saccharum officinarum ferment extract

Full Material List

saccharum officinarum ferment extract

Identifiers

CAS (Single)	91770-72-8
FEMA	N/A
EINECS	N/A
Synonyms	extract of the product obtained by the fermentation of saccharum officinarium, gramineae sugar cane fermented extract sugarcane fermented 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	saccharum officinarum

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry for Saccharum Officinarum Ferment Extract (CAS: 91770-72-8)

1. Identity & Chemical Information

Common Name(s): Saccharum officinarum ferment extract
CAS Number: 91770-72-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the fermentation of sugarcane (Saccharum officinarum)
Description: This extract is a complex mixture resulting from the fermentation process of sugarcane, primarily used in flavor and fragrance applications. It does not have a single molecular structure due to its nature as a natural complex material.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Saccharum officinarum ferment extract is characterized by its sweet, molasses-like aroma with subtle earthy undertones. It is often described as having a rich, full-bodied scent that can add depth and warmth to both flavors and fragrances. The intensity of the aroma is moderate, providing a balanced diffusion that can enhance the overall sensory profile of a product. It is typically used as a background realism note or as a modifier to add complexity to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Saccharum officinarum, commonly known as sugarcane, is the primary natural source of this ferment extract. The extract is formed through the fermentation of sugarcane juice, a process that involves the breakdown of sugars by microorganisms, resulting in a complex mixture of compounds. This fermentation process is crucial for the designation of the extract as a "natural flavor" or "natural fragrance," as it aligns with the criteria for natural product formation.

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

4. Use in Flavors

Saccharum officinarum ferment extract is widely used in flavor applications, particularly in the creation of sweet and dessert-like profiles. It is commonly found in confectionery, baked goods, and beverages, where it serves as a flavor enhancer and modifier. Typical use levels in finished food products range from 50 to 500 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under typical processing conditions, though it may be sensitive to high heat and extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, saccharum officinarum ferment extract is valued for its ability to impart a warm, sweet base note. It is used across various fragrance families, including gourmand and oriental, and is suitable for use in perfumes, body care products, and home fragrances. The extract typically contributes to the middle to base notes of a fragrance composition, with concentration ranges varying based on the product type and desired olfactory impact.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Ethanol, lactic acid, and various esters
Note: The composition of saccharum officinarum ferment extract can vary significantly based on factors such as the origin of the sugarcane, harvest conditions, and specific fermentation processes employed.

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

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use by FEMA. No specific restrictions for fragrance use.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food flavorings. No specific FL number assigned.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Recognized for use in Japan and China, though specific regulatory details may vary.
Latin America: Generally accepted in Brazil and other MERCOSUR countries, with harmonized assumptions for flavor use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption at typical use levels in food products. No specific ADI or MSDI established, but industry practices suggest a wide margin of safety.
Dermal Exposure: Generally regarded as non-irritating and non-sensitizing in fragrance applications. IFRA standards do not impose specific restrictions.
Inhalation Exposure: Low volatility reduces inhalation risks, though occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Saccharum officinarum ferment extract is prized for its ability to impart a natural sweetness and complexity to both flavors and fragrances. It synergizes well with vanilla, caramel, and other sweet notes, enhancing the overall sensory experience. Formulators should be cautious of overuse, as excessive amounts can lead to an overpowering sweetness. 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 saccharum officinarum ferment extract is well-established, particularly regarding its sensory characteristics and safety profile. However, there are gaps in specific regulatory details across some regions, and industry practices often rely on undocumented traditional knowledge. Further research could enhance understanding of its full compositional variability.

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 2026-09-10 09:21:00 GMT (p2)

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