FlavScents AInsights Entry for Capsicum Annuum Fruit Extract (CAS: 84625-29-6)

1. Identity & Chemical Information

Capsicum annuum fruit extract is a natural complex material derived from the fruit of the Capsicum annuum plant, commonly known as bell pepper or chili pepper. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 84625-29-6. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such complex materials. The composition of this extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Capsicum annuum fruit extract is characterized by its pungent, spicy aroma and flavor, often described as warm and peppery with a hint of sweetness. The intensity of the odor and flavor can vary, but it is generally considered moderate to strong. This extract is commonly used as an impact note in flavor formulations, providing a distinctive spicy kick that enhances the overall sensory experience. The taste and odor thresholds are not clearly reported, but its sensory role is primarily as a modifier and enhancer in both food and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Capsicum annuum fruit extract is naturally sourced from the fruits of the Capsicum annuum plant, which is widely cultivated in various regions around the world, including the Americas, Asia, and Europe. The formation of its characteristic compounds occurs naturally within the fruit as it matures. This extract is often used in products labeled as "natural flavor" or "natural fragrance" due to its direct derivation from plant material.

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

4. Use in Flavors

In flavor applications, Capsicum annuum fruit extract is used across various categories, including savory products, sauces, and snacks. It serves as a functional ingredient that imparts a spicy, peppery note, enhancing the overall flavor profile. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the specific application. These values are industry-typical estimates, as precise documentation is limited. The extract is generally stable under typical food processing conditions, though it may degrade under extreme heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Capsicum annuum fruit extract is utilized in fragrance formulations, particularly within spicy and oriental fragrance families. It acts as a modifier, adding warmth and complexity to the scent profile. The extract is typically used in trace amounts, often less than 1% of the total fragrance composition, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, providing a lasting spicy character. Its volatility is moderate, allowing it to blend well with both top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Capsicum annuum fruit extract include capsaicin, dihydrocapsaicin, and other capsaicinoids, which are responsible for its pungency. Additionally, it contains various volatile compounds such as terpenes and esters that contribute to its aroma profile. The composition can vary significantly based on factors such as the variety of Capsicum annuum used, the growing conditions, and the extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, Capsicum annuum fruit extract is generally recognized as safe (GRAS) for use in food by the FDA and FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The UK follows similar regulations post-Brexit. In Asia, the regulatory status varies, with Japan and China allowing its use in food products under specific conditions. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, though specific regulations may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Capsicum annuum fruit extract is considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be managed to prevent irritation. The risk profiles for food and fragrance applications are similar, with primary concerns related to dermal irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Capsicum annuum fruit extract is valued for its ability to impart a natural, spicy flavor and aroma. It synergizes well with other spices and savory ingredients, enhancing complexity. Formulators should be cautious of its potency, as overuse can overpower other flavors or scents. It is often under-used in fragrance applications due to concerns about irritation, but when used judiciously, it can add a unique warmth and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Capsicum annuum fruit extract is well-established in terms of its sensory characteristics and typical applications. However, specific quantitative data on use levels and regulatory approvals can be limited or vary by region. Industry practices often guide its use, with some undocumented but widely accepted norms.

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 2026-06-12 14:28:42 GMT (p2)