FlavScents AInsights Entry: Quercus Alba Bark Extract (CAS: 68917-11-3)
1. Identity & Chemical Information
Quercus alba bark extract, commonly known as white oak bark extract, is a natural complex material derived from the bark of the Quercus alba tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 68917-11-3. It does not have a specific FEMA number or other identifiers like an FL number or CoE number due to its complex nature. As a natural extract, it is characterized by a variety of functional groups that contribute to its sensory and functional properties in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Quercus alba bark extract is known for its rich, woody, and slightly sweet aroma, often described as reminiscent of freshly cut wood with subtle earthy undertones. The intensity of its odor can vary depending on the concentration and specific composition of the extract. It is typically used as a background realism note in both flavors and fragrances, providing depth and complexity. The taste threshold is not well-documented, but its sensory role is primarily as a modifier and enhancer in formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Quercus alba, commonly known as the white oak, is native to North America. The bark extract is obtained through processes such as steam distillation or solvent extraction. The extract is considered a natural flavor and fragrance material, aligning with "natural" designations in various regulatory contexts. The formation of its characteristic aroma compounds can be attributed to the natural biosynthesis processes within the tree, influenced by factors such as soil composition and climate.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, quercus alba bark extract is used to impart woody and earthy notes, often in beverages like whiskey and other spirits to mimic the aging process in oak barrels. It serves as a functional component in flavor systems, enhancing complexity and depth. Typical use levels in finished products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under typical food processing conditions, though it may be sensitive to high heat and oxidation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Quercus alba bark extract is utilized in various fragrance families, including woody, chypre, and fougère. It acts as a base note, providing longevity and depth to the fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the formulation. The extract's volatility is moderate, contributing primarily to the middle and base notes of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of quercus alba bark extract include tannins, flavonoids, and various volatile compounds such as eugenol and vanillin. The composition can vary significantly based on factors like geographic origin, harvest time, and extraction method. These constituents are responsible for the extract's characteristic sensory properties and functional roles.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, quercus alba bark extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, though specific FL number status may not be assigned due to its complex nature. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and members of MERCOSUR 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, quercus alba bark extract is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Quercus alba bark extract is valued for its ability to impart authentic woody notes and enhance the complexity of both flavors and fragrances. It synergizes well with other natural extracts and synthetic compounds, though formulators should be cautious of its potential to overpower delicate compositions. It is often under-used in non-alcoholic beverages, where it can add depth without altering the primary flavor profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on quercus alba bark extract is well-established in terms of sensory properties and typical applications. However, specific regulatory details and toxicological data may be less documented, requiring formulators to rely on industry-typical practices and expert guidance. Known data gaps include precise compositional analysis and regional regulatory nuances.
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 10:43:29 GMT (p2)
