FlavScents AInsights Entry for Ficus Carica Extract (CAS: 90028-74-3)
1. Identity & Chemical Information
Ficus carica extract, commonly known as fig extract, is derived from the fruit of the fig tree. It is a natural complex material, not a single chemical compound, and is identified by the CAS number 90028-74-3. This extract does not have a specific FEMA number or IUPAC name due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such extracts. As a natural extract, its composition can vary significantly depending on the source, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ficus carica extract is characterized by its sweet, fruity, and slightly green aroma, reminiscent of fresh figs. The flavor profile includes notes of honey, jam, and a subtle earthiness, contributing to its use as a background realism enhancer in flavor formulations. The intensity of the aroma is moderate, with a diffusion that allows it to blend well with other fruity and sweet notes. Specific taste and odor thresholds are not well-documented, but it is generally used to impart a natural fig-like character in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ficus carica extract is naturally sourced from the fruit of the fig tree, Ficus carica, which is widely cultivated in temperate regions around the world. The extract is typically obtained through processes such as cold pressing or solvent extraction. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural product designations. The formation of its characteristic aroma compounds involves enzymatic reactions during fruit ripening, contributing to its complex sensory profile.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, ficus carica extract is used across various categories, including bakery, confectionery, and beverages, to impart a natural fig flavor. It serves as a background realism enhancer and can also act as a modifier to round out other fruit flavors. Typical use levels in finished products range from 50 to 200 ppm, with variations depending on the desired intensity and product matrix. The extract is relatively stable under moderate heat and neutral pH conditions but may degrade under extreme processing conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Ficus carica extract is utilized in fragrance formulations, particularly within the fruity and gourmand families. It provides a sweet, natural fig note that can serve as an impact note or a modifier to enhance the complexity of a fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired olfactory impact. The extract contributes primarily to the middle notes of a fragrance due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of ficus carica extract include various volatile compounds such as aldehydes, esters, and alcohols, which contribute to its characteristic aroma. Notable components may include benzaldehyde, ethyl acetate, and hexanol. The composition of these constituents can vary significantly based on the fig variety, geographic origin, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, ficus carica extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The UK follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, ficus carica extract is considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is minimal due to its moderate 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
Ficus carica extract is valued for its ability to impart a natural fig character, enhancing the authenticity of both flavors and fragrances. It synergizes well with other fruity and sweet notes, such as berry and honey. Formulators should be cautious of overuse, which can lead to an overpowering sweetness. It is often underutilized in savory applications, where it can add depth and complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ficus carica extract is well-established in terms of sensory and regulatory aspects, though specific quantitative sensory thresholds are less documented. Industry practices are generally consistent, but variations in extract composition due to natural factors are acknowledged. Regulatory ambiguities are minimal, with clear guidelines in major markets.
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 2026-09-01 10:17:49 GMT (p2)
