FlavScents AInsights Entry: Cola Acuminata Schott et Endl. Seed Extract (CAS: 68916-19-8)

1. Identity & Chemical Information

• Common Name(s): Kola Nut Extract
• CAS Number: 68916-19-8
• Other Identifiers: Not applicable
• Material Type: Natural complex material derived from the seeds of the Cola acuminata tree.
• Source: The extract is obtained from the seeds of the Cola acuminata, a tree native to the tropical rainforests of Africa. It is commonly used in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cola acuminata seed extract is characterized by a distinct aroma and flavor profile that is often described as spicy, sweet, and slightly bitter. The extract imparts a warm, earthy note with hints of nutmeg and cinnamon, contributing to its use as a flavoring agent in beverages and confectionery. The intensity of the aroma is moderate, providing a balanced background note rather than an overpowering impact. The taste threshold is not clearly reported, but it is known to enhance the overall complexity of flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cola acuminata is naturally found in the tropical regions of West Africa. The seeds are harvested and processed to extract the flavor compounds. The extract is considered a natural flavoring agent, aligning with the "natural flavor" designation due to its direct derivation from plant material. The formation of its characteristic flavor profile is primarily due to the presence of caffeine, theobromine, and other phenolic compounds.

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

4. Use in Flavors

Cola acuminata seed extract is widely used in the flavor industry, particularly in the formulation of cola-flavored beverages, confectionery, and bakery products. It serves as a key ingredient in creating the signature taste of cola drinks. Typical use levels in beverages range from 50 to 200 ppm, with variations depending on the desired intensity and product type. The extract is stable under typical processing conditions but may degrade under prolonged exposure to high temperatures or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cola acuminata seed extract is utilized for its warm, spicy aroma, fitting well within the oriental and gourmand fragrance families. It acts as a modifier, adding depth and complexity to fragrance compositions. The extract is typically used in trace amounts, contributing to the middle notes of a fragrance blend. Its volatility is moderate, allowing it to linger and provide a lasting scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Caffeine: A major stimulant compound contributing to the extract's bitter taste.
• Theobromine: Provides a milder stimulant effect and contributes to the flavor profile.
• Phenolic Compounds: Responsible for the spicy and earthy notes.

Composition varies by origin, harvest, and processing methods.

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

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008; specific FL number not assigned.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Usage is permitted in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted, with specific guidelines in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Generally recognized as safe for consumption in typical flavoring amounts. No specific ADI or MSDI established.
• Dermal Exposure: Limited data on irritation or sensitization; considered low risk in fragrance applications.
• Inhalation Exposure: Volatility is moderate; no significant occupational hazards reported.

Risk profiles are similar for both food and fragrance applications, with no major safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cola acuminata seed extract is valued for its unique flavor and aroma, making it a staple in cola-flavored products. It synergizes well with other spice and citrus notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overly bitter taste. It is often underutilized in non-beverage applications, where it can add depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cola acuminata seed extract is well-established, particularly in flavor applications. Industry practices are well-documented, though some variability exists due to natural composition differences. Regulatory information is comprehensive, with minor gaps in specific regional guidelines.

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 2026-03-05 08:20:40 GMT (p2)