roasted coffea arabica seed extract

Roasted Coffea arabica seed extract is a natural substance obtained from the seeds of Coffea arabica after roasting. It appears as a concentrated extract that carries the distinctive aroma and flavor associated with coffee. This extract is characterized by strong coffee notes, often described as earthy, fermented, and smoky when water-soluble forms are evaluated. Sometimes denoted as roasted arabica coffee bean extract or Coffee, Coffea arabica, ext., it is widely applied in flavor and fragrance formulation. The extract's chemical profile links to the Coffea arabica plant and is catalogued in public chemical databases such as PubChem. It is predominantly sourced through controlled roasting and extraction processes, optimizing its sensory and functional properties for use in various industries.

Roasted Coffea arabica seed extract naturally occurs in the roasted beans of the Coffea arabica plant. Its predominant sensory characteristics include coffee aroma and flavor, making it valuable in numerous product types. Under the supervision of standards such as FEMA (US), this extract is commonly utilized as a flavor and fragrance agent across bakery products, beverages including cappuccinos, confectionaries, dairy items, and savory formulations. It also serves as an aromatic substitute or complement to compounds such as arnica flower, fenugreek, and wormwood oil. Its application extends to enhancing chocolate cocoa and chicory root flavors, representing a versatile additive in food and cosmetic sectors.

The physicochemical attributes of roasted Coffea arabica seed extract comprise its characteristic coffee odor and flavor, which include earthy, fermented, and smoked notes in water-soluble concentrated forms. These sensorial qualities arise from complex chemical constituents developed during the roasting process, influencing volatility and solubility. Its classification as a natural extract confers compatibility with diverse formulation matrices, whereby its hydrophilic and aromatic properties enable incorporation into both aqueous and lipid systems. These properties support its use in flavors and fragrances, where aroma intensity, stability under processing conditions, and flavor profile coherence are critical parameters. The extract’s purity and component consistency are maintained to ensure predictable sensory impacts in end products.

	coffea arabica l. seed extract
Canada Domestic Sub. List:	84650-00-0
Pubchem (sid):	135318575

FDA Substances Added to Food (formerly EAFUS):	View
Wikipedia:	View

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:
intraperitoneal-mouse LD50 1000 mg/kg Indian Journal of Experimental Biology. Vol. 9, Pg. 91, 1971.
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:

flavor and fragrance agents

RIFM Fragrance Material Safety Assessment: Search

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

Safety references

ClinicalTrials.gov:search

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

coffea arabica l. seed extract

Chemidplus:0084650000