amber

Material Search

N/A

Ingredient	Name Detail	CAS
amber oil	pinus succinifera oil	8002-67-3
amber oil CO2 extract	N/A	8002-67-3

Identifiers

CAS (Single)	8002-67-3
FEMA	N/A
EINECS	N/A
Synonyms	amber resin pinus succinifera resin
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	pinus succinifera resin

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Amber (CAS: 8002-67-3)

1. Identity & Chemical Information

Amber is a natural complex material, primarily known as a fossilized tree resin. It is not a single chemical compound but a mixture of organic compounds. The CAS number for amber is 8002-67-3. Due to its complex nature, amber does not have a specific IUPAC name or molecular formula. It is often used in perfumery for its warm, resinous scent. Amber's composition can vary significantly depending on its geographical origin and the specific tree species from which it was derived.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Amber is renowned for its rich, warm, and resinous aroma, often described as sweet, woody, and earthy with a hint of vanilla. The intensity of its scent can vary, but it is generally considered a base note in perfumery, providing depth and longevity to fragrance compositions. Amber's sensory role is typically as an impact note, contributing to the overall warmth and complexity of a fragrance.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Amber is formed through the fossilization of tree resin, a process that can take millions of years. It is primarily sourced from regions such as the Baltic Sea, the Dominican Republic, and Myanmar. The resin undergoes polymerization and oxidation, resulting in the hard, durable material known as amber. In the context of natural flavors and fragrances, amber is valued for its unique scent profile, although it is not typically used as a "natural flavor" due to its fossilized nature.

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

4. Use in Flavors

Amber is not commonly used in flavor applications due to its complex and variable composition. When used, it is typically in trace amounts to impart a subtle warmth and depth to certain flavor profiles. The use levels in food or beverages are generally very low, often less than 1 ppm, due to its potent aroma and potential variability in composition. Stability considerations include its resistance to heat and oxidation, making it suitable for long-lasting flavor applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Amber is a staple in the fragrance industry, often used in oriental and woody fragrance families. It serves as a base note, providing warmth, depth, and a sense of luxury to perfumes. Typical concentration ranges in fragrances can vary, but amber is often used in concentrations of 1-5% in the final product. Its low volatility makes it an excellent fixative, helping to prolong the life of the fragrance on the skin.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Amber's composition can include a variety of terpenes, succinic acid, and other organic compounds. The exact constituents can vary based on the source and age of the amber. It is important to note that the composition is not fixed and can change with different processing methods.

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

6. Regulatory Status (Regional Overview)

In the United States, amber is not specifically listed as a GRAS substance for flavor use by FEMA. In the European Union, amber is not typically used as a food additive under Regulation (EC) No 1334/2008. In the UK, post-Brexit regulations align closely with the EU. In Asia and Latin America, amber's use in flavors and fragrances is subject to local regulations, which may vary significantly.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, amber is not commonly ingested, and specific ADI or MSDI values are not established. Dermal exposure in fragrances is more relevant, with amber generally considered safe for use in cosmetics, although individual sensitivity can vary. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation. The risk profiles for food and fragrance applications differ, with fragrance use being more common and better studied.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Amber is valued for its ability to add warmth and depth to fragrance compositions. It synergizes well with other base notes like sandalwood and patchouli. A common pitfall is overuse, which can overwhelm a fragrance. It is often under-used in formulations seeking a subtle, long-lasting warmth. Formulators should verify the source and quality of amber to ensure consistency.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on amber is well-established in the context of fragrance use, but less so for flavor applications. Industry practices often rely on historical usage and anecdotal evidence. Known data gaps include specific toxicological studies for oral exposure and detailed compositional analysis for different amber sources.

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 2026-04-24 16:54:03 GMT (p2)

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