FlavScents AInsights Entry for Copaiba Balsam (CAS: 8001-61-4)
1. Identity & Chemical Information
Copaiba balsam is a natural complex material derived from the resin of Copaifera trees, primarily found in South America. It is not a single compound but a mixture of various terpenes and sesquiterpenes. The CAS number for copaiba balsam is 8001-61-4. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in IFRA standards and its presence in various natural product databases. The composition of copaiba balsam can vary significantly depending on the geographical origin and the specific species of Copaifera used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Copaiba balsam is known for its warm, woody, and slightly spicy aroma, often described as balsamic with a hint of sweetness. It is used in perfumery for its fixative properties and as a base note that provides depth and richness to fragrance compositions. The intensity of its odor is moderate, and it is often used to impart a natural, earthy character to both flavors and fragrances. Specific odor thresholds are not well-documented, but its role as a background note suggests it is used in low concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Copaiba balsam is naturally sourced from the oleoresin of Copaifera trees, which are native to the Amazon rainforest and other tropical regions of South America. The resin is collected by tapping the tree, similar to the process used for harvesting rubber or maple syrup. This material is considered a natural fragrance and flavor component due to its direct extraction from plant sources without significant chemical alteration.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, copaiba balsam is used to impart a warm, woody, and slightly spicy note, often in conjunction with other natural extracts to create complex, earthy profiles. It is typically used in flavor categories such as spice blends, herbal teas, and certain alcoholic beverages. The typical use levels in finished products are low, often ranging from 1 to 10 ppm, depending on the desired intensity and the specific application. Its stability is generally good, but it may be sensitive to oxidation over time.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Copaiba balsam is a valuable component in perfumery, particularly in oriental and woody fragrance families. It serves as a base note, providing a warm, balsamic depth that enhances the longevity and complexity of the fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired effect. Its volatility is low, making it an excellent fixative that helps to anchor more volatile top and middle notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of copaiba balsam include beta-caryophyllene, alpha-humulene, and various sesquiterpenes. The exact composition can vary based on the species of Copaifera and the region of harvest. These constituents contribute to its characteristic aroma and functional properties in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, copaiba balsam is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under the EC No 1334/2008 for flavorings, with specific FL numbers assigned to its constituents. The UK follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavor materials. In Latin America, particularly Brazil, copaiba balsam is widely used and accepted due to its local origin.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Copaiba balsam is considered safe for use in both flavors and fragrances when used within recommended levels. Oral exposure through flavor use has not shown significant adverse effects, with an acceptable daily intake (ADI) not specifically established but considered low risk. Dermal exposure in fragrances is generally safe, though it may cause mild irritation in sensitive individuals. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles are similar for both food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Copaiba balsam is prized for its warm, woody aroma and fixative properties. It blends well with other woody and spicy notes, enhancing the depth and complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering balsamic note. It is often underutilized in modern perfumery, where its natural profile can add authenticity and richness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on copaiba balsam is well-established, particularly regarding its sensory profile and key constituents. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often rely on traditional knowledge and empirical use rather than comprehensive scientific documentation.
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 2026-03-27 16:21:22 GMT (p2)
