FlavScents AInsights Entry for Ficus Carica Fruit (CAS: 90028-74-3)
1. Identity & Chemical Information
- Common name(s): Ficus carica fruit, Fig fruit
- CAS number: 90028-74-3
- FEMA number: Not applicable
- Other identifiers: Not applicable
- Material type: Natural complex material (fruit extract)
- Source: Derived from the fruit of the Ficus carica plant, commonly known as the fig tree.
Ficus carica fruit is a natural complex material, primarily used in flavor and fragrance applications. It is not a single chemical compound but a mixture of various constituents, which can vary based on the origin, harvest, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ficus carica fruit extract is characterized by its sweet, honey-like aroma with subtle green and fruity notes. The flavor profile is rich and complex, often described as a blend of sweet, jammy, and slightly nutty undertones. It serves as an impact note in formulations, providing a natural sweetness and depth.
The intensity of the aroma is moderate, with a diffusion that allows it to blend well with other fruity and floral notes. Specific taste and odor thresholds are not well-documented, but it is typically used to enhance the natural sweetness and complexity of a formulation.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ficus carica fruit is naturally sourced from the fig tree, which is native to the Middle East and Western Asia but is now widely cultivated in temperate regions worldwide. The fruit develops its characteristic flavor through natural ripening processes, involving enzymatic reactions that convert starches into sugars and develop aromatic compounds.
The extract is often used in products labeled as "natural flavor" due to its derivation from a natural source. The formation of its flavor profile is primarily due to the enzymatic breakdown of complex carbohydrates and the development of volatile compounds during ripening.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ficus carica fruit extract is commonly used in flavor applications such as bakery products, confectionery, beverages, and dairy products. It functions as a sweetening agent and flavor enhancer, providing a natural and rich sweetness.
Typical use levels in finished food products range from 50 to 500 ppm, depending on the desired intensity and the specific application. It is generally stable under typical processing conditions, but care should be taken to avoid excessive heat, which can degrade some of its volatile components.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, ficus carica fruit extract is used in various product types, including perfumes, body sprays, and personal care products. It contributes to fragrance families such as fruity, gourmand, and green.
The extract serves as a modifier and impact note, providing a sweet, natural aroma that enhances the overall fragrance profile. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired effect. It is primarily a middle note, offering moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Major constituents: Sugars (glucose, fructose), organic acids (citric acid, malic acid), volatile compounds (benzaldehyde, linalool, hexanal)
- Note: Composition varies by origin, harvest, and processing.
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.
- European Union: Approved under Regulation (EC) No 1334/2008; no specific FL number.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China; specific regulations may vary.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific regulations should be verified.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral exposure: Considered safe for consumption at typical use levels; no specific ADI or MSDI established.
- Dermal exposure: Generally non-irritating and non-sensitizing; IFRA guidelines should be consulted for specific applications.
- Inhalation exposure: Low volatility reduces inhalation risk; occupational exposure limits are not typically a concern.
The risk profile does not significantly differ between food and fragrance applications, but formulators should ensure compliance with relevant safety guidelines.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ficus carica fruit extract is valued for its natural sweetness and complex flavor profile. It synergizes well with other fruity and floral notes, enhancing the overall sensory experience. Common pitfalls include overuse, which can lead to an overly sweet or cloying profile, and underuse, which may result in a lack of depth.
Formulators should consider the balance of sweetness and acidity to achieve the desired effect and be mindful of the extract's stability under processing conditions.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ficus carica fruit extract is well-established, with consistent sensory and regulatory information available. However, specific quantitative data on thresholds and toxicology are limited, requiring formulators to rely on industry-typical practices and guidelines.
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 10:17:21 GMT (p2)
