rubus suavissimus leaf extract

Material Search

N/A

Ingredient	Name Detail	CAS
glucosylated rubus suavissimus extract 20-30% glucosylated rubusoside glycosides	N/A	1268518-76-8
glucosylated rubus suavissimus extract, 60% glucosylated rubusoside glycosides	N/A	1268518-76-8

Identifiers

CAS (Single)	1268518-76-8
FEMA	4717
EINECS	N/A
Synonyms	sweet blackberry leaves extract (rubus suavissimus s. lee) extract of the leaves of the raspberry, rubus suavissimus, rosaceae rubus suavissimus s. lee leaf extract chinese sweet tea leaf extract (rubus suavissimus s. lee)
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	rubus suavissimus s. lee

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry for Rubus Suavissimus Leaf Extract (CAS: 1268518-76-8)

1. Identity & Chemical Information

Rubus suavissimus leaf extract, commonly known as Chinese sweet tea leaf extract, is a natural complex material derived from the leaves of the Rubus suavissimus plant. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 1268518-76-8. It does not have a specific FEMA number or other identifiers like FL or CoE numbers due to its complex nature. As a natural extract, it is characterized by its diverse composition, which can vary significantly based on factors such as geographic origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rubus suavissimus leaf extract is primarily known for its sweet flavor profile, which is often described as having a mild, honey-like sweetness with subtle herbal undertones. The intensity of its sweetness can vary, but it is generally considered to be a moderate to strong sweetener. The extract is used to impart a natural sweetness to various food and beverage products, often serving as a sugar substitute. The taste threshold for this extract is not well-documented, but it is typically used in formulations where a natural sweet note is desired.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rubus suavissimus is native to China, where its leaves are traditionally used to make sweet tea. The sweet compounds in the leaves are primarily glycosides, which are naturally occurring. The formation of these sweet compounds is a result of the plant's metabolic processes. The extract is considered a natural flavoring agent, aligning with the "natural flavor" designation due to its direct derivation from plant material without synthetic modification.

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

4. Use in Flavors

Rubus suavissimus leaf extract is utilized in a variety of flavor applications, particularly in the food and beverage industry as a natural sweetener. It is commonly used in teas, soft drinks, and confectionery products. The functional role of this extract in flavor systems is primarily as a sweetener, providing a natural alternative to sugar. Typical use levels in finished products range from 50 to 200 ppm, depending on the desired sweetness intensity and the specific application. The extract is generally stable under typical food processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While primarily used for its flavor properties, Rubus suavissimus leaf extract can also be found in certain fragrance applications, particularly those seeking a sweet, herbal note. It is used in fragrance families such as gourmand and herbal, contributing as a modifier or background note. The extract's volatility is moderate, making it suitable for middle to base note applications in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Rubus suavissimus leaf extract include various glycosides, such as rubusoside, which is primarily responsible for its sweet taste. Other constituents may include flavonoids and polyphenols, contributing to its overall sensory profile. The composition of the extract can vary significantly based on factors such as the plant's growing conditions and the extraction process used.

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

6. Regulatory Status (Regional Overview)

In the United States, Rubus suavissimus leaf extract is generally recognized as safe (GRAS) for use as a flavoring agent. In the European Union, it is regulated under the flavoring regulation (EC) No 1334/2008, although specific FL number status may not be assigned due to its complex nature. The United Kingdom follows similar regulations post-Brexit. In Asia, particularly in China and Japan, the extract is widely used and accepted in traditional and modern applications. In Latin America, regulatory acceptance may vary, with countries like Brazil and MERCOSUR having specific guidelines for natural extracts.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Rubus suavissimus leaf extract is considered safe for oral consumption at typical use levels, with no specific ADI or MSDI established. Its safety profile is supported by its traditional use in food and beverages. Dermal exposure in fragrance applications is generally considered low risk, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rubus suavissimus leaf extract is valued for its natural sweetness and versatility in both flavor and fragrance formulations. It synergizes well with other natural sweeteners and flavoring agents, enhancing the overall profile of the product. Formulators should be aware of its potential variability in sweetness intensity and adjust formulations accordingly. It is often underutilized in fragrance applications, where its sweet, herbal notes can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Rubus suavissimus leaf extract is well-established in terms of its sensory profile and traditional uses. However, there are gaps in specific regulatory approvals and detailed toxicological data. Industry practices often rely on traditional knowledge and empirical evidence rather than comprehensive scientific studies.

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 2026-03-20 13:58:13 GMT (p2)

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