FlavScents AInsights Entry for Peru Balsam (CAS: 8007-00-9)

1. Identity & Chemical Information

Peru balsam is a natural complex material derived from the resin of the Myroxylon balsamum tree, native to Central and South America. It is not a single chemical compound but a mixture of various constituents. The CAS number for Peru balsam is 8007-00-9. It does not have a specific IUPAC name due to its complex nature. While it does not have a FEMA number, it is recognized in various regulatory frameworks. The material is characterized by its rich, balsamic aroma, which is attributed to its diverse chemical composition, including esters, alcohols, and acids.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Peru balsam is known for its warm, sweet, and vanilla-like aroma with a hint of cinnamon and clove. It is often described as having a rich, balsamic character with moderate to high intensity and good diffusion. In flavor applications, it serves as an impact note and a background enhancer, adding depth and warmth to formulations. The taste and odor thresholds are not well-documented, but its potent aroma suggests a low threshold.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Peru balsam is naturally sourced from the Myroxylon balsamum tree, primarily found in El Salvador. The resin is collected by making incisions in the tree bark, allowing the balsam to exude. It is considered a natural fragrance and flavor material due to its direct extraction from plant sources. The formation of its complex aroma profile is attributed to the natural biosynthesis of its constituents within the tree.

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

4. Use in Flavors

In flavor applications, Peru balsam is used in categories such as confectionery, baked goods, and beverages. It functions as a flavor enhancer, providing warmth and sweetness. Typical use levels in finished products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. It is relatively stable under heat but may oxidize over time, affecting its aroma profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Peru balsam is utilized in various fragrance families, including oriental, gourmand, and woody compositions. It acts as a base note, providing depth and warmth. Typical concentration ranges in perfumes are from 0.1% to 5%, depending on the formulation. Its volatility is low, contributing to its role as a long-lasting base note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Peru balsam contains several key constituents, including benzyl benzoate, cinnamic acid, and vanillin. The composition can vary significantly based on the origin, harvest time, and processing methods. These constituents contribute to its characteristic balsamic and sweet aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, Peru balsam is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. 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, countries like Brazil recognize its use in both flavors and fragrances, with specific restrictions on concentration levels.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Peru balsam's safety profile varies with exposure routes. Orally, it is considered safe at low concentrations typical in flavor applications, with no specific ADI established. Dermally, it can cause irritation and sensitization, leading to its restriction in some fragrance applications by IFRA. Inhalation exposure is generally low risk due to its low volatility, but occupational exposure should be minimized. The risk profiles differ between food and fragrance applications, with dermal exposure being more concerning.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Peru balsam is valued for its warm, sweet aroma that enhances both flavors and fragrances. It synergizes well with vanilla, cinnamon, and clove notes. Formulators should be cautious of its potential to cause sensitization in dermal applications and its tendency to oxidize. It is often under-used in flavor applications due to its potent aroma, requiring careful dosing.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Peru balsam is well-established, particularly regarding its sensory profile and regulatory status. However, there are gaps in specific toxicological data, such as precise ADI values. Industry practices often rely on historical usage and expert judgment due to these gaps.

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 2026-11-10 22:01:42 GMT (p2)