solanum lycopersicum fruit extract

Material Search

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Ingredient	Name Detail	CAS
solanum lycocarpum meristem cell culture conditioned media	solanum lycocarpum l. meristem cell culture conditioned media	90131-63-8
solanum lycopersicum callus culture extract	solanum lycopersicum l. fruit extract	90131-63-8
solanum lycopersicum fruit	solanum lycopersicum l. fruit	90131-63-8
solanum lycopersicum fruit juice	solanum lycopersicum l. fruit juice	90131-63-8
solanum lycopersicum fruit lipids	solanum lycopersicum l. fruit lipids	90131-63-8
solanum lycopersicum fruit pulp powder	solanum lycopersicum l. fruit pulp powder	90131-63-8
solanum lycopersicum fruit puree	solanum lycopersicum l. fruit puree	90131-63-8
solanum lycopersicum fruit/leaf/stem extract	N/A	90131-63-8
solanum lycopersicum fruit water	N/A	90131-63-8
solanum lycopersicum leaf cell extract	solanum lycopersicum l. leaf cell extract	90131-63-8
solanum lycopersicum leaf absolute	N/A	90131-63-8
solanum lycopersicum leaf cera	N/A	90131-63-8
solanum lycopersicum leaf concrete	N/A	90131-63-8
solanum lycopersicum meristem cell	solanum lycopersicum l. meristem cell	90131-63-8
solanum lycopersicum seed oil	solanum lycopersicum l. seed oil	90131-63-8

Identifiers

CAS (Single)	90131-63-8
FEMA	N/A
EINECS	N/A
Synonyms	extract obtained from the fruit of the tomato, solanum lycopersicum l., solanaceae lipoplastidine solanum lycopersicum (Vevy) lycopersicon esculentum fruit extract lycopersicum esculentum fruit extract tomato extract actiphyte of tomato extract tomato extract HS 3877 G tomato extract lycopene extrapone tomato GW (Symrise)
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	tomato

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Solanum Lycopersicum Fruit Extract (CAS: 90131-63-8)

1. Identity & Chemical Information

Common Name(s): Tomato fruit extract
CAS Number: 90131-63-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the fruit of Solanum lycopersicum (tomato)
Source: Extracted from the ripe fruit of the tomato plant, Solanum lycopersicum
Key Constituents: Lycopene, beta-carotene, citric acid, malic acid, and various volatile compounds
Composition Variability: The composition of tomato fruit extract can vary significantly based on factors such as the tomato variety, growing conditions, and extraction methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Tomato fruit extract is characterized by a fresh, green, and slightly sweet aroma with a tangy, umami-rich flavor profile. It is often described as having a characteristic "tomato" note with hints of earthiness and acidity.
Taste and/or Odor Thresholds: Not clearly reported; thresholds can vary based on the concentration of key constituents like lycopene and volatile acids.
Typical Sensory Role: Used as an impact note in flavor formulations to impart a natural tomato flavor, enhance umami, and provide background realism in savory applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Naturally occurs in the fruit of the tomato plant, Solanum lycopersicum.
Formation Pathways: The flavor profile of tomato fruit extract is primarily developed through enzymatic reactions during ripening, which enhance the production of volatile compounds and organic acids.
Relevance to "Natural Flavor" Designation: Tomato fruit extract is considered a natural flavoring agent when derived directly from the fruit without synthetic additives.

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

4. Use in Flavors

Flavor Categories and Applications: Widely used in savory flavor formulations, including soups, sauces, and snack foods. It is also used in beverages to provide a natural tomato flavor.
Functional Role in Flavor Systems: Acts as a primary flavoring agent, providing authenticity and depth to tomato-flavored products.
Typical Use Levels: Documented use levels range from 50 to 500 ppm in finished food products, with variations depending on the desired intensity and application.
Stability Considerations: Tomato fruit extract is generally stable under acidic conditions but may degrade under high heat or prolonged exposure to light, which can affect flavor integrity.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Utilized in fragrance formulations for personal care products, household cleaners, and air fresheners to impart a fresh, green, and slightly fruity aroma.
Functional Role: Often used as a modifier or trace realism note to enhance the naturalness of green and fruity fragrance compositions.
Typical Concentration Ranges: Typically used at low concentrations, often below 0.1% in fragrance formulations.
Volatility and Contribution: Contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Lycopene, beta-carotene, citric acid, malic acid, and various volatile compounds such as hexanal and (E)-2-hexenal.
Composition Variability: The concentration of these constituents can vary based on the tomato variety, growing conditions, and extraction methods.

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

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Generally recognized as safe (GRAS) for use in food products.
European Union (Reg. (EC) No 1334/2008): Approved for use as a flavoring substance; specific FL number not assigned.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Generally permitted for use in food products, subject to local regulations.
Latin America (e.g., Brazil, MERCOSUR): Typically approved for use in food products, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption at typical use levels; no specific ADI or MSDI established.
Dermal Exposure: Generally regarded as non-irritating and non-sensitizing in fragrance applications.
Inhalation Exposure: Low volatility reduces inhalation risk; no specific occupational exposure limits established.
Risk Profiles: Similar safety profiles for both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Value: Provides authentic tomato flavor and aroma, enhancing product appeal in savory applications.
Typical Synergies: Pairs well with other savory flavors such as garlic, onion, and herbs to create complex flavor profiles.
Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial taste; careful balancing is required.
Frequent Over- or Under-Use: Often under-utilized in low-acid applications where its stability may be compromised.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Comprehensive sensory and regulatory data available.
Industry-Typical Practices: Use levels and applications are well-documented in industry literature.
Known Data Gaps: Specific sensory thresholds and detailed toxicological data are limited.

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 2026-09-18 05:40:21 GMT (p2)

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Vigon International

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TOMATO DRIED OLEORESIN • 99120664

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