FlavScents AInsights Entry: Blackberry Essence (CAS: 73049-50-0)

1. Identity & Chemical Information

• Common Name(s): Blackberry Essence
• CAS Number: 73049-50-0
• FEMA Number: Not available
• Other Identifiers: Not available
• Material Type: Natural complex material
• Source: Derived from the fruit of the Rubus genus, primarily Rubus fruticosus
• Key Constituents: Includes a variety of volatile compounds such as alcohols, esters, and ketones, which contribute to its characteristic aroma and flavor. Composition can vary significantly based on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Blackberry essence is renowned for its rich, fruity aroma that closely resembles fresh blackberries. The sensory profile is characterized by sweet, tart, and slightly floral notes, with a moderate to high intensity and good diffusion. It serves as an impact note in flavor formulations, providing a realistic and vibrant berry character. The taste threshold data is not clearly reported, but it is typically used to enhance the fruitiness in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Blackberry essence is naturally sourced from the fruit of various Rubus species, with Rubus fruticosus being the most common. The essence is typically obtained through processes such as cold pressing or steam distillation. It is considered a "natural flavor" under many regulatory frameworks due to its derivation from plant material. The formation of its characteristic aroma compounds can involve enzymatic reactions during fruit ripening and processing.

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

4. Use in Flavors

Blackberry essence is widely used in flavor formulations for beverages, confectionery, and dairy products. It acts as a primary flavoring agent in berry-flavored products and as a modifier to enhance the complexity of fruit blends. Typical use levels in finished products range from 10 to 100 ppm, with variations depending on the desired intensity and product matrix. It is generally stable under typical processing conditions, though care should be taken to avoid prolonged exposure to high temperatures and acidic environments, which may degrade some volatile components.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, blackberry essence is used to impart a fresh, fruity note to perfumes, personal care products, and home fragrances. It is commonly found in fruity and gourmand fragrance families, serving as a top to middle note due to its moderate volatility. Typical concentration ranges are qualitative, often used in trace amounts to provide realism and complexity to fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Alcohols: Such as linalool and geraniol
• Esters: Including ethyl acetate and methyl butyrate
• Ketones: Such as damascenone
• Terpenes: Including limonene and pinene

Note: The composition of blackberry essence can vary significantly based on factors such as geographic origin, harvest time, and extraction method.

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

6. Regulatory Status (Regional Overview)

• United States: Blackberry essence is generally recognized as safe (GRAS) for use in food by the FDA. Specific FEMA GRAS status is not available.
• European Union: Approved under Regulation (EC) No 1334/2008 as a natural flavoring substance.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Recognized as a natural flavor in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted as a natural flavoring agent, with specific approvals varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Generally considered safe for consumption at typical use levels in food. No specific ADI or MSDI values are reported.
• Dermal Exposure: Low risk of irritation or sensitization when used in fragrance applications at typical concentrations.
• Inhalation Exposure: Volatility is moderate; no significant occupational hazards reported under normal use conditions.

Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Blackberry essence is valued for its ability to impart a true-to-fruit aroma and flavor, making it a staple in berry-flavored products. It synergizes well with other fruit essences and can enhance the perception of sweetness. Formulators should be cautious of overuse, which can lead to an overpowering or artificial taste. It is often underutilized in complex blends where its subtle nuances can add depth and authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on blackberry essence is well-established, with consistent sensory and regulatory information available. However, specific quantitative data on use levels and safety metrics are less documented, relying on industry-typical practices. Known data gaps include detailed toxicological studies and comprehensive sensory threshold data.

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

If any item is missing, immediately revise the entry to fix it before returning the final output.

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 2026-07-07 19:45:31 GMT (p2)