FlavScents AInsights Entry: Rebaudioside A (CAS: 58543-16-1)

1. Identity & Chemical Information

Rebaudioside A, commonly referred to as Reb A, is a steviol glycoside derived from the leaves of the Stevia rebaudiana plant. Its IUPAC name is (4R,5S,6S,7R,9R,10S,12S,13R,14S,16R)-16-[(2S,3R,4S,5S,6R)-5-[(2S,3R,4S,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-3,4-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-13-hydroxy-5,9-dimethyl-3-methylidene-2,11-dioxapentacyclo[9.7.0.0^{2,7}.0^{8,10}.0^{12,16}]octadec-6-ene-4-carboxylic acid. It has a CAS number of 58543-16-1 and a molecular formula of C44H70O23, with a molecular weight of 967.01 g/mol. Rebaudioside A is characterized by its multiple hydroxyl groups, contributing to its high sweetness potency and stability in various formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rebaudioside A is known for its intense sweetness, approximately 200-400 times sweeter than sucrose. It has a clean, sweet taste with a slight licorice-like aftertaste, which can be more pronounced at higher concentrations. The sweetness profile is often described as having a slower onset and longer duration compared to sucrose. It is primarily used as a high-intensity sweetener in various food and beverage applications, providing a sugar-like taste without the calories.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rebaudioside A is naturally found in the leaves of the Stevia rebaudiana plant, native to South America. It is one of several steviol glycosides present in the plant, which are extracted and purified for use as sweeteners. The formation of rebaudioside A in the plant involves glycosylation of steviol, a diterpenoid compound, through enzymatic processes. Its natural origin allows it to be labeled as a "natural flavor" in many regulatory jurisdictions.

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

4. Use in Flavors

Rebaudioside A is extensively used in the flavor industry as a non-caloric sweetener. It is commonly applied in beverages, dairy products, desserts, and confectionery. Typical use levels in finished products range from 50 to 300 ppm, depending on the desired sweetness and product matrix. It is stable under heat and across a wide pH range, making it suitable for various processing conditions. However, formulators must consider its potential to interact with other flavor components, which can affect the overall taste profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While rebaudioside A is primarily used for its sweetening properties, it is not commonly used in fragrance formulations. Its role in fragrances, if any, would be minimal and likely limited to providing a sweet background note in certain compositions. Its volatility is low, and it does not contribute significantly to the top, middle, or base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, rebaudioside A is recognized as Generally Recognized As Safe (GRAS) by the FDA for use as a sweetener. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 16.061. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have approved its use, while ASEAN countries have varying regulations. In Latin America, Brazil and MERCOSUR countries generally permit its use, reflecting its natural origin and safety profile.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Rebaudioside A has been extensively studied for safety, with an Acceptable Daily Intake (ADI) established by JECFA at 0-4 mg/kg body weight. Oral exposure through food use is considered safe within this range. Dermal exposure is not a concern due to its primary use in food, and inhalation exposure is negligible given its low volatility. Overall, the risk profile is favorable, with no significant differences between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rebaudioside A is valued for its high sweetness potency and natural origin, making it a preferred choice for calorie reduction in food products. It synergizes well with other sweeteners like erythritol and monk fruit extract, which can help mitigate its aftertaste. Formulators should be cautious of its interaction with certain acids and flavor compounds, which can alter the perceived sweetness and flavor balance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on rebaudioside A is well-established, with comprehensive studies supporting its safety and efficacy as a sweetener. Industry practices are well-documented, though some variability exists in sensory perception across different product matrices. Regulatory frameworks are generally harmonized, though formulators should verify specific country requirements.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-07 14:57:54 GMT (p2)