FlavScents AInsights Entry: Juniperus Communis Wood Extract (CAS: 84603-69-0)

1. Identity & Chemical Information

• Common Name(s): Juniperus communis wood extract
• CAS Number: 84603-69-0
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material (extract)
• Source: Derived from the wood of the Juniperus communis plant
• Description: Juniperus communis wood extract is a complex mixture obtained from the wood of the common juniper tree. It is characterized by its rich, woody aroma and is used in both flavor and fragrance applications. The composition of this extract can vary significantly depending on the geographical origin, harvest time, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Juniperus communis wood extract is known for its distinctive woody, balsamic, and slightly sweet aroma. It is often described as having a warm, resinous character with subtle pine and cedar notes. The intensity of the odor is moderate, making it suitable for use as a background note or modifier in both flavors and fragrances. The extract does not have a well-documented taste threshold, but its sensory role is primarily as an impact note in fragrance compositions and as a background realism enhancer in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Juniperus communis wood extract is naturally sourced from the wood of the Juniperus communis tree, which is widely distributed across the Northern Hemisphere, including Europe, Asia, and North America. The extract is typically obtained through steam distillation or solvent extraction processes. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural product designations.

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

4. Use in Flavors

Juniperus communis wood extract is utilized in various flavor categories, including alcoholic beverages, savory products, and confections. It serves as a background note, providing depth and complexity to flavor profiles. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations used in more robust applications. The extract is generally stable under typical processing conditions, though it may be sensitive to prolonged exposure to high temperatures and acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Juniperus communis wood extract is valued for its woody and balsamic qualities. It is commonly used in woody, oriental, and fougère fragrance families. The extract functions as a base note, providing longevity and depth to fragrance compositions. Typical concentration ranges in perfumes and colognes are from 0.1% to 2%, depending on the desired intensity and character. Its volatility is moderate, contributing to the middle to base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Major Constituents: Alpha-pinene, beta-pinene, sabinene, myrcene, limonene
• Note: The composition of Juniperus communis wood extract can vary significantly based on factors such as geographical origin, harvest time, and extraction method. These constituents contribute to the extract's characteristic woody and balsamic aroma.

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

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; used under general flavoring principles.
• European Union: Regulated under Reg. (EC) No 1334/2008; no specific FL number.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
• Asia: Limited specific regulations; generally follows international standards.
• Latin America: No specific regulations; generally aligns with international practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; generally considered safe under typical use conditions in flavors.
• Dermal Exposure: Potential for mild irritation; IFRA guidelines should be consulted for safe use levels in fragrances.
• Inhalation Exposure: Moderate volatility; occupational exposure should be managed with adequate ventilation.

Risk profiles may differ between food and fragrance applications, with dermal exposure being more relevant in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Juniperus communis wood extract is prized for its ability to impart a rich, woody character to both flavors and fragrances. It synergizes well with other woody and balsamic notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of depth. Formulators should carefully balance its concentration to achieve the desired sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Juniperus communis wood extract is well-established in terms of its sensory profile and typical uses. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise ADI values and comprehensive regional regulatory details.

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 2026-02-13 14:52:40 GMT (p2)