pai mu tan tea leaf extract

Pai Mu Tan tea leaf extract is derived from the leaves of the Pai Mu Tan tea plant, also known as white peony tea. This extract contains characteristic tea aroma and flavor components, offering a sensory profile typical of white tea varieties. Synonyms include tea CO2 extract (pai mu tan type), bai mudan tea leaf extract, and tea-CO2-flavorextract (Pai Mu Tan, China white), containing ethanol as a solvent. This extract is classified as a flavor and fragrance agent, broadly utilized in various aromatic and gustatory formulations. The compound's properties and structure are documented in public chemical databases such as PubChem, facilitating research and regulatory evaluation. The extract is obtained through supercritical CO2 extraction, ensuring preservation of tea’s delicate sensory traits.

Pai Mu Tan tea leaf extract occurs naturally as a concentrate of the chemical constituents of white tea leaves, primarily from Camellia sinensis plants harvested in specific regions. It applies extensively in flavor and fragrance formulations, providing authentic tea notes for beverages, confectionery, and perfumery. The extract’s sensory profile contributes both aroma and taste attributes reminiscent of natural white tea infusion. According to the IFRA Code of Practice (Global), the use of this extract in fragrance products conforms to established safety and quality parameters. Its natural origin and organoleptic properties make it valuable for creating complex sensory experiences in commercial products.

Pai Mu Tan tea leaf extract exhibits physical and chemical characteristics typical of supercritical CO2 extracts, including high purity and concentrated aroma compounds. The extract appears as a liquid with a pronounced tea odor at pure concentration, supporting its direct application in flavoring. Ethanol is present as a co-solvent in some commercial preparations. The chemical profile retains volatile and semi-volatile tea constituents responsible for flavor and fragrance effects. The properties influence its solubility, stability, and compatibility within formulations, requiring careful consideration for preservation of sensory attributes. These factors guide product developers in achieving desired sensory impact without detrimental interactions.

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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:

flavor and fragrance agents

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

None found