kiwi specialty

Kiwi specialty is a fragrance compound known for its distinct fruity odor reminiscent of fresh kiwi fruit. This chemical is a synthetic fragrance agent typically utilized in perfume compositions and scent formulations to impart a vibrant, juicy character. It is also referenced as kiwi d50195pm or kiwi vert 66358 B from Firmenich. The material usually appears as a liquid with specific gravity ranging between 0.97 and 1.01 at 25 °C and exhibits refractive indices from 1.42 to 1.49 at 20 °C. Its olfactory notes are categorized under fruity scents. This compound is predominantly dissolved in alcohol-based solutions due to its insolubility in water. For detailed chemical information, it aligns with entries found in public chemical databases such as PubChem. Typically, such ingredients are synthesized or isolated during fragrance blend preparations for commercial use.

While kiwi specialty does not naturally occur in the fruit, it is employed widely in the fragrance industry to replicate the characteristic fresh and fruity aroma of kiwi. It serves as a key component in perfume bases and various scented products that seek to convey this unique olfactory profile. Its usage is formulated under the guidelines of IFRA (Global), which provides recommendations for safe application levels. In particular, usage limits suggest concentrations up to 10% in fragrance concentrates, underscoring its potency and role in fragrance design. The compound’s primary applications are found in personal care products, fine fragrances, and household scenting agents where a bright, fruity note is desired.

Kiwi specialty exhibits physical properties that influence its handling and formulation in fragrance products. With a specific gravity between 0.97 and 1.01 at 25 °C, it is slightly less dense than water and maintains a liquid state under standard conditions. Its refractive index ranges from 1.42 to 1.49 at 20 °C, signaling moderate optical density consistent with aromatic liquids. Solubility characteristics indicate it dissolves readily in alcohol solvents but does not mix with water, a property relevant for formulators designing alcohol-based perfumes or extracts. These characteristics affect its blending behavior, volatility, and stability in various aromatic compositions.

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for kiwi specialty usage levels up to:
	10.0000 % in the fragrance concentrate.
Recommendation for kiwi specialty flavor usage levels up to:
	not for flavor use.

Safety references

None found