FlavScents AInsights Entry: Foeniculum Vulgare Fruit Extract (CAS: 84625-39-8)

1. Identity & Chemical Information

• Common Name(s): Fennel fruit extract, Sweet fennel extract
• CAS Number: 84625-39-8
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material (extract)
• Source: Derived from the fruit of the Foeniculum vulgare plant, commonly known as fennel.
• Description: Foeniculum vulgare fruit extract is a natural complex material obtained from the seeds of the fennel plant. It is characterized by its sweet, anise-like aroma and flavor, which is primarily due to its high content of anethole, a phenylpropanoid compound. The composition of the extract can vary significantly depending on the geographical origin, harvest time, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Foeniculum vulgare fruit extract is renowned for its sweet, anise-like aroma and flavor, often described as warm, spicy, and slightly earthy. The intensity of its odor is moderate to strong, with a high diffusion rate, making it a prominent note in both flavor and fragrance applications. The extract serves as an impact note in formulations, providing a distinctive licorice-like character. While specific taste and odor thresholds are not well-documented, the extract is typically used in small quantities due to its potent sensory attributes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Foeniculum vulgare is native to the Mediterranean region but is now cultivated worldwide. The fruit extract is primarily obtained through steam distillation or solvent extraction of the dried seeds. The extract is considered a natural flavor and fragrance material, aligning with "natural" designations in various regulatory frameworks. The primary constituent, anethole, is naturally formed in the plant and contributes significantly to the extract's characteristic aroma and flavor.

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

4. Use in Flavors

Foeniculum vulgare fruit extract is widely used in flavor formulations, particularly in confectionery, beverages, and baked goods. It imparts a sweet, licorice-like flavor, enhancing the overall sensory profile of the product. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in applications requiring a more pronounced anise flavor. The extract is generally stable under typical processing conditions, although it may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, foeniculum vulgare fruit extract is utilized in various fragrance families, including oriental and gourmand. It acts as a modifier or impact note, providing a sweet, spicy character to perfumes and personal care products. The extract is typically used in concentrations ranging from trace amounts to 1% in fragrance formulations. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Anethole: 50-80%
• Fenchone: 5-15%
• Estragole: 1-5%
• Limonene: 1-5%
• Alpha-pinene: 1-3%

Note: The composition of foeniculum vulgare fruit extract can vary based on factors such as origin, harvest time, and extraction method.

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 for use in food flavorings under Regulation (EC) No 1334/2008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Recognized for use in Brazil and other MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Foeniculum vulgare fruit extract is generally considered safe for use in food and fragrance applications. Oral exposure through flavor use is supported by GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is typically low-risk, although IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal under normal use conditions, but occupational safety measures should be observed during handling and processing.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Foeniculum vulgare fruit extract is valued for its distinctive anise-like flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other sweet and spicy notes, such as vanilla and cinnamon. Formulators should be cautious of its potent sensory impact, as overuse can dominate a product's profile. It is often underutilized in savory applications, where it can add complexity and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on foeniculum vulgare fruit extract is well-established, with comprehensive sensory and regulatory information available. Industry practices are generally well-documented, although specific use levels and safety data may vary. Known data gaps include precise sensory thresholds and detailed toxicological studies, which formulators should consider when developing new products.

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 2026-02-01 06:43:16 GMT (p2)