FlavScents AInsights Entry: Allspice Berry Absolute (CAS: 8006-77-7)

1. Identity & Chemical Information

Allspice berry absolute is a natural complex material derived from the berries of the Pimenta dioica plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for allspice berry absolute is 8006-77-7. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in fragrance and flavor applications, but specific FL or CoE numbers are not typically assigned to such complex materials. The composition of allspice berry absolute can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allspice berry absolute is characterized by its warm, spicy, and sweet aroma, reminiscent of a combination of cloves, cinnamon, and nutmeg. It has a rich, complex scent profile with a moderate to high intensity and good diffusion properties. The absolute is often used as an impact note in both flavor and fragrance formulations, providing a distinctive spicy character. Specific taste and odor thresholds are not well-documented, but its sensory role is primarily as a character-impact material.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allspice is naturally sourced from the dried unripe berries of the Pimenta dioica tree, native to the Caribbean and Central America. The formation of its characteristic aroma compounds occurs naturally within the berries as they mature. The absolute is obtained through solvent extraction of the dried berries, which preserves the complex mixture of volatile compounds. Allspice berry absolute is considered a natural flavor and fragrance material due to its direct derivation from plant sources.

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

4. Use in Flavors

Allspice berry absolute is used in a variety of flavor applications, including baked goods, sauces, and beverages, where it imparts a warm, spicy note. It functions as both a primary flavor and a background modifier, enhancing the complexity of the flavor profile. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust flavor systems. The absolute is relatively stable under typical food processing conditions, though it may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, allspice berry absolute is utilized in oriental and spicy fragrance families. It serves as a middle note, providing warmth and depth to the fragrance composition. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. The absolute's volatility is moderate, contributing to both the heart and base of the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of allspice berry absolute include eugenol, methyl eugenol, and caryophyllene, among others. These compounds contribute to its characteristic spicy aroma. The composition can vary based on factors such as geographic origin and extraction method, making it essential for formulators to verify the specific profile of their material.

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

6. Regulatory Status (Regional Overview)

In the United States, allspice berry absolute is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under the flavoring regulation (EC) No 1334/2008. Post-Brexit, the UK aligns closely with EU regulations. In Asia, specific regulations may vary, but it is generally accepted in Japan and China for flavor use. In Latin America, countries like Brazil follow similar guidelines to the US and EU. Explicit approvals and harmonized assumptions are common, though country-specific variations may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, allspice berry absolute is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of sensitization due to the presence of eugenol, and IFRA provides guidelines to mitigate this risk. Inhalation exposure is generally low risk, but occupational safety measures should be observed during handling. The risk profiles for food and fragrance applications are similar, with dermal sensitization being the primary concern in perfumery.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allspice berry absolute is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice and citrus notes. Formulators should be cautious of its potential to overpower other components if used excessively. It is often under-utilized in complex blends where its unique profile can enhance overall depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allspice berry absolute is well-established, particularly regarding its sensory profile and typical use levels. However, industry practices often rely on undocumented experience, especially concerning its use in complex formulations. Some regulatory ambiguities exist due to varying international guidelines.

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 2026-06-18 05:08:18 GMT (p2)