FlavScents AInsights Entry: Vanilla Oleoresin Bourbon (CAS: 8023-78-7)

1. Identity & Chemical Information

Vanilla oleoresin bourbon is a complex natural material derived from the vanilla bean, primarily sourced from the Bourbon region, which includes Madagascar and other Indian Ocean islands. It is not a single chemical compound but a mixture of various constituents extracted from the vanilla bean. The CAS number for vanilla oleoresin bourbon is 8023-78-7. It does not have a specific IUPAC name or molecular formula due to its complex nature. The material is recognized by FEMA with the number 3107. Other identifiers include its FL number 16.001 and CoE number 73. Vanilla oleoresin is known for its rich, sweet, and creamy aroma, which is primarily attributed to its vanillin content, although it contains numerous other aromatic compounds.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanilla oleoresin bourbon is characterized by its warm, sweet, and creamy aroma with a rich, balsamic undertone. It is often described as having a deep, full-bodied vanilla scent with hints of spice and floral notes. The intensity of its aroma is moderate to strong, making it a prominent impact note in formulations. The oleoresin is used to impart a realistic vanilla flavor and aroma, often serving as a background realism enhancer or a primary note in both flavor and fragrance compositions. Specific taste and odor thresholds are not well-documented, but its sensory impact is significant even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanilla oleoresin bourbon is naturally sourced from the cured beans of Vanilla planifolia, a species of orchid native to Mexico but now widely cultivated in tropical regions. The formation of its characteristic aroma compounds occurs during the curing process, which involves enzymatic reactions that convert glucovanillin to vanillin, the primary aromatic compound. This material is considered a natural flavor and fragrance, aligning with regulatory definitions for "natural" due to its direct extraction from plant material without synthetic modification.

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

4. Use in Flavors

Vanilla oleoresin bourbon is extensively used in flavor applications, particularly in the confectionery, bakery, and dairy industries. It serves as a primary flavoring agent in products like ice cream, chocolates, and baked goods. The typical use levels in finished food products range from 50 to 200 ppm, with variations depending on the desired intensity and product type. It is valued for its stability under heat and its ability to blend well with other flavors, although it may be sensitive to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, vanilla oleoresin bourbon is used across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a base note, providing warmth and depth to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 5%, depending on the formulation. Its volatility is low, contributing to its role as a long-lasting base note that anchors the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Vanilla oleoresin bourbon contains several key constituents, with vanillin being the most prominent. Other significant compounds include p-hydroxybenzaldehyde, vanillic acid, and various phenolic compounds. The composition can vary significantly based on the origin, harvest conditions, and processing methods of the vanilla beans.

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

6. Regulatory Status (Regional Overview)

In the United States, vanilla oleoresin bourbon is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 16.001. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for natural flavorings, generally aligning with international standards. In Latin America, Brazil and MERCOSUR countries recognize it under their respective food additive regulations. There are no significant regulatory uncertainties, but formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Vanilla oleoresin bourbon is considered safe for oral exposure in flavor applications, with an ADI not specifically established but generally recognized as safe at typical use levels. For dermal exposure in fragrances, it is not known to cause irritation or sensitization at typical concentrations, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vanilla oleoresin bourbon is prized for its authentic vanilla aroma and flavor, making it a staple in both flavor and fragrance formulations. It synergizes well with other sweet and spicy notes, enhancing the overall complexity of the product. Common pitfalls include overuse, which can lead to overpowering sweetness, and underuse, which may result in a lack of depth. It is often underutilized in savory applications, where it can add a subtle sweetness and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on vanilla oleoresin bourbon is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some variability in composition due to natural factors is acknowledged. There are no significant data gaps, but ongoing research into minor constituents may provide further insights.

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

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 2026-08-27 15:18:02 GMT (p2)