rubus palmatus thunb. leaf extract

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	4717
EINECS	N/A
Synonyms	blackberry leaf extract, sweet, natural sweet blackberry leaves extract (rubus palmatus thunb.)
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	N/A
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 palmatus thunb.

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Rubus Palmatus Thunb. Leaf Extract

1. Identity & Chemical Information

Common Name(s): Rubus Palmatus Thunb. Leaf Extract
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the leaves of Rubus palmatus Thunb.
Source: The extract is obtained from the leaves of the Rubus palmatus plant, commonly found in East Asia.

Rubus palmatus Thunb. leaf extract is a natural complex material, not a single chemical compound. It is derived from the leaves of the Rubus palmatus plant, which is native to East Asia. The extract is typically obtained through processes such as solvent extraction or steam distillation, resulting in a mixture of various phytochemicals.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rubus palmatus Thunb. leaf extract is known for its subtle, green, and slightly fruity aroma. The sensory profile is characterized by a fresh, leafy note with a hint of sweetness, making it suitable for use as a background realism enhancer in both flavors and fragrances. The intensity of the aroma is moderate, providing a natural and refreshing quality without overpowering other components in a formulation.

The extract's sensory role is often as a modifier, adding complexity and depth to the overall sensory experience. Specific odor and taste thresholds are not well-documented, but the extract is generally used in low concentrations to achieve the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rubus palmatus Thunb. is a plant species native to East Asia, particularly found in Japan and China. The leaves of this plant are the primary source of the extract. The formation of the extract involves the collection of leaves, followed by processes such as drying and extraction using solvents or steam distillation.

The extract is considered a natural flavor and fragrance material, aligning with the "natural" designation due to its direct derivation from plant material without synthetic modification. This makes it a preferred choice for natural product formulations.

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

4. Use in Flavors

Rubus palmatus Thunb. leaf extract is utilized in various flavor applications, particularly in tea, herbal, and fruit-flavored products. Its role in flavor systems is primarily as a background enhancer, providing a natural, leafy note that complements other flavors.

Typical use levels in finished food or beverage products are not extensively documented. However, industry practice suggests usage in the range of 1-10 ppm, depending on the desired intensity and the specific application. The extract is generally stable under typical food processing conditions, but care should be taken to avoid prolonged exposure to high temperatures and acidic environments, which may degrade its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Rubus palmatus Thunb. leaf extract is valued for its fresh, green aroma, which fits well within the green and herbal fragrance families. It is commonly used in personal care products, such as lotions and shampoos, as well as in home care products like air fresheners.

The extract serves as a modifier, adding a natural and refreshing quality to fragrance compositions. Typical concentration ranges are qualitative, with the extract often used in trace amounts to achieve the desired effect. It contributes primarily to the top and middle notes of a fragrance, offering moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Rubus palmatus Thunb. leaf extract contains a variety of phytochemicals, including flavonoids, tannins, and phenolic acids. The composition can vary significantly based on factors such as the plant's growing conditions, harvest time, and extraction method. Major constituents often include quercetin, kaempferol, and ellagic acid, which contribute to the extract's sensory and functional properties.

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

6. Regulatory Status (Regional Overview)

United States

Flavor Use: Not explicitly listed as FEMA GRAS.
Fragrance Use: No specific restrictions noted.

European Union

Flavor Use: Not listed under Reg. (EC) No 1334/2008.
Fragrance Use: No specific restrictions noted.

United Kingdom

Post-Brexit regulations align closely with EU standards, with no significant divergence noted for this material.

Asia

Japan: No specific regulatory status found.
China: No specific regulatory status found.
ASEAN: No specific regulatory status found.

Latin America

Brazil/MERCOSUR: No specific regulatory status found.

Overall, the regulatory landscape for Rubus palmatus Thunb. leaf extract is characterized by a lack of explicit approvals or restrictions, suggesting that its use is generally governed by broader safety and natural product guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Flavor Use: No specific ADI or MSDI values found. The extract is generally considered safe for use in food products at low concentrations typical of natural flavoring agents.

Dermal Exposure

Fragrance Use: No specific reports of irritation or sensitization. The extract is typically used in low concentrations, minimizing potential dermal risks.

Inhalation Exposure

The extract's moderate volatility suggests limited inhalation exposure risk in typical fragrance applications. Occupational exposure considerations are minimal due to its natural origin and low usage levels.

Overall, the safety profile of Rubus palmatus Thunb. leaf extract is favorable, with no significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rubus palmatus Thunb. leaf extract is valued for its ability to impart a natural, green note to both flavors and fragrances. It synergizes well with other herbal and fruity notes, enhancing the overall complexity and authenticity of formulations. Common pitfalls include overuse, which can lead to an overpowering green note, and underuse, which may result in a lack of desired freshness.

Formulators should consider the extract's stability under various conditions and its potential interactions with other ingredients to optimize its sensory contribution.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Rubus palmatus Thunb. leaf extract is well-established in terms of its sensory profile and typical applications. However, specific regulatory approvals and detailed toxicological data are less documented, reflecting a need for formulators to rely on industry-typical practices and general safety guidelines.

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 13:57:36 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier