FlavScents AInsights Entry: Actinidia Chinensis Fruit Puree (CAS: 92456-63-8)
1. Identity & Chemical Information
- Common Name(s): Kiwi Fruit Puree, Actinidia Chinensis Fruit Puree
- CAS Number: 92456-63-8
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material derived from the fruit of Actinidia chinensis
- Description: Actinidia chinensis fruit puree is a natural complex material obtained from the kiwi fruit. It is not a single chemical compound but a mixture of various constituents that contribute to its unique sensory profile. The composition of the puree can vary depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Actinidia chinensis fruit puree is characterized by its fresh, tangy, and sweet aroma, reminiscent of ripe kiwi fruit. The flavor profile includes notes of citrus, melon, and a subtle hint of strawberry, contributing to its refreshing and exotic taste. The intensity of the aroma is moderate, with a good diffusion that makes it suitable for both flavor and fragrance applications. The puree serves as an impact note in formulations, providing a distinctive kiwi character.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Kiwi fruit, the source of Actinidia chinensis fruit puree, is native to China and is widely cultivated in New Zealand, Italy, and other temperate regions. The puree is produced by mechanically processing the fruit, which involves peeling, pulping, and sometimes pasteurization to ensure safety and stability. The natural occurrence of the fruit and its processing methods qualify the puree for "natural flavor" designation in various regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Actinidia chinensis fruit puree is used in a variety of flavor applications, including beverages, desserts, and confectionery. It functions as a primary flavoring agent, imparting a fresh and fruity kiwi taste. Typical use levels in finished products range from 500 to 2000 ppm, depending on the desired intensity and product type. The puree is generally stable under acidic conditions but may degrade under high heat, necessitating careful formulation considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, Actinidia chinensis fruit puree is used to impart a fresh, fruity note, often in the top or middle notes of a fragrance composition. It is commonly found in personal care products, such as shampoos and body washes, as well as in air fresheners. The typical concentration ranges from 0.1% to 1% in the final product, depending on the desired impact and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Major Constituents: Actinidin, Vitamin C, Potassium, Flavonoids
- Note: The composition of Actinidia chinensis fruit puree can vary significantly based on factors such as geographic origin, harvest time, and processing methods. These constituents contribute to the sensory and nutritional properties of the puree.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Generally recognized as safe (GRAS) for flavor use; no specific FEMA number.
- European Union: Permitted under Regulation (EC) No 1334/2008; no specific FL number.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
- Asia: Approved for use in Japan and China; specific regulations may vary.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Generally considered safe for consumption at typical use levels; no specific ADI or MSDI established.
- Dermal Exposure: Low risk of irritation or sensitization; suitable for use in personal care products.
- Inhalation Exposure: Low volatility reduces inhalation risk; no occupational exposure limits established.
The risk profiles for food and fragrance applications are similar, with no significant safety concerns reported at typical use levels.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Actinidia chinensis fruit puree is valued for its authentic kiwi flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other tropical and citrus notes, enhancing the overall freshness of the product. Formulators should be cautious of potential degradation under high heat and ensure proper storage to maintain quality. It is often underused in savory applications, where it can add a unique twist.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Actinidia chinensis fruit puree is well-established, with consistent sensory and regulatory information available. However, specific numeric values for certain safety parameters are not clearly reported, necessitating reliance on industry-typical practices. Known data gaps include detailed toxicological studies 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 2026-02-23 16:02:31 GMT (p2)