FlavScents AInsights Entry: Carob Tincture (CAS: 84961-45-5)
1. Identity & Chemical Information
- Common Name(s): Carob Tincture
- CAS Number: 84961-45-5
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material derived from the pods of the carob tree (Ceratonia siliqua)
- Source: Typically extracted using alcohol to create a tincture from carob pods
Carob tincture is a natural complex material, primarily derived from the pods of the carob tree. It is not a single chemical compound but a mixture of various constituents that contribute to its sensory and functional properties. The composition of carob tincture can vary significantly depending on the origin, harvest, and processing methods used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Carob tincture is known for its sweet, chocolate-like aroma with a hint of caramel and nutty undertones. The flavor profile is similarly sweet and rich, often described as a milder alternative to cocoa. The intensity of the aroma can vary, but it generally serves as a background note that enhances the overall sensory experience of a formulation.
The tincture is typically used as a modifier or background realism note in both flavor and fragrance applications, providing depth and complexity without overpowering other components.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Carob tincture is derived from the pods of the carob tree, which is native to the Mediterranean region. The pods are harvested and processed to extract the tincture, often using alcohol as a solvent. This process captures the natural flavors and aromas of the carob pods, making it suitable for use in "natural flavor" or "natural fragrance" designations.
The formation of carob tincture involves the extraction of various compounds present in the pods, including sugars, polyphenols, and other aromatic compounds that contribute to its characteristic sensory profile.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Carob tincture is commonly used in flavor applications such as bakery products, confectionery, and beverages. It serves as a flavor enhancer, providing a sweet, chocolate-like note that complements other ingredients. Typical use levels in finished food products range from 50 to 500 ppm, depending on the desired intensity and the specific application.
The tincture is generally stable under typical processing conditions, including moderate heat and pH variations, making it a versatile ingredient in various formulations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, carob tincture is used to impart a warm, sweet, and slightly nutty aroma. It is often included in gourmand and oriental fragrance families, where it acts as a modifier or background note. The tincture is typically used in concentrations ranging from trace amounts to 1% in the final product, depending on the desired effect.
Carob tincture 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)
- Sugars: Contribute to the sweet flavor profile
- Polyphenols: Provide antioxidant properties and contribute to the aroma
- Aromatic Compounds: Responsible for the chocolate-like and nutty notes
The composition of carob tincture can vary based on factors such as geographic origin, harvest time, and processing methods. It is important for formulators to verify the specific composition of the tincture they are using.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Carob tincture is generally recognized as safe (GRAS) for use in food applications.
- European Union: Approved for use under Regulation (EC) No 1334/2008; specific FL number not assigned.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China; specific regulations may vary by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.
Regulatory status can vary, and it is essential for formulators to consult local regulations to ensure compliance.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Carob tincture is considered safe for oral exposure in flavor applications, with no specific ADI or MSDI established. It is generally recognized as safe when used within typical concentration ranges.
For dermal exposure in fragrance applications, carob tincture is not known to cause irritation or sensitization, but formulators should adhere to IFRA guidelines to ensure safety.
Inhalation exposure is not typically a concern due to the low volatility of the tincture, but occupational exposure should be managed with standard safety practices.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Carob tincture is valued for its ability to impart a rich, sweet, and chocolate-like flavor or aroma to formulations. It synergizes well with vanilla, cinnamon, and other warm spices, enhancing the overall sensory profile.
Common pitfalls include overuse, which can lead to an overly sweet or cloying effect, and underuse, which may result in a lack of depth. Formulators should carefully balance the tincture with other ingredients to achieve the desired effect.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on carob tincture is well-established, with consistent sensory and functional properties reported across various sources. However, specific compositional data may vary, and formulators should verify the characteristics of the tincture they are using.
Regulatory information is generally harmonized, but local variations should be considered.
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 2026-06-20 11:27:56 GMT (p2)
