vanilla tahitensis fruit extract

Material Search

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Ingredient	Name Detail	CAS
vanilla tahitensis seed	vanilla tahitensis j. w. moore. seed	94167-14-3

Identifiers

CAS (Single)	94167-14-3
FEMA	3105
EINECS	N/A
Synonyms	tahitian vanilla kiinote (Omega) vanilla bean extract (vanilla tahitensis) pure vanilla extracts vanilla tahitensis fruit extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	vanilla tahitensis j. w. moore.

Organoleptic

Organoleptic Notes	1. Odor Type: sweet vanilla Odor Description:at 100.00 %. vanilla
Odor	sweet vanilla,
Flavor	sweet vanilla,

AInsights BETA

FlavScents AInsights Entry: Vanilla Tahitensis Fruit Extract (CAS: 94167-14-3)

1. Identity & Chemical Information

Common Name(s): Vanilla Tahitensis Fruit Extract
CAS Number: 94167-14-3
FEMA Number: Not available
Other Identifiers: Not available
Material Type: Natural complex material derived from the fruit of Vanilla tahitensis
Source: Extracted from the pods of the Vanilla tahitensis plant, primarily grown in Tahiti and other Pacific islands.

Vanilla Tahitensis Fruit Extract is a natural complex material, not a single chemical compound. It is derived from the pods of the Vanilla tahitensis plant, which is known for its unique aromatic profile distinct from the more common Vanilla planifolia. The extract is obtained through processes such as solvent extraction or CO2 extraction, which capture the volatile aromatic compounds responsible for its characteristic scent and flavor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Vanilla Tahitensis Fruit Extract is renowned for its rich, creamy, and floral aroma, which is softer and more floral compared to the more robust and woody notes of Vanilla planifolia. The extract exhibits a sweet, balsamic, and slightly spicy scent with a hint of cherry-like fruitiness. Its flavor profile is similarly complex, offering a sweet, creamy taste with floral undertones that enhance its appeal in both flavor and fragrance applications.

The intensity of the aroma is moderate, providing a balanced diffusion that makes it suitable for both impact and background roles in formulations. While specific taste and odor thresholds are not well-documented, the extract is typically used to impart a luxurious and exotic vanilla note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Vanilla Tahitensis Fruit Extract is naturally sourced from the pods of the Vanilla tahitensis plant, which is native to the Pacific Islands, particularly Tahiti. The formation of its characteristic aroma compounds occurs through enzymatic processes during the curing and drying of the vanilla pods. These processes convert glucovanillin into vanillin and other aromatic compounds, contributing to the extract's unique sensory profile.

The extract qualifies for "natural flavor" designation under various regulatory frameworks, as it is derived directly from plant material without synthetic modification.

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

4. Use in Flavors

Vanilla Tahitensis Fruit Extract is widely used in flavor applications, particularly in premium and gourmet products. It is commonly found in categories such as desserts, confectionery, beverages, and dairy products. Its functional role in flavor systems includes acting as a primary flavor note, providing a rich and exotic vanilla character that enhances the overall sensory experience.

Typical use levels in finished food or beverage products range from 10 to 200 ppm, depending on the desired intensity and the specific application. The extract is generally stable under typical processing conditions, although it may degrade at high temperatures or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Vanilla Tahitensis Fruit Extract is valued for its soft, floral, and creamy vanilla note. It is used across various fragrance families, including oriental, gourmand, and floral compositions. The extract serves as a modifier or impact note, adding depth and warmth to the fragrance profile.

Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 5% depending on the desired effect. The extract contributes primarily to the middle and base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Vanillin: The primary aromatic compound, contributing to the characteristic vanilla scent.
Piperonal: Adds a floral and slightly spicy note.
Anisaldehyde: Provides a sweet, balsamic aroma.
Coumarin: Contributes a warm, sweet, and slightly spicy scent.

The composition of Vanilla Tahitensis Fruit Extract can vary significantly based on factors such as the origin of the vanilla pods, the harvest season, and the extraction method used.

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

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use by FEMA. No specific restrictions for fragrance use.
European Union: Approved for use in food under Regulation (EC) No 1334/2008. No specific restrictions for fragrance use.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Recognized for use in food and fragrance applications, with specific regulations varying by country.
Latin America: Generally accepted for use in food and fragrance, with country-specific regulations applicable.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Vanilla Tahitensis Fruit Extract is considered safe for use in both food and fragrance applications when used within typical concentration ranges. For oral exposure, the extract is generally recognized as safe (GRAS) by FEMA, with no specific acceptable daily intake (ADI) established. Dermal exposure in fragrance applications is typically well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is considered safe under normal use conditions, with no significant occupational hazards reported.

Risk profiles do not significantly differ between food and fragrance applications, provided that usage levels adhere to industry guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Vanilla Tahitensis Fruit Extract is prized for its unique and luxurious vanilla profile, making it a valuable addition to high-end flavor and fragrance formulations. It synergizes well with other sweet and floral notes, enhancing the overall complexity and richness of the product. Formulators should be mindful of its potential to overpower other notes if used excessively, and it is often under-utilized in applications seeking a more exotic vanilla character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Vanilla Tahitensis Fruit Extract is well-established, particularly regarding its sensory profile and typical applications. However, specific quantitative data on taste and odor thresholds, as well as detailed regulatory nuances in certain regions, may be less documented. Industry practices are generally consistent, but formulators should verify specific regulatory requirements for their target markets.

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 2026-11-09 22:30:49 GMT (p2)

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