chocolate fragrance

Chocolate fragrance is a scent additive providing a pure chocolate aroma, primarily used in fragranced products of various types.

General Material Description

Chocolate fragrance is a synthetic aromatic substance known for its characteristic chocolate odor. This compound is used primarily to impart rich, gourmand chocolate notes reminiscent of fresh cocoa. It is recognized by its intense, pure chocolate scent at full strength. Chocolate fragrance is typically a liquid with specific chemical attributes found in the PubChem database. The compound is sourced or synthesized for use in various fragrant applications, including perfumes, personal care products, and household items. It is not intended for direct flavor use but rather for olfactory enhancement.

Occurrence, Applicability & Potential Uses

Chocolate fragrance occurs primarily as a manufactured compound designed to replicate or enhance the aroma of natural chocolate. It finds use broadly in fragranced products of all kinds, including perfumes, cosmetics, and air fresheners. Its scent profile complements numerous odor notes such as vanilla, coffee, caramel, and spices. According to IFRA (Global) standards, its use is regulated to ensure safe incorporation into consumer products. The fragrance is also utilized in complex fantasy blends and to impart gourmand characteristics to various aromatic formulations.

Physico-Chemical Properties Summary

The physical and chemical properties of chocolate fragrance include a specific gravity ranging from 0.98 to 1 at 25 °C, indicating a density close to that of water. Its refractive index varies between 1.4 and 1.46 at 20 °C, impacting optical clarity and formulation behavior. It is soluble in dipropylene glycol and mineral oil, enabling integration into a variety of fragrance bases, while it is insoluble in water and common vegetable oils such as olive and sunflower oil. These characteristics influence its use in product formulation, dictating solvents for optimal dispersion and stability.

FAQ

What is chocolate fragrance and what sensory characteristics define it?

Chocolate fragrance is a synthetic aromatic ingredient that replicates the smell of chocolate. Its sensory profile is distinctly chocolate-like, delivering a rich, sweet, and gourmand aroma at full concentration. It is used to enhance perfumery and fragranced products by contributing a familiar chocolate scent without edible properties.

How and where is chocolate fragrance typically used in products?

Chocolate fragrance is primarily used in fragranced products such as perfumes, cosmetics, and household items to deliver chocolate aroma notes. It blends effectively with solvents like dipropylene glycol and mineral oil but does not dissolve in water or common vegetable oils. This solubility profile allows formulation flexibility in various product bases. Additionally, it is applied in complex fragrance blends that evoke gourmand or sweet olfactory themes.

Are there regulatory guidelines or sourcing considerations for chocolate fragrance?

Chocolate fragrance use is subject to IFRA (Global) standards that regulate concentrations to ensure consumer safety in fragranced products. It is not intended for flavoring purposes and should not be used as a food additive. Its supply involves specialized chemical synthesis to reproduce chocolate aroma without natural cocoa content. No significant hazard classifications or precautionary statements are associated with it under OSHA HCS (US) regulations.

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

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Other Information

Export Tariff Code:	3302.90.0010
Wikipedia:	View

General Material Information

Trivial Name

chocolate fragrance

Suppliers

Agilex Fragrances	Camden-Grey Essential Oils
LBB Specialties	The Lebermuth Company
The Perfumers Apprentice

PhysChem Properties

Material listed in food chemical codex	No
Specific gravity	@ 25 °C
Pounds per Gallon	8.155 to 8.321
Refractive Index	1.4 to 1.46 @ 20 °C
Solubility
dipropylene glycol	Yes
mineral oil, cloudy	Yes
water	No
paraffin oil	No
olive oil	No
sunflower oil	No

Organoleptic Properties

Odor Type: Chocolate
chocolate, cocoa, burnt, bitter, powdery, vanilla
General comment	At 100.00 %. chocolate

Potential Uses

Applications	fragranced products of all types
Odor purposes	Acacia , Amyris , Autumn , Azalea , Balsam , Bay rum , Carob bean locust bean , Benzoin absolute replacer , Bouquet , Cabreuva wood , Christmas , Cinnamon , Coconut , Coconut tropical coconut , Coffee , Coronilla , Deertongue absolute replacer , Dogwood , Floral , Flouve , Flouve blossom , Genet , Gingerbread , Graham cracker , Guaiacwood , Hay new mown hay , Heliotrope , Honey , Maja , Malt , Mimosa , Moss , Musk , Oriental , Patchouli , Peru balsam , Pina colada , Powder , Pumpkin pie , Rose d'orient , Rose tea rose , Sandalwood , Spice , Sweet grass , Tobacco , Toffee , Tonka bean , Vanilla , Wisteria , Woodruff
Flavoring purposes	Barley , Carob bean locust bean , Benzoin absolute replacer , Cake , Cappuccino , Chicory root , Chocolate cacao , Chocolate cocoa , Cookie , Guaiacwood , Milk malted milk , Nut , Rum butter , Tropical
Other purposes	Fantasy blends

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:
fragranced products of all types

Recommendation for chocolate fragrance flavor usage levels up to:
	not for flavor use.

Safety references

None found