical Information

Common Name(s): Vanilla planifolia fruit infusion, Vanilla extract
CAS Number: 84650-63-5
FEMA Number: 3107
Other Identifiers: FL/FR Number: 16.001
Material Type: Natural complex material derived from the fruit of Vanilla planifolia
Source: Vanilla planifolia, a species of vanilla orchid native to Mexico and now widely cultivated in tropical regions

Vanilla planifolia fruit infusion is a natural complex material, not a single chemical compound. It is derived from the cured pods of the vanilla orchid, primarily through processes such as extraction or infusion in alcohol or other solvents. The composition of this infusion can vary significantly based on factors such as the origin of the vanilla beans, the method of extraction, and the conditions of cultivation and curing.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanilla planifolia fruit infusion is renowned for its rich, sweet, and creamy aroma with a characteristic vanillin note. It is often described as warm, balsamic, and slightly spicy, with a smooth and persistent finish. The intensity of the aroma can vary, but it is generally considered to have a moderate to strong diffusion. The infusion serves as a primary impact note in both flavor and fragrance applications, providing a sense of warmth and depth.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanilla planifolia is naturally found in tropical regions, with Madagascar, Indonesia, and Mexico being the primary producers. The formation of its characteristic aroma compounds occurs during the curing process, which involves enzymatic reactions that convert glucovanillin to vanillin, the primary aromatic component. This process is crucial for the designation of the infusion as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Vanilla planifolia fruit infusion is extensively used in a wide range of flavor applications, including bakery products, dairy, beverages, and confectionery. It functions as a primary flavoring agent, providing sweetness and complexity. Typical use levels in finished products range from 50 to 200 ppm, with variations depending on the desired intensity and product matrix. The infusion is generally stable under moderate heat and neutral pH conditions but can degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, vanilla planifolia fruit infusion is used across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a base note, providing warmth and depth, and is often used as a modifier to enhance the richness of a fragrance. Typical concentration ranges in perfumes are from 0.1% to 5%, depending on the desired olfactory profile. 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)

Vanillin: The primary aromatic compound, contributing to the characteristic vanilla aroma.
p-Hydroxybenzaldehyde: Provides a sweet, floral note.
Vanillic acid: Adds to the complexity and depth of the aroma.
Eugenol: Imparts a spicy, clove-like nuance.

The composition of vanilla planifolia fruit infusion can vary significantly based on the origin, harvest, and processing methods of the vanilla beans.

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

6. Regulatory Status (Regional Overview)

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008; listed with an FL number.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
Asia: Generally recognized as safe in Japan and China, with specific regulations in ASEAN countries.
Latin America: Approved for use in Brazil and MERCOSUR countries, with harmonized standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally recognized as safe for consumption at typical use levels. No specific ADI or MSDI established, but industry practices ensure safe levels.
Dermal Exposure: Considered safe for use in fragrances, with no significant reports of irritation or sensitization. IFRA guidelines provide usage limits.
Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure should be monitored in manufacturing settings.

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

Vanilla planifolia fruit infusion is valued for its versatility and ability to enhance both sweet and savory profiles. It synergizes well with other warm and spicy notes, such as cinnamon and clove. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth. Formulators should consider the origin and processing of the vanilla to ensure consistent quality.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on vanilla planifolia fruit infusion is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though some variability exists due to natural factors affecting composition. Regulatory frameworks are clear, with minor regional differences.

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 2026-02-17 19:15:49 GMT (p2)

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