actinidia chinensis fruit water

Actinidia chinensis fruit water is an aqueous extract produced by steam distillation of the kiwi fruit, scientifically known as Actinidia chinensis, part of the Actinidiaceae family. This water-based distillate carries a characteristic green, fruity odor, with nuances reminiscent of grassy and seedy notes typical of kiwi, banana, and fresh fruit. It is sometimes called kiwi water or simply Actinidia chinensis extract. This formulation is valued primarily for its aroma and is utilized mainly in fragrance-related applications. Its chemical and sensory profile is catalogued under PubChem’s controlled vocabulary, offering detailed molecular and safety data. The raw material is sourced from the kiwi fruit, highlighting its natural origin and relevance in botanical and cosmetic ingredient databases.

This material naturally occurs as a steam distillate extracted from the kiwi fruit, Actinidia chinensis, which is cultivated widely for fresh consumption. The fruit’s aromatic water is used predominantly as a fragrance ingredient due to its uniquely fresh, green, and fruity odor characteristics. It finds applications in cosmetic products and perfumery formulations where a natural fruity green note is desirable. According to IFRA (Global) standards, the material is classified under fragrance agents, and current recommendations specify its use exclusively for fragrancing rather than flavoring purposes. The water solubility of the distillate facilitates incorporation in aqueous perfume bases and cosmetic formulas.

Actinidia chinensis fruit water is an aqueous steam distillate fully soluble in water, which impacts its use in formulation. Its solubility enables easy blending with water-based cosmetic and fragrance products. The compound’s odor profile – noted as green, fruity, and grassy with seedy undertones – contributes to fresh and natural fragrance accords. The distillate’s physicochemical nature as a water-based solution suggests a low volatility relative to pure essential oils, allowing for softer scent release in end products. The aqueous medium also affects stability and compatibility considerations, supporting its use in hydrophilic matrices rather than strictly lipophilic formulations.

Export Tariff Code:	1302.19.0000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for actinidia chinensis fruit water flavor usage levels up to:
	not for flavor use.

Safety references

Daily Med:search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

actinidia chinensis fruit water

Chemidplus:0092456638