rubus chingii leaf extract

Material Search

rubus chingii hu leaf extract

Ingredient	Name Detail	CAS
rubus chingii fruit extract	rubus chingii hu fruit extract	223748-34-3
rubus chingii fruit juice	rubus chingii fruit juice	223748-34-3

Identifiers

CAS (Single)	223748-34-3
FEMA	4717
EINECS	N/A
Synonyms	sweet blackberry leaves extract (rubus chingii) palmleaf raspberry leaf extract
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	N/A
Occurrence	rubus chingii hu

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Rubus Chingii Leaf Extract (CAS: 223748-34-3)

1. Identity & Chemical Information

Rubus chingii leaf extract, derived from the leaves of the Rubus chingii plant, is a natural complex material. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 223748-34-3. As a natural extract, it does not have a specific IUPAC name, molecular formula, or molecular weight. The extract is recognized for its potential applications in both flavor and fragrance industries due to its complex composition.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rubus chingii leaf extract is characterized by a fresh, green, and slightly fruity aroma, with subtle earthy undertones. The intensity of its odor is moderate, making it suitable for use as a background realism note or a modifier in formulations. The extract's sensory profile can vary depending on the specific constituents present, which are influenced by factors such as the plant's growing conditions and extraction methods.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rubus chingii is native to East Asia, particularly China, where it is commonly found in wild and cultivated forms. The extract is obtained through processes such as steam distillation or solvent extraction from the leaves of the plant. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification.

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

4. Use in Flavors

In flavor applications, Rubus chingii leaf extract is used to impart a fresh, green note to various products, including beverages, confectionery, and savory items. It functions as a background realism enhancer or a subtle modifier. Typical use levels in finished products range from 5 to 50 ppm, depending on the desired intensity and the specific application. The extract is generally stable under typical food processing conditions, although it may be sensitive to prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Rubus chingii leaf extract is utilized in fragrance formulations for its fresh and green aroma, fitting well within the green and herbal fragrance families. It serves as a trace realism note or a modifier, contributing to the top and middle notes of a fragrance composition. Concentration ranges in fragrance products are typically qualitative, with the extract being used in small amounts to achieve the desired olfactory effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Rubus chingii leaf extract include various terpenes, alcohols, and aldehydes, which contribute to its characteristic aroma. Notable components may include linalool, geraniol, and hexanal, among others. The composition of the extract can vary significantly based on factors such as geographic origin, harvest time, and extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, Rubus chingii leaf extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is subject to regulation under Reg. (EC) No 1334/2008, with its status as a natural flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, the extract is used in traditional applications, although specific regulatory details may vary. In Latin America, countries like Brazil recognize it under MERCOSUR regulations, but specific approvals may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Rubus chingii leaf extract is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization, although IFRA guidelines should be consulted for specific use limits. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rubus chingii leaf extract is valued for its ability to impart a fresh, natural aroma to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall complexity of a formulation. Formulators should be cautious of overuse, which can lead to an overpowering green note, and should consider the variability in composition when sourcing the extract.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Rubus chingii leaf extract is well-established in terms of its sensory profile and typical applications. However, there are gaps in specific toxicological data and regulatory details across different regions. Industry practices often rely on empirical knowledge and historical use, highlighting the need for further research and documentation.

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 2026-03-20 13:57:02 GMT (p2)

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