AInsights Entry for Ficus Carica Fruit Extract (CAS: 90028-74-3)
1. Identity & Chemical Information
- Common Name(s): Ficus carica fruit extract, Fig extract
- CAS Number: 90028-74-3
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material (extract)
- Source: Derived from the fruit of the Ficus carica plant, commonly known as the fig tree.
- Key Constituents (Typical): Includes sugars, organic acids, and phenolic compounds. Composition varies by origin, harvest, and processing.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ficus carica fruit extract is characterized by its sweet, fruity aroma reminiscent of fresh figs. It has a mild to moderate intensity with a soft, honey-like undertone. The extract is often used to impart a natural sweetness and fruity complexity in both flavor and fragrance applications. The taste threshold is not clearly reported, but it is typically used as a background realism note rather than a primary impact flavor.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ficus carica fruit extract is naturally sourced from the fruit of the fig tree, Ficus carica, which is native to the Middle East and Western Asia but now widely cultivated in temperate regions worldwide. The extract is obtained through processes such as solvent extraction or steam distillation. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural product designations.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ficus carica fruit extract is used in a variety of flavor applications, including bakery products, confectionery, dairy, and beverages. It serves as a flavor enhancer, providing a sweet, fruity note that complements other flavors. Typical use levels in finished food products range from 50 to 200 ppm, depending on the desired intensity and product matrix. The extract is 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
In fragrance applications, ficus carica fruit extract is used in fruity and gourmand fragrance families. It acts as a modifier or background note, adding a sweet, natural fruitiness to perfumes, body care products, and home fragrances. Typical concentration ranges are from 0.1% to 1% in the final product, contributing primarily to the middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The extract typically contains sugars (such as glucose and fructose), organic acids (like citric acid), and phenolic compounds (including flavonoids and tannins). The exact composition can vary significantly based on the fig variety, geographical origin, and extraction method used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; generally recognized as safe when used in accordance with good manufacturing practices.
- European Union: Permitted under Regulation (EC) No 1334/2008; no specific FL number.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Usage varies; generally accepted in Japan and China under natural flavoring guidelines.
- Latin America: Accepted in Brazil and MERCOSUR countries under general flavoring regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, ficus carica fruit extract is considered safe when used within typical flavoring concentrations. No specific ADI or MSDI values are reported, but it is generally recognized as safe based on historical use. Dermal exposure in fragrance applications is also considered safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to low volatility, posing little risk in occupational settings.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ficus carica fruit extract is valued for its ability to impart a natural, sweet fruitiness that enhances the complexity of both flavors and fragrances. It synergizes well with other fruit and floral notes. Formulators should be cautious of overuse, which can lead to an overly sweet or cloying profile. It is often underutilized in savory applications where a hint of sweetness can add depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ficus carica fruit extract is well-established in terms of sensory characteristics and typical uses. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and historical safety records. Known data gaps include precise compositional analysis and detailed exposure assessments.
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
Citation hooks: (internal)
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 2026-06-05 16:51:10 GMT (p2)
