blackberry essence

Full Material List

N/A

Identifiers

CAS (Single)	73049-50-0
FEMA	N/A
EINECS	N/A
Synonyms	blackberry (south american) kiinote (Omega) blackberry essence 150 fold blackberry juice essence
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	colorless to pale yellow clear liquid (est)
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	natural product

Organoleptic

Organoleptic Notes	1. Odor Type: fruity blackberry Odor Description:at 100.00 %. blackberry
Odor	fruity blackberry,
Flavor	fruity blackberry,

AInsights BETA

FlavScents AInsights Entry: Blackberry Essence (CAS: 73049-50-0)

1. Identity & Chemical Information

Common Name(s): Blackberry Essence
CAS Number: 73049-50-0
FEMA Number: Not available
Other Identifiers: Not available
Material Type: Natural complex material
Source: Derived from the fruit of the Rubus genus, primarily Rubus fruticosus
Key Constituents: Includes a variety of volatile compounds such as alcohols, esters, and ketones, which contribute to its characteristic aroma and flavor. Composition may vary based on origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Blackberry essence is characterized by its sweet, fruity, and slightly tart aroma, reminiscent of fresh blackberries. It has a moderate to high intensity with a rich, juicy profile that can add depth and realism to flavor formulations. The essence is often used as an impact note in berry-flavored products, providing a natural and authentic blackberry character. Specific taste and odor thresholds are not clearly reported, but it is known for its ability to blend well with other fruit flavors, enhancing the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Blackberry essence is naturally sourced from the fruit of the Rubus genus, particularly Rubus fruticosus. The essence is typically obtained through processes such as cold pressing or steam distillation, which capture the volatile compounds responsible for its characteristic aroma. Blackberry essence is often used in products labeled as "natural flavor" due to its derivation from natural sources. The formation of its key aroma compounds can also occur through enzymatic reactions during fruit ripening.

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

4. Use in Flavors

Blackberry essence is widely used in the flavor industry, particularly in the formulation of fruit-flavored beverages, confectioneries, and desserts. It serves as a primary flavor note in berry blends and can also act as a background modifier to enhance the complexity of other fruit flavors. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and application. The essence is generally stable under typical processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, blackberry essence is utilized for its fresh, fruity aroma, contributing to the top and middle notes of various fragrance compositions. It is commonly found in personal care products, such as shampoos and body washes, as well as in home fragrances. The essence provides a natural, fruity realism and is often used in combination with other fruit and floral notes. Typical concentration ranges are qualitative, as specific quantitative data is not widely documented.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Alcohols: Such as linalool and geraniol
Esters: Including ethyl butyrate and methyl anthranilate
Ketones: Such as damascenone
Note: Composition varies by origin, harvest, and processing.

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

6. Regulatory Status (Regional Overview)

United States: Blackberry essence is generally recognized as safe (GRAS) for use in flavors by FEMA.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food flavorings.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Approved for use in Japan and China, with specific regulations varying by country.
Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for use in food products at typical flavoring levels. No specific ADI or MSDI values are reported, but it is used within industry-typical ranges.
Dermal Exposure: Generally regarded as safe for use in personal care products, with no significant reports of irritation or sensitization.
Inhalation Exposure: Volatility is moderate, with no specific occupational hazards reported. Safe for use in home fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Blackberry essence is valued for its ability to impart a natural, fruity aroma and flavor to a wide range of products. It synergizes well with other berry and fruit flavors, enhancing the overall sensory profile. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial taste. It is often underutilized in savory applications, where it can add a unique twist.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on blackberry essence is well-established, with consistent reports across various sources. However, specific quantitative data on use levels and thresholds are limited, and formulators often rely on industry-typical practices. Regulatory information is generally harmonized, but regional variations may exist.

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 16:31:04 GMT (p2)

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