ficus carica fruit extract

Material Search

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Ingredient	Name Detail	CAS
ficus carica bark extract	ficus carica l. bark extract	90028-74-3
ficus carica bud extract	ficus carica l. bud extract	90028-74-3
ficus carica extract	ficus carica l. extract	90028-74-3
ficus carica flower/leaf/stem juice	N/A	90028-74-3
ficus carica fruit	ficus carica l. fruit	90028-74-3
ficus carica fruit juice	N/A	90028-74-3
ficus carica fruit powder	N/A	90028-74-3
ficus carica fruit puree	ficus carica l. fruit puree	90028-74-3
ficus carica fruit water	ficus carica l. fruit water	90028-74-3
ficus carica fruit/leaf extract	ficus carica l. fruit/leaf extract	90028-74-3
ficus carica seed	N/A	90028-74-3

Identifiers

CAS (Single)	90028-74-3
FEMA	N/A
EINECS	N/A
Synonyms	extract of the fruit of the fig, ficus carica l., moraceae fig dry fruit extract fig fruit extract extrapone fig GW (Symrise)
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	fig fruit

Organoleptic

Organoleptic Notes	1. Flavor Type: fruity fig Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	fruity fig,

AInsights BETA

AInsights Entry for Ficus Carica Fruit Extract (CAS: 90028-74-3)

1. Identity & Chemical Information

Common Name(s): Ficus carica fruit extract, Fig extract
CAS Number: 90028-74-3
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the fruit of the Ficus carica plant.
Source: The extract is obtained from the fruit of the common fig tree, Ficus carica, which is native to the Middle East and Western Asia but is now widely grown throughout the world.
Key Constituents (Typical): Includes sugars, organic acids, and phenolic compounds. Composition may vary based on origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ficus carica fruit extract is characterized by its sweet, fruity aroma reminiscent of ripe figs. The odor is often described as warm and honey-like, with a slight green note that adds freshness. In terms of flavor, it imparts a sweet, jammy taste with subtle earthy undertones. The intensity of the aroma and flavor can vary depending on the concentration and the specific composition of the extract.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ficus carica fruit extract is naturally sourced from the fruit of the fig tree. The formation of its characteristic aroma and flavor compounds occurs through natural biosynthetic pathways within the fruit, involving enzymatic processes that convert sugars and other precursors into volatile compounds. This extract is often used in products labeled as "natural flavor" due to its direct derivation from plant material.

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

4. Use in Flavors

Ficus carica fruit extract is commonly used in flavor formulations for its sweet and fruity profile. It is particularly popular in bakery products, confectionery, and beverages, where it serves as a primary flavor note or as a background enhancer. Typical use levels in finished food products range from 50 to 500 ppm, depending on the desired intensity and the matrix of the product. The extract is generally 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

In the fragrance industry, ficus carica fruit extract is valued for its sweet, fruity aroma that adds a natural and comforting note to compositions. It is used in various fragrance families, including fruity and gourmand, and is found in products such as perfumes, body lotions, and candles. The extract typically contributes to the middle notes of a fragrance composition, providing a warm and inviting character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of ficus carica fruit extract include sugars (such as glucose and fructose), organic acids (such as citric and malic acid), and phenolic compounds (such as flavonoids and tannins). The exact composition can vary significantly based on factors such as the geographical origin of the figs, the time of harvest, and the extraction method used.

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

6. Regulatory Status (Regional Overview)

United States: Ficus carica fruit extract is generally recognized as safe (GRAS) for use in food by the FDA. It is not specifically listed by FEMA.
European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: In Japan, it is permitted for use in food products. Regulatory status in China and ASEAN countries may vary and should be verified with local authorities.
Latin America: Generally accepted in food applications, but specific regulations should be checked for each country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral exposure to ficus carica fruit extract is considered safe within typical use levels in food products, with no adverse effects reported at these concentrations. Dermal exposure in fragrance applications is generally well-tolerated, though individuals with sensitive skin may experience mild irritation. Inhalation exposure is not typically a concern due to the low volatility of the extract. Overall, the risk profile is similar for both food and fragrance applications, with a wide margin of safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ficus carica fruit extract is prized for its ability to impart a natural sweetness and fruity aroma to formulations. It synergizes well with other fruit flavors and can enhance the perception of sweetness in low-sugar products. Formulators should be cautious of potential color changes in products due to the natural pigments present in the extract. 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 fruit extract is well-established, with consistent findings across multiple studies and industry reports. However, there are gaps in specific quantitative data for certain regulatory regions and detailed toxicological studies. Industry practices are generally well-documented, though some variability exists due to the natural origin of the material.

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 09:56:56 GMT (p2)

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