| FEMA | 2224 |
| CAS | 58-08-2 |
| EINECS | 200-362-1 |
| JECFA Food Flavoring | N/A |
| CoE Number | 11741 |
| Organoleptic Notes |
|
| Odor | odorless |
| Flavor | astringent bitter, astringent, metallic, |
| Material Notes | a methylxanthine naturally occurring in some beverages and also used as a pharmacological agent. caffeine's most notable pharmacological effect is as a central nervous system stimulant, increasing alertness and producing agitation. it also relaxes smooth muscle, stimulates cardiac muscle, stimulates diuresis, and appears to be useful in the treatment of some types of headache. several cellular actions of caffeine have been observed, but it is not entirely clear how each contributes to its pharmacological profile. among the most important are inhibition of cyclic nucleotide phosphodiesterases, antagonism of adenosine receptors, and modulation of intracellular calcium handling. Component of coffee beans (Coffea arabica), many other Coffea spp., chocolate (Theobroma cacao), tea (Camellia thea), kolanut (Cola acuminata) and several other Cola spp. and several other plants. Used in many cola-type beverages as a flavour enhancer |