parmesan cheese extract

Full Material List

N/A

Identifiers

CAS (Single)	97765-72-5
FEMA	N/A
EINECS	N/A
Synonyms	parmesan cheese extract
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	found in nature

Organoleptic

Organoleptic Notes	1. Flavor Type: cheesy cheesy cheesy parmesan cheese Taste Description: cheesy Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	cheesy cheesy, parmesan, cheese,

AInsights BETA

FlavScents AInsights Entry: Parmesan Cheese Extract (CAS: 97765-72-5)

1. Identity & Chemical Information

Common Name(s): Parmesan Cheese Extract
CAS Number: 97765-72-5
FEMA Number: Data not found
Other Identifiers: Data not found
Material Type: Natural complex material derived from Parmesan cheese
Source: Typically obtained through extraction processes from aged Parmesan cheese
Key Constituents: Includes a variety of volatile compounds such as butyric acid, isovaleric acid, and various lactones, which contribute to its characteristic aroma and flavor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Parmesan cheese extract is renowned for its rich, savory, and umami profile, characterized by a strong, nutty, and slightly fruity aroma. The intensity of its odor is high, with a robust diffusion that makes it a prominent note in formulations. It serves as an impact note in flavor systems, providing depth and authenticity to cheese flavors. The taste threshold is not clearly reported, but its potent aroma suggests a low threshold.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Parmesan cheese extract is derived from the natural aging process of Parmesan cheese, which involves enzymatic and microbial activities that develop its complex flavor profile. The extract is considered a natural flavor, aligning with regulatory definitions for natural flavorings. The formation of its key constituents occurs through fermentation and enzymatic degradation of milk proteins and fats.

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

4. Use in Flavors

Parmesan cheese extract is widely used in savory flavor applications, including soups, sauces, snacks, and processed cheese products. It functions as a flavor enhancer, providing authenticity and depth to cheese flavors. Typical use levels in finished products range from 10 to 100 ppm, with higher concentrations used in more intense cheese-flavored products. The extract is stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While primarily used in flavor applications, Parmesan cheese extract can also be used in niche fragrance products to impart a savory, umami note. It is typically used in trace amounts to add complexity and realism to gourmand or culinary-inspired fragrance compositions. Its volatility is moderate, contributing to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Butyric Acid: Contributes to the buttery and cheesy aroma.
Isovaleric Acid: Provides a pungent, cheesy note.
Lactones: Impart creamy and fruity nuances.
Note: Composition varies by origin, harvest, and processing.

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

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use.
European Union: Permitted as a natural flavoring substance under Regulation (EC) No 1334/2008.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Permitted in Japan and China as a natural flavoring; specific regulations may vary.
Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

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 reported.
Dermal Exposure: Limited data available; generally not used in topical applications.
Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.

Risk profiles are similar for both food and fragrance applications, with primary concerns related to oral consumption.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Parmesan cheese extract is valued for its ability to impart authentic cheese flavor with minimal use. It synergizes well with other savory and umami ingredients, such as yeast extracts and hydrolyzed vegetable proteins. Formulators should be cautious of overuse, which can lead to an overpowering aroma. It is often underutilized in non-traditional applications, such as plant-based products, where it can enhance flavor authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Parmesan cheese extract is well-established in terms of sensory characteristics and flavor applications. However, specific regulatory and toxicological data are less documented, relying on industry-typical practices and assumptions. Known data gaps include detailed toxicological profiles and comprehensive regulatory approvals in certain regions.

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 2026-09-09 20:12:08 GMT (p2)

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