beetroot distillates

Material Search

beta vulgaris l. root distillates

Ingredient	Name Detail	CAS
beta vulgaris leaf extract	beta vulgaris l. leaf extract	89957-90-4
beta vulgaris root	beta vulgaris l. root	89957-90-4
beta vulgaris root extract	beta vulgaris l. root extract	89957-90-4
beta vulgaris root powder	beta vulgaris l. root powder	89957-90-4
beta vulgaris sprout extract	N/A	89957-90-4

Identifiers

CAS (Single)	89957-90-4
FEMA	N/A
EINECS	N/A
Synonyms	beet root distillates red beet root distillates beetroot (british) kiinote (Omega) beta orientalis root distillates beta vulgaris root distillates beta vulgaris subsp. orientalis root distillates beta vulgaris var. cicla root distillates
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	beta vulgaris root

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Beetroot Distillates (CAS: 89957-90-4)

1. Identity & Chemical Information

Beetroot distillates are complex natural materials derived from the distillation of beetroot (Beta vulgaris). As a natural complex material, beetroot distillates do not have a single molecular structure but are composed of various volatile compounds. The CAS number for beetroot distillates is 89957-90-4. These distillates are used in both flavor and fragrance applications due to their unique sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Beetroot distillates are characterized by their earthy, sweet, and slightly woody aroma, reminiscent of fresh beets. The flavor profile includes sweet and earthy notes, often described as having a slight vegetal undertone. The intensity of the aroma can vary depending on the concentration and the specific batch of distillate. Beetroot distillates are typically used as background realism notes in flavor formulations, providing depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Beetroot distillates are naturally sourced from the roots of the beet plant, Beta vulgaris. The distillation process involves the extraction of volatile compounds from the beetroot, capturing its characteristic aroma and flavor. This process is crucial for obtaining a product that can be labeled as a "natural flavor" or "natural fragrance," aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

In flavor applications, beetroot distillates are used across various categories, including beverages, confectionery, and savory products. They serve as functional components that enhance the earthiness and sweetness of a formulation. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and the specific application. Beetroot distillates are generally stable under typical processing conditions, though care should be taken to avoid excessive heat, which can degrade some of the more delicate aromatic compounds.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Beetroot distillates are incorporated into fragrance formulations, particularly within the woody and earthy fragrance families. They are used to impart a natural, earthy depth to perfumes and personal care products. The distillates can be used in trace amounts to provide realism or as a modifier to enhance other notes. Their volatility places them primarily in the middle note category, contributing to the fragrance's heart.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Beetroot distillates typically contain a variety of volatile compounds, including geosmin, pyrazines, and aldehydes, which contribute to their characteristic aroma. The composition of these distillates can vary significantly based on factors such as the origin of the beetroot, the harvest time, and the specific distillation process used.

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

6. Regulatory Status (Regional Overview)

In the United States, beetroot distillates are generally recognized as safe (GRAS) for use in flavors. In the European Union, they are permitted under Regulation (EC) No 1334/2008, with specific FL numbers assigned to various beetroot-derived products. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, beetroot distillates are accepted for use, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit their use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, beetroot distillates are considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though formulators should be aware of potential sensitization in sensitive individuals. Inhalation exposure is minimal due to the low volatility of the primary constituents. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Beetroot distillates are valued for their ability to impart natural, earthy notes to both flavors and fragrances. They synergize well with other earthy and woody ingredients, enhancing the overall complexity of a formulation. A common pitfall is overuse, which can lead to an overpowering earthy note that may not be desirable in all applications. Formulators should aim for balance, using beetroot distillates to complement rather than dominate.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on beetroot distillates is well-established, with consistent sensory profiles and regulatory approvals across major markets. While industry practices are well-documented, some variability in composition due to natural factors remains a consideration. Overall, the confidence in the use of beetroot distillates is high, supported by both scientific literature and industry experience.

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 2026-02-17 16:29:48 GMT (p2)

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