rosa rugosa fruit extract

Material Search

rosa rugosa l. fruit extract

Ingredient	Name Detail	CAS
rosa rugosa bud powder	rosa rugosa l. bud powder	92347-25-6
rosa rugosa flower extract	rosa rugosa l. flower extract	92347-25-6
rosa rugosa flower water	N/A	92347-25-6
rosa rugosa flower oil	N/A	92347-25-6
rosa rugosa leaf extract	rosa rugosa l. leaf extract	92347-25-6
rosa rugosa root extract	rosa rugosa l. root extract	92347-25-6

Identifiers

CAS (Single)	92347-25-6
FEMA	N/A
EINECS	N/A
Synonyms	extract of the fruit of rosa rugosa, rosaceae rosa ferox fruit extract rose hips 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	rosa rugosa fruit

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Rosa Rugosa Fruit Extract (CAS: 92347-25-6)

1. Identity & Chemical Information

Rosa rugosa fruit extract is a natural complex material derived from the fruit of the Rosa rugosa plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 92347-25-6. As a natural extract, it does not have a specific IUPAC name, molecular formula, or molecular weight. The extract is often used in both flavor and fragrance applications due to its unique sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rosa rugosa fruit extract is known for its distinctive floral and fruity aroma, often described as sweet, fresh, and slightly citrusy. The intensity of the odor can vary depending on the concentration and the specific batch of the extract. It is typically used as an impact note in formulations, providing a characteristic floral-fruity scent that enhances the overall sensory profile of a product. The taste and odor thresholds for this extract are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rosa rugosa is a species of rose native to eastern Asia, particularly in coastal regions of China, Japan, and Korea. The fruit, known as rose hips, is harvested and processed to obtain the extract. The formation of the extract involves mechanical pressing or solvent extraction, which captures the volatile and non-volatile compounds responsible for its sensory properties. This extract is often labeled as a "natural flavor" or "natural fragrance" due to its derivation from plant material.

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

4. Use in Flavors

Rosa rugosa fruit extract is utilized in various flavor categories, including beverages, confectionery, and bakery products. It serves as a functional flavoring agent, imparting a floral and fruity note that enhances the complexity of the flavor profile. Typical use levels in finished food or beverage products range from 10 to 100 ppm, depending on the desired intensity and the specific application. The extract is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Rosa rugosa fruit extract is used in floral and fruity fragrance families. It acts as a modifier or impact note, providing a fresh and sweet aroma that complements other floral and fruity notes. The extract is typically used in concentrations ranging from 0.1% to 1% in fragrance formulations. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Rosa rugosa fruit extract include various volatile compounds such as alcohols, esters, and terpenes. Notable constituents may include geraniol, citronellol, and phenylethyl alcohol, which contribute to its characteristic aroma. The composition of the extract can vary significantly based on the origin, harvest time, and processing methods.

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

6. Regulatory Status (Regional Overview)

In the United States, Rosa rugosa fruit extract is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The regulatory status in the United Kingdom aligns with the EU regulations post-Brexit. In Asia, the extract is accepted in Japan and China for flavor use, while specific regulations may vary in ASEAN countries. In Latin America, countries like Brazil and those in MERCOSUR have similar regulatory frameworks, allowing its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Rosa rugosa fruit extract is considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. However, formulators should adhere to IFRA guidelines to ensure safety. Inhalation exposure is minimal due to the low volatility of the extract, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rosa rugosa fruit extract is valued for its unique floral and fruity aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other floral and fruity notes, enhancing the overall complexity of the product. Formulators should be cautious of potential degradation under extreme conditions and consider the variability in composition when sourcing the extract. It is often under-utilized in formulations where a fresh, floral note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Rosa rugosa fruit extract is well-established in terms of its sensory properties and typical applications. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often rely on empirical knowledge and historical use, which may not be fully documented in the literature.

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
If complex natural material: includes section 5a

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 2026-06-24 09:21:14 GMT (p2)

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