FlavScents AInsights Entry: Carob Bean Oil (CAS: 79070-15-8)

1. Identity & Chemical Information

Carob bean oil, derived from the seeds of the carob tree (Ceratonia siliqua), is a natural complex material. It is not a single chemical compound but a mixture of various constituents. The CAS number for carob bean oil is 79070-15-8. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Carob bean oil is often used in both flavor and fragrance applications due to its unique sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Carob bean oil is characterized by a sweet, nutty aroma with chocolate-like undertones. It is often described as having a mild, pleasant scent that can add depth and warmth to both flavors and fragrances. The intensity of its aroma is moderate, making it suitable for use as a background note or a subtle modifier in formulations. While specific taste and odor thresholds are not well-documented, carob bean oil is typically used to enhance the overall sensory profile of a product rather than as a dominant note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Carob bean oil is naturally sourced from the seeds of the carob tree, which is native to the Mediterranean region. The oil is extracted through mechanical pressing or solvent extraction. Carob trees are known for their resilience and ability to thrive in arid conditions. The oil's composition can vary depending on the geographical origin and processing methods. Carob bean oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-based origin.

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

4. Use in Flavors

Carob bean oil is used in a variety of flavor applications, particularly in chocolate and confectionery products, where it imparts a rich, sweet, and nutty flavor. It serves as a functional ingredient that enhances the overall flavor profile and provides a natural sweetness. Typical use levels in finished food products range from 50 to 200 ppm, depending on the desired intensity and the specific application. Carob bean oil is generally stable under typical processing conditions, but care should be taken to avoid excessive heat and oxidation, which can degrade its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, carob bean oil is valued for its warm, sweet aroma that complements a variety of fragrance families, including gourmand and oriental. It is often used as a trace realism note or a subtle modifier to add depth and complexity to a fragrance composition. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. Carob bean oil contributes primarily to the middle notes of a fragrance, providing a smooth transition between the top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Carob bean oil is composed of various constituents, including fatty acids, sterols, and polyphenols. The major fatty acids present are oleic acid, linoleic acid, and palmitic acid. The composition of carob bean oil can vary significantly based on factors such as the origin of the carob seeds and the extraction method used. This variability should be considered when formulating products to ensure consistency in sensory attributes.

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

6. Regulatory Status (Regional Overview)

In the United States, carob bean oil 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 is permitted for use in flavorings. The UK follows similar regulations post-Brexit. In Asia, including Japan and China, carob bean oil is accepted for use in food and fragrance applications, although specific regulations may vary. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, but formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Carob bean oil is considered safe for oral exposure when used within recommended levels in food products. The acceptable daily intake (ADI) and threshold of toxicological concern (TTC) are not specifically established for carob bean oil, but it is generally regarded as safe based on historical use. For dermal exposure in fragrance applications, carob bean oil is not known to cause irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is considered low risk due to its moderate volatility and typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Carob bean oil is valued for its ability to impart a natural sweetness and warmth to both flavors and fragrances. It synergizes well with other sweet and nutty notes, enhancing the overall sensory experience. Formulators should be mindful of its variability in composition and ensure consistent sourcing to maintain product quality. Overuse can lead to an overly sweet or cloying profile, so it is often used in moderation to achieve the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on carob bean oil is well-established in terms of its sensory profile and typical applications. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often rely on historical use and empirical evidence, which should be supplemented with ongoing research and regulatory updates.

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
• If complex natural material: includes section 5a

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 2026-10-22 13:17:55 GMT (p2)