FlavScents AInsights Entry: Trigonella Foenum-Graecum Seed Extract (CAS: 84625-40-1)
1. Identity & Chemical Information
- Common Name(s): Fenugreek Seed Extract
- CAS Number: 84625-40-1
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material derived from the seeds of Trigonella foenum-graecum
- Source: The extract is obtained from the seeds of the fenugreek plant, which is native to the Mediterranean region, southern Europe, and western Asia.
Fenugreek seed extract is a complex mixture rather than a single chemical compound. It contains a variety of constituents, including saponins, flavonoids, and alkaloids, which contribute to its characteristic properties. The composition of the extract can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem
2. Sensory Profile
Fenugreek seed extract is known for its distinctive sweet, nutty, and slightly bitter aroma, reminiscent of maple syrup. The flavor profile is similarly complex, with sweet and bitter notes that can add depth to culinary applications. The intensity of the aroma and flavor can vary, but it is generally considered to have a moderate diffusion and impact.
The extract is often used as an impact note in flavor formulations, providing a unique character that can enhance the overall sensory experience. Specific taste and odor thresholds are not well-documented, but the extract is typically used in small quantities due to its potent sensory attributes.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Fenugreek seeds are the primary natural source of this extract. The seeds are harvested from the fenugreek plant, which is cultivated in various regions, including India, Egypt, and Morocco. The extract is typically obtained through solvent extraction or steam distillation processes.
Fenugreek seed extract is often labeled as a "natural flavor" due to its derivation from plant material. The formation of its characteristic aroma and flavor compounds is primarily due to the presence of saponins and other phytochemicals naturally occurring in the seeds.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Fenugreek seed extract is utilized in a variety of flavor categories, including bakery, confectionery, and savory applications. It serves as a functional ingredient that can impart a sweet, nutty, and slightly bitter flavor profile, often used to mimic maple syrup or enhance the complexity of a formulation.
Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not widely available. The extract is generally stable under typical food processing conditions, but care should be taken to avoid excessive heat, which may degrade some of its volatile components.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, fenugreek seed extract is used in various product types, including perfumes, soaps, and lotions. It is often incorporated into fragrance compositions to provide a warm, sweet, and slightly spicy note, contributing to the overall complexity and depth of the scent.
The extract is typically used in trace amounts, with qualitative concentration ranges varying based on the specific formulation and desired effect. It is considered a middle note in fragrance compositions, offering moderate volatility and persistence.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Saponins: Contribute to the sweet and bitter taste
- Flavonoids: Provide antioxidant properties
- Alkaloids: Impact the overall aroma profile
The composition of fenugreek seed extract can vary significantly based on factors such as origin, harvest time, and processing methods. This variability should be considered when formulating products to ensure consistency and quality.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Fenugreek seed extract is generally recognized as safe (GRAS) for use in food products. Specific FEMA GRAS status is not applicable.
- European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008.
- United Kingdom: Regulatory status aligns with the EU post-Brexit.
- Asia: Approved for use in various countries, including Japan and China, with specific regulations varying by country.
- Latin America: Generally accepted in countries like Brazil, with specific regulations depending on national authorities.
Explicit approvals and harmonized assumptions are common, but formulators should verify compliance with local regulations due to potential variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Fenugreek seed extract is considered safe for consumption at typical use levels in food. No specific ADI or MSDI values are established, but it is generally recognized as safe when used appropriately.
- Dermal Exposure: The extract is not known to cause irritation or sensitization at typical fragrance use levels. IFRA guidelines should be consulted for specific restrictions.
- Inhalation Exposure: Volatility is moderate, and no significant occupational hazards are associated with its use in fragrance applications.
The risk profiles for food and fragrance applications are generally similar, with no major safety concerns identified at typical exposure levels.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Fenugreek seed extract is valued for its unique sensory profile, which can enhance both flavor and fragrance formulations. It synergizes well with sweet and spicy notes, making it a versatile ingredient in complex blends. Common pitfalls include overuse, which can lead to an overpowering or bitter taste, and underuse, which may result in a lack of desired impact.
Formulators should consider the variability in composition when sourcing the extract and conduct thorough sensory evaluations to achieve the desired outcome.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on fenugreek seed extract is well-established, with a solid foundation in both traditional use and modern applications. Industry-typical practices are widely documented, although specific numeric values for use levels and safety assessments may be less detailed. Known data gaps include precise sensory thresholds and comprehensive regulatory documentation across all regions.
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 2026-02-13 13:09:29 GMT (p2)
