FlavScents AInsights Entry for Syzygium Aromaticum Bud Extract (CAS: 84961-50-2)
1. Identity & Chemical Information
Syzygium aromaticum bud extract, commonly known as clove bud extract, is a natural complex material derived from the dried flower buds of the clove tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 84961-50-2. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in various regulatory frameworks, but specific numbers like FL or CoE are not typically assigned to complex extracts. The extract is rich in essential oils, with eugenol being a major component, contributing significantly to its characteristic aroma and flavor.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Clove bud extract is renowned for its warm, spicy, and sweet aroma, often described as having a strong, penetrating scent with a hint of fruitiness. The flavor is similarly intense, with a pungent, slightly astringent taste that can be overpowering if used excessively. It serves as an impact note in both flavor and fragrance formulations, providing a distinctive clove character. The odor threshold for eugenol, a key component, is relatively low, making the extract potent even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Clove bud extract is naturally sourced from the flower buds of the Syzygium aromaticum tree, native to the Maluku Islands in Indonesia. The buds are harvested and dried before undergoing steam distillation to produce the essential oil. This extract is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients. The formation of its characteristic aroma compounds occurs naturally within the plant, primarily through enzymatic processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Clove bud extract is widely used in flavor applications, particularly in spice blends, baked goods, and confectionery. It functions as a primary flavoring agent, imparting a warm, spicy note that enhances the overall profile of the product. Typical use levels in food range from 10 to 100 ppm, depending on the desired intensity and the specific application. The extract is stable under heat but can oxidize over time, which may alter its sensory characteristics.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, clove bud extract is utilized across various fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, providing depth and warmth to the fragrance. The extract is typically used in concentrations ranging from trace amounts to 1% in the final product, depending on the desired effect. It contributes primarily to the middle note of a fragrance due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The primary constituents of clove bud extract include eugenol, eugenyl acetate, and beta-caryophyllene. Eugenol is the most abundant, often comprising 70-90% of the extract, and is responsible for the characteristic clove aroma. The composition 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, clove bud extract is generally recognized as safe (GRAS) for use in food by the FDA and FEMA. In the European Union, it is permitted under Regulation (EC) No 1334/2008, although specific FL numbers are not assigned to complex extracts. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, clove bud extract is widely accepted in both food and fragrance applications, though specific regulatory details may vary. In Latin America, countries like Brazil recognize its use in traditional and modern formulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, clove bud extract is considered safe within the typical use levels in food, with eugenol having an acceptable daily intake (ADI) established by JECFA. Dermal exposure in fragrance applications is generally safe, but eugenol can cause irritation or sensitization in sensitive individuals, which is addressed by IFRA guidelines. Inhalation exposure is minimal in typical consumer products, but occupational exposure should be managed to prevent respiratory irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Clove bud extract is valued for its potent aroma and flavor, making it a versatile ingredient in both culinary and fragrance applications. It synergizes well with other spices and can enhance the complexity of a formulation. However, its strong character requires careful dosing to avoid overpowering the blend. It is often under-used in subtle applications due to its intensity, but when balanced correctly, it can add a unique depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on clove bud extract is well-established, particularly regarding its sensory characteristics and key constituents. Regulatory information is comprehensive, though specific numeric thresholds for use can vary. Some industry practices, such as typical use levels, are based on experience rather than documented studies, highlighting areas for further research.
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 10:00:40 GMT (p2)
