FlavScents AInsights Entry: Carob Bean Resinoid (CAS: 84961-45-5)

1. Identity & Chemical Information

Carob bean resinoid is a natural complex material derived from the pods of the carob tree, Ceratonia siliqua. It is not a single chemical compound but a mixture of various constituents. The CAS number for carob bean resinoid is 84961-45-5. It does not have a specific FEMA number or IUPAC name due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such complex materials. The composition of carob bean resinoid can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Carob bean resinoid is characterized by its warm, sweet, and slightly nutty aroma, reminiscent of chocolate and caramel. It has a moderate intensity and a rich, full-bodied diffusion. The resinoid is often used as a background realism note in flavor and fragrance formulations, providing depth and warmth. Specific taste and odor thresholds are not well-documented, but it is generally used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Carob bean resinoid is naturally sourced from the pods of the carob tree, which is native to the Mediterranean region. The resinoid is typically obtained through solvent extraction of the dried pods. Carob is known for its use as a natural flavoring agent, and its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without significant chemical alteration.

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

4. Use in Flavors

Carob bean resinoid is used in a variety of flavor applications, particularly in chocolate, caramel, and nutty profiles. It serves as a background note that enhances the richness and complexity of flavor systems. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and the specific application. The resinoid is generally stable under typical food processing conditions, though it may be sensitive to high heat and prolonged exposure to air, which can lead to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, carob bean resinoid is valued for its warm, sweet, and slightly nutty aroma, fitting well within gourmand and oriental fragrance families. It is used as a trace realism note or a modifier to add depth and warmth to compositions. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. The resinoid contributes primarily to the base notes due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Carob bean resinoid typically contains a variety of constituents, including sugars, tannins, and aromatic compounds such as furfural and maltol. The exact composition can vary based on factors such as geographic origin and extraction method. These constituents contribute to the resinoid's characteristic sweet and nutty aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, carob bean resinoid is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use is permitted in food flavorings. The United Kingdom follows similar regulations post-Brexit. In Asia, specific regulations may vary, but it is generally accepted in Japan and China for flavor use. In Latin America, countries like Brazil and members of MERCOSUR also permit its use in flavors, though specific regulatory details should be verified for each country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Carob bean resinoid is considered safe for oral exposure in flavor applications, with no specific ADI or MSDI established, but it is used within industry-typical levels. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, though IFRA guidelines should be consulted for specific use restrictions. Inhalation exposure is not typically a concern due to its low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Carob bean resinoid is valued for its ability to impart a rich, sweet, and nutty character to both flavors and fragrances. It synergizes well with chocolate, vanilla, and nutty notes, enhancing the overall depth and complexity. Formulators should be cautious of its potential to overpower other notes if used excessively. It is often under-utilized in formulations seeking a natural and warm background note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on carob bean resinoid is well-established in terms of its sensory profile and typical applications. However, specific quantitative data on thresholds and regulatory nuances in certain regions may be less documented. Industry practices often guide its use, with some variability in composition due to natural sourcing.

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 2026-10-22 13:19:26 GMT (p2)