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roasted robusta coffee bean essence

Roasted robusta coffee bean essence is an extract from Coffea canephora seeds, used primarily as a flavoring agent providing a coffee aroma.

General Material Description

Roasted robusta coffee bean essence is a natural extract derived from the roasted seeds of Coffea canephora, commonly known as robusta coffee. This essence appears as a dark liquid carrying the characteristic sensory note of coffee aroma, recognized in flavoring and fragrance formulation. Key synonyms include roasted coffea canephora seed essence and coffee, coffea canephora, ext. The chemical identity aligns with the controlled vocabulary entry in PubChem. Typically, this essence is obtained through extraction methods applied to the roasted seeds of the robusta coffee plant, capturing its distinctive aroma profile for use mainly in flavoring applications.

Occurrence, Applicability & Potential Uses

Roasted robusta coffee bean essence originates from Coffea canephora seeds, which grow on a coffee plant species widely cultivated in Africa and Southeast Asia. This material finds application primarily as a flavoring agent in food and beverage products where coffee notes are desired. Its usage is regulated under standards such as FEMA (US), ensuring compliance for food safety in flavor applications. Although principally used for imparting coffee aroma, roasted robusta coffee bean essence may also serve in specialty flavor formulations to enhance complexity and authenticity in coffee-flavored products.

Physico-Chemical Properties Summary

The essence exhibits typical properties of a coffee extract, including a dark color and a complex aroma profile dominated by roasted coffee notes. Its solubility characteristics and stability are influenced by the organic compounds absorbed during seed roasting and extraction. The chemical composition results in volatility compatible with flavor formulation processes. The essence's physico-chemical profile supports its role in imparting robust coffee flavor in various matrices, with considerations for its integration being influenced by its solubility and aroma retention under different formulation conditions.

FAQ

What is roasted robusta coffee bean essence and how is it derived?
Roasted robusta coffee bean essence is an extract obtained from the roasted seeds of Coffea canephora, commonly known as robusta coffee. This essence captures the characteristic coffee aroma through extraction processes applied after roasting the seeds. It is used mainly as a flavoring ingredient due to its distinct sensory profile reminiscent of brewed coffee.
Where is roasted robusta coffee bean essence typically used, and what are its natural sources?
This essence is naturally sourced from Coffea canephora seeds. It is typically used as a flavoring agent in food and beverage products to impart coffee aroma and taste. The natural occurrence in robusta coffee plants aligns with agricultural regions where this species is cultivated. Its inclusion in products is governed by flavoring regulations to ensure appropriate use levels.
How is roasted robusta coffee bean essence regulated and where can detailed safety information be found?
The use of roasted robusta coffee bean essence as a flavoring agent is regulated under standards such as FEMA (Flavor Extract Manufacturers Association) in the United States, which defines usage levels suitable for consumer products. Safety data and regulatory references are available through sources including the EPA Substance Registry Services, PubChem, and national toxicology databases. These resources provide information concerning hazards and approved applications for this natural extract.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

Wikipedia:View

General Material Information

Preferred name roasted robusta coffee bean essence
Trivial Name Coffee, Coffea canephora, ext.
Short Description roasted coffea canephora seed essence
CAS Number 97593-13-0
ECHA Number 307-315-5
FDA UNII Search
Synonyms
  • roasted coffea canephora seed essence
  • roasted coffea robusta seed essence
  • Coffee, Coffea canephora, ext.

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Coffee
coffee, coffee roasted coffee
General comment Coffee

Occurrences

Safety Information

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:
flavoring agents
Recommendation for roasted robusta coffee bean essence usage levels up to:
not for fragrance use.

Safety references

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
coffea canephora seed essence
Chemidplus:0097593130