date fruit oleoresin

Material Search

phoenix dactylifera fruit oleoresin

Ingredient	Name Detail	CAS
phoenix dactylifera fruit	phoenix dactylifera l. fruit	90027-90-0
phoenix dactylifera fruit extract	phoenix dactylifera l. fruit extract	90027-90-0
phoenix dactylifera fruit juice	N/A	90027-90-0
phoenix dactylifera fruit powder	N/A	90027-90-0
phoenix dactylifera leaf cell extract	phoenix dactylifera l. leaf cell extract	90027-90-0
phoenix dactylifera seed	N/A	90027-90-0
phoenix dactylifera seed extract	phoenix dactylifera l. seed extract	90027-90-0

Identifiers

CAS (Single)	90027-90-0
FEMA	N/A
EINECS	N/A
Synonyms	date palm fruit oleoresin palma dactylifera fruit oleoresin palma major fruit oleoresin phoenix atlantica var. maroccana fruit oleoresin phoenix chevalieri fruit oleoresin phoenix dactylifera fruit oleoresin phoenix dactylifera var. adunca fruit oleoresin phoenix dactylifera var. costata fruit oleoresin phoenix dactylifera var. cylindrocarpa fruit oleoresin phoenix dactylifera var. gonocarpa fruit oleoresin phoenix dactylifera var. oocarpa fruit oleoresin phoenix dactylifera var. oxysperma fruit oleoresin phoenix dactylifera var. sphaerocarpa fruit oleoresin phoenix dactylifera var. sylvestris fruit oleoresin phoenix excelsior fruit oleoresin phoenix iberica fruit oleoresin
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	date palm fruit

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Date Fruit Oleoresin (CAS: 90027-90-0)

1. Identity & Chemical Information

Date fruit oleoresin is a natural complex material derived from the fruit of the date palm (Phoenix dactylifera). It is not a single chemical compound but a mixture of various constituents extracted from the fruit. The CAS number for date fruit oleoresin is 90027-90-0. This material does not have a specific FEMA number or IUPAC name due to its complex nature. It is important to note that the composition of date fruit oleoresin can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Date fruit oleoresin is characterized by its rich, sweet, and fruity aroma, reminiscent of caramel and honey. It has a moderate to high intensity and provides a warm, comforting background note in formulations. The oleoresin is often used to impart a natural sweetness and depth to both flavor and fragrance compositions. Specific odor and taste thresholds are not well-documented, but it is typically used as an impact note or a background enhancer in various applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Date fruit oleoresin is naturally sourced from the fruit of the date palm, which is widely cultivated in the Middle East, North Africa, and parts of South Asia. The oleoresin is obtained through solvent extraction of the dried fruit, capturing the essential oils and resins. This material is considered a natural flavor and fragrance ingredient, aligning with consumer preferences for natural products.

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

4. Use in Flavors

In flavor applications, date fruit oleoresin is used to enhance sweetness and provide a rich, fruity background note. It is commonly found in confectionery, bakery products, and beverages. Typical use levels in finished products range from 50 to 200 ppm, depending on the desired intensity and product type. The oleoresin is relatively stable under typical processing conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Date fruit oleoresin is utilized in fragrance formulations to impart a sweet, warm, and fruity aroma. It is suitable for use in oriental and gourmand fragrance families and is often used in personal care products, candles, and home fragrances. The oleoresin contributes primarily to the middle and base notes, providing longevity and depth. Typical concentration ranges are qualitative, as specific quantitative data is limited.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of date fruit oleoresin include sugars, organic acids, and volatile compounds such as esters and alcohols. The exact composition can vary based on factors like geographic origin and processing methods. It is important for formulators to verify the specific profile of the oleoresin they are using to ensure consistency in their products.

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

6. Regulatory Status (Regional Overview)

In the United States, date fruit oleoresin is generally recognized as safe (GRAS) for use in food products. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use is permitted in food and fragrance applications. The regulatory status in the United Kingdom aligns closely with the EU post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil, the oleoresin is accepted for use, but specific regulations may vary, and local compliance should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, date fruit oleoresin is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should be aware of potential sensitization in sensitive individuals. Inhalation exposure is minimal due to the low volatility of the oleoresin. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Date fruit oleoresin is valued for its ability to impart a natural sweetness and rich aroma. It synergizes well with other sweet and fruity notes, enhancing the overall profile of a formulation. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth. Formulators should balance its use carefully to achieve the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on date fruit oleoresin is well-established in terms of sensory characteristics and typical applications. However, specific quantitative data on use levels and regulatory nuances may be less documented, requiring formulators to rely on industry-typical practices and verify compliance with local regulations.

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 2026-04-23 19:59:16 GMT (p2)

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