solanum lycopersicum fruit water

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 extract	N/A	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 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	aqueous solution of the stem distillate obtained from the fruit of the tomato, solanum lycopersicum l., solanaceae lycopersicon esculentum fruit water lycopersicum esculentum fruit water tomato fruit water
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 fruit

Organoleptic

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

AInsights BETA

AInsights Entry for Solanum Lycopersicum Fruit Water (CAS: 90131-63-8)

1. Identity & Chemical Information

Common Name(s): Tomato fruit water
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)
Description: Solanum lycopersicum fruit water is a natural extract obtained from the aqueous phase of tomato processing. It is not a single chemical compound but a mixture containing various water-soluble components of tomatoes, including organic acids, sugars, and minor volatile compounds. The composition can vary significantly depending on the tomato variety, growing conditions, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Solanum lycopersicum fruit water has a fresh, green, and slightly sweet aroma reminiscent of ripe tomatoes. The flavor is mild, with a subtle sweetness and a hint of acidity, contributing to a fresh and natural taste profile.
Taste and/or Odor Thresholds: Not clearly reported; thresholds can vary based on the concentration of volatile compounds.
Typical Sensory Role: It is often used as a background note to enhance the freshness and authenticity of tomato-based flavors in culinary applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Derived from the fruit of the tomato plant, Solanum lycopersicum.
Formation Pathways: The water is typically obtained during the processing of tomatoes, where it is separated from the pulp and seeds. It contains naturally occurring compounds formed during the growth and ripening of tomatoes.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a direct extract from tomatoes, it qualifies as a natural flavoring substance under various regulatory frameworks.

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

4. Use in Flavors

Flavor Categories and Applications: Commonly used in savory applications, particularly in sauces, soups, and dressings to impart a fresh tomato note.
Functional Role in Flavor Systems: Acts as a flavor enhancer and authenticity booster in tomato-flavored products.
Typical Use Levels: Industry-typical use levels range from 100 to 500 ppm in finished products, depending on the desired intensity.
Stability Considerations: Generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Used in green and fresh fragrance compositions, particularly in personal care products like shampoos and body washes.
Functional Role: Provides a fresh, green note that enhances the naturalness of fragrance compositions.
Typical Concentration Ranges: Typically used at low concentrations, often below 0.1% in fragrance formulations.
Volatility and Top/Middle/Base Contribution: Primarily contributes to the top note, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Includes organic acids (e.g., citric acid), sugars (e.g., glucose, fructose), and minor volatile compounds such as hexanal and 2-isobutylthiazole.
Composition Variability: The composition can vary significantly based on the tomato variety, growing conditions, and processing 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.
European Union (Reg. (EC) No 1334/2008): Approved for use as a natural flavoring substance.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia (Japan, China, ASEAN): Recognized as a natural flavoring substance; specific regulations may vary.
Latin America (e.g., Brazil, MERCOSUR): Generally accepted as a natural flavoring agent; specific approvals may vary 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 safe for use in personal care products; no significant irritation or sensitization reported.
Inhalation Exposure: Low volatility reduces inhalation risk; no occupational exposure limits established.
Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Provides a natural and authentic tomato flavor and aroma, enhancing product appeal.
Typical Synergies: Works well with other savory flavors such as basil, garlic, and onion.
Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial taste; balance with other ingredients is crucial.
Situations Where It is Frequently Over- or Under-used: Often under-used in non-tomato applications where a subtle fresh note could enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Regulatory status and general safety are well-documented.
Industry-Typical but Undocumented Practices: Use levels and sensory roles are based on industry norms.
Known Data Gaps or Regulatory Ambiguities: Specific toxicological data and detailed compositional analysis 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 2026-04-09 02:20:24 GMT (p2)

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