balsam fir oleoresin

Balsam fir oleoresin is a natural extract obtained from the balsam fir tree species Abies balsamea. It is classified as an oleoresin, a semi-solid mixture of resin and essential oil components. This material is recognized for its characteristic balsamic odor, exhibiting sweet, woody, and fir needle notes as detailed by sensory evaluations. Known also by various synonyms including abies balsamea balsam extract and canadian balsam oleoresin, it is predominantly sourced through tapping or solvent extraction of balsam fir trees native to North America. This oleoresin is widely used as a raw material in flavoring and fragrance formulations. Relevant chemical and regulatory information about balsam fir oleoresin can be found in controlled vocabularies such as PubChem.

Balsam fir oleoresin is derived directly from the species Abies balsamea, commonly known as the balsam fir. This tree is native to Canada and parts of the northeastern United States, where the oleoresin is collected for commercial use. The material finds application primarily as a flavor and fragrance agent. Its balsamic scent profile supports uses in perfuming agents and flavoring components that emulate fern, hyacinth, lily of the valley, and spruce notes. Beyond perfumery, balsam fir oleoresin serves as a film former in cosmetic formulations. Regulatory compliance with FEMA (US) standards affirms its status as a generally recognized as safe (GRAS) flavoring substance, subject to restrictions and safe-use levels for human applications.

Balsam fir oleoresin is characterized by a composition that renders it soluble in alcohol solvents but insoluble in water. This property influences its incorporation into formulations where alcohol-based carriers are preferred for achieving homogenous distribution. The oleoresin exhibits a low-intensity balsamic odor with remarkable substantivity, maintaining scent presence for up to 400 hours at full concentration. These properties make it suitable for long-lasting fragrance applications. Its semi-solid nature and chemical constituents derived from coniferous resins contribute to its physical stability and interaction profile in cosmetic and flavor matrices. The physicochemical properties necessitate consideration of solvent choice and peroxide content during manufacture and storage to maintain quality and sensory integrity.

	abies balsamea balsam extract
Canada Domestic Sub. List:	977017-81-4
Pubchem (sid):	135273274

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	1301.90.0000
Wikipedia:	View

Safety information

European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.
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:
oral-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 951, 1974.
Dermal Toxicity:
skin-rabbit LD50 > 10000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 951, 1974.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic, 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
IFRA Critical Effect:
Dermal sensitization
IFRA Other Specification:
IFRA fragrance material specification:
	Essential oils (e.g. turpentine oil) and isolates (e.g. delta-3-carene) derived from the Pinacea family, including Pinus and Abies genera, should only be used when the level of peroxides is kept to the lowest practicable level, for instance by adding antioxidants at the time of production. Such products should have a peroxide value of less than 10 millimoles peroxide per liter, determined according to the FMA method, which can be downloaded from the IFRA website (see Analytical Methods).
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
longifolene	Max. Found: 0.6 % and Reason: Sensitization
citronellal	Max. Found: 0.6 % and Reason: Sensitization
	View the IFRA Standard
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	5.00000
beverages(nonalcoholic):		-	0.20000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	1.50000
fruit ices:		-	1.50000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	5.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):977017-81-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

abies balsamea balsam extract

Chemidplus:0977017814