dipteryx odorata bean extract

Material Search

dipteryx odorata bean extract

Ingredient	Name Detail	CAS
dipteryx odorata bean	dipteryx odorata bean	90028-06-1
dipteryx odorata seed butter	dipteryx odorata seed butter	90028-06-1
dipteryx odorata seed extract	N/A	90028-06-1

Identifiers

CAS (Single)	90028-06-1
FEMA	N/A
EINECS	N/A
Synonyms	coumarouna micrantha bean extract coumarouna odorata bean extract extract obtained from the tonka beans, dipteryx odorata, leguminosae tonka bean extract tonka beans 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	tonka

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Dipteryx Odorata Bean Extract (CAS: 90028-06-1)

1. Identity & Chemical Information

Dipteryx odorata bean extract, commonly known as tonka bean extract, is a natural complex material derived from the seeds of the Dipteryx odorata tree. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 90028-06-1. It is important to note that the composition of this extract can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

The sensory profile of dipteryx odorata bean extract is characterized by its sweet, warm, and vanilla-like aroma, often described as having notes of almond, cherry, and hay. The intensity of the odor is moderate to strong, and it is known for its excellent diffusion properties. This extract is typically used as an impact note in both flavors and fragrances, providing a rich and comforting background realism.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dipteryx odorata bean extract is naturally sourced from the seeds of the Dipteryx odorata tree, native to Central and South America. The formation of its characteristic aroma compounds occurs through natural biosynthetic pathways within the plant. This extract is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-based origin.

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

4. Use in Flavors

In the flavor industry, dipteryx odorata bean extract is used in a variety of applications, including confectionery, baked goods, and beverages. It serves as a flavor enhancer, providing a sweet and creamy note that complements vanilla and other sweet flavors. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations used in more robust flavor systems. The extract is generally stable under typical food processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Dipteryx odorata bean extract is a popular ingredient in the fragrance industry, used in a wide range of fragrance families, including oriental, gourmand, and floral compositions. It acts as a modifier and impact note, providing warmth and depth to the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%. The extract contributes primarily to the base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of dipteryx odorata bean extract include coumarin, which is the primary character-impact compound, along with other minor components such as vanillin and benzaldehyde. The concentration of these constituents can vary based on the source and processing of the beans.

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

6. Regulatory Status (Regional Overview)

In the United States, dipteryx odorata bean extract is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific restrictions on coumarin content. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, the primary safety concern is the coumarin content, which has a recommended maximum daily intake due to potential hepatotoxicity. Dermal exposure in fragrances is generally considered safe within IFRA guidelines, though sensitization can occur in sensitive individuals. Inhalation exposure is typically low risk, but occupational exposure should be monitored to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dipteryx odorata bean extract is valued for its ability to enhance and round out sweet and creamy profiles in both flavors and fragrances. It synergizes well with vanilla, almond, and cherry notes. Formulators should be cautious of overuse due to regulatory limits on coumarin and potential overpowering of delicate compositions. It is often underutilized in savory applications where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dipteryx odorata bean extract is well-established, particularly regarding its sensory characteristics and regulatory status. However, there are industry-typical practices that may not be fully documented, and variations in constituent concentrations can lead to regulatory ambiguities.

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 2026-04-22 13:49:01 GMT (p2)

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