seaweed absolute (fucus vesiculosus et serratus)

Material Search

fucus vesiculosus et serratus absolute

Ingredient	Name Detail	CAS
fucus vesiculosus powder	N/A	68917-51-1
green algae absolute	fucus vesiculosus absolute	68917-51-1
algae extract	fucus vesiculosus l. extract	68917-51-1
seaweed oleoresin	N/A	68917-51-1

Identifiers

CAS (Single)	68917-51-1
FEMA	N/A
EINECS	N/A
Synonyms	fucus vesiculosus et serratus absolute
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	206n
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	dark green semi-solid (est)
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	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol water
Occurrence	bladderwrack

Organoleptic

Organoleptic Notes	1. Odor Type: green green herbal phenolic woody dry seaweed Odor Description:at 10.00 % in dipropylene glycol. green herbal phenolic woody dry seaweed Odor and/or flavor descriptions from others (if found).
Odor	green green, herbal, phenolic, woody, dry, seaweed,
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Seaweed Absolute (Fucus vesiculosus et serratus) (CAS: 68917-51-1)

1. Identity & Chemical Information

Seaweed absolute, derived from Fucus vesiculosus and Fucus serratus, is a complex natural material used in both flavor and fragrance industries. It is identified by the CAS number 68917-51-1. As a natural complex material, it does not have a single molecular formula or molecular weight. Instead, it is a mixture of various compounds extracted from the seaweed species mentioned. This absolute is known for its unique marine and earthy aroma, which is attributed to its diverse chemical composition.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Seaweed absolute is characterized by its distinctive marine, salty, and earthy odor profile. It often carries a green, slightly sweet undertone that can add depth and complexity to both flavors and fragrances. The intensity of its aroma is moderate, with a diffusion that can be described as broad and enveloping. In flavor applications, it serves as a background realism note, enhancing the authenticity of marine and umami profiles. In perfumery, it is used as a modifier to impart a natural oceanic scent.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Seaweed absolute is naturally sourced from the brown algae species Fucus vesiculosus and Fucus serratus, commonly found along the coasts of the North Atlantic Ocean. The absolute is obtained through solvent extraction of the dried seaweed. This material is considered a natural flavor and fragrance ingredient due to its direct derivation from plant sources without synthetic alteration.

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

4. Use in Flavors

In flavor applications, seaweed absolute is primarily used in savory and marine flavor profiles. It is particularly valued in seafood, soy sauce, and umami-rich formulations. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under heat and acidic conditions, making it suitable for a variety of culinary applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Seaweed absolute is utilized in fragrance compositions to impart a natural marine scent. It is commonly found in aquatic, chypre, and fougère fragrance families. Its role is often as a trace realism note or a modifier, contributing to the overall complexity of the scent. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired olfactory impact. It is considered a middle to base note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The composition of seaweed absolute can vary significantly based on the origin, harvest time, and processing methods. Typical constituents include iodine, bromophenols, and various polysaccharides. These components contribute to its characteristic marine aroma and functional properties in formulations.

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

6. Regulatory Status (Regional Overview)

In the United States, seaweed absolute is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under the EC No 1334/2008 framework for flavorings. Post-Brexit, the UK follows similar guidelines. In Asia, including Japan and China, it is accepted in traditional and modern culinary applications. In Latin America, its use is aligned with regional flavor regulations, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, seaweed absolute is considered safe at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility. Overall, the risk profile is similar across food and fragrance applications, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Seaweed absolute is valued for its ability to impart a natural marine character to both flavors and fragrances. It synergizes well with other marine and green notes, enhancing the authenticity of formulations. Common pitfalls include overuse, which can lead to an overpowering or unbalanced profile. It is often underutilized in non-marine contexts where its unique aroma could add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on seaweed absolute is well-established, particularly regarding its sensory characteristics and typical use levels. However, there are gaps in specific toxicological data, such as detailed ADI values. Regulatory information is generally consistent, though regional variations exist.

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 2026-02-25 09:42:20 GMT (p2)

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