CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.)

CAS: 84649-86-5 FLAVORING AGENT OR ADJUVANT

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is a natural botanical extract used as a flavoring agent or adjuvant in food products. It is derived from the flowers of Roman chamomile and appears on the U.S. FDA Substances Added to Food (formerly EAFUS) inventory. It is traditionally appreciated for its herbal, tea-like sensory profile.

What It Is

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is a plant‑derived ingredient obtained from the flower heads of the Roman chamomile plant (Anthemis nobilis L.). Roman chamomile is a perennial herb in the Asteraceae family, historically cultivated in parts of Europe and valued for its aromatic flowers. The extract is a concentrated form of the natural constituents present in the flowers, capturing key volatile aromatic compounds that contribute to its characteristic herbal and floral aroma (e.g., herbal, green, tea‑like notes). This ingredient is identified by CAS Number 84649‑86‑5 and is recognized for its application as a flavoring agent or adjuvant in foods as listed in regulatory inventories, such as the U.S. Substances Added to Food database. Its inclusion in such inventories signifies that it has been acknowledged for use in food under specified regulatory provisions, subject to quality and safety practices. The sensory profile of Roman chamomile extract can vary slightly depending on extraction methods and source materials, but it generally conveys a complex herbal aroma attributed to the blend of botanical constituents inherent to Anthemis nobilis flowers. Its technical function is classified as a flavoring agent or adjuvant, meaning it contributes to or modifies flavor in food applications.

How It Is Made

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is produced from the harvested flowers of the Roman chamomile plant. Although commercial processes may vary among producers, a typical approach involves selecting and drying the flower material to preserve the aromatic and flavor‑active compounds. Following drying, the material may undergo extraction using appropriate techniques to concentrate the constituents of interest. Solvent extraction, steam distillation, or other non‑proprietary extraction methods are often used in the flavor and fragrance industry to isolate botanical extracts. These processes aim to solubilize the natural compounds from the plant matrix into a form that can be utilized in food formulations. After extraction, the raw extract may be subjected to filtration, concentration, and standardization to achieve consistent sensory properties and quality attributes. The final product is typically a concentrated liquid or semi‑solid extract that retains much of the characteristic aroma and flavor of the original flowers. Given that botanical extracts can encompass a complex mixture of compounds, industry standards and quality controls are applied to help ensure that the extract meets defined specifications for its intended use in food. However, detailed manufacturing processes are often proprietary and specific to individual suppliers. The extract does not have an internationally assigned INS/E‑number that is widely recognized in regulatory monographs, and its production and purity specifications should be considered in the context of applicable regulatory frameworks.

Why It Is Used In Food

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is used in food primarily for its sensory contribution. Flavoring agents or adjuvants such as this extract are incorporated into food products to impart a distinctive herbal and floral character, to modify or enhance existing flavor profiles, or to provide a signature taste that complements other ingredients. Botanical flavoring extracts are commonly selected when a natural or familiar flavor identity is desired. Manufacturers elect to use plant‑derived extracts like Roman chamomile because they can deliver a multifaceted sensory experience that synthetic flavor compounds alone may not achieve. In addition to its sensory attributes, the use of a botanical extract can align with consumer demand for "natural" flavor descriptors on ingredient labels, subject to applicable labeling regulations. Because flavorings are typically used at low concentrations, they serve to influence the overall flavor perception without significantly altering the nutritional composition of the food. Extracts such as Roman chamomile are compatible with a wide range of product categories, from beverages and confectionery to baked goods and dairy products, enabling product developers to craft balanced and appealing flavor profiles. Their use must conform to quality, safety, and regulatory standards that govern flavoring substances within each market. The presence of the extract on official food ingredient inventories signals that it can be used under defined provisions, but the specific usage levels and applications depend on the product and target market.

Adi Example Calculation

Because CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) does not have a specific numeric ADI established in authoritative public databases for this ingredient, an illustrative calculation using a hypothetical ADI cannot be provided here. Normally, an ADI example calculation would demonstrate how a consumer’s estimated intake compares to a numeric ADI benchmark expressed in milligrams per kilogram of body weight per day. Without a confirmed numeric ADI, this example is omitted, and the focus remains on general risk assessment principles that guide flavoring agent use within accepted regulatory frameworks.

Safety And Health Research

Safety evaluations of food flavoring agents and botanical extracts typically focus on compositional identity, potential toxicological effects, and historical consumption data. CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) has a long history of use in food and flavor applications, and its inclusion in regulatory inventories such as the U.S. Substances Added to Food (formerly EAFUS) database reflects this context. Expert panels in flavoring associations review available data on natural extracts to assess their safety in intended use levels. Scientific and safety assessments consider the complex mixture of botanical constituents to determine whether there are concerns regarding genotoxicity, chronic exposure, or other adverse endpoints. Many botanical extracts share common constituents with other plants traditionally used in food and beverage products, and this historical experience contributes to the safety evaluation. National and international scientific committees, such as those supporting the Codex Alimentarius Commission, maintain frameworks for assessing flavoring agents, though a specific numeric acceptable daily intake (ADI) for Roman chamomile extract itself is not explicitly identified in commonly accessible JECFA specifications databases. Safety research on botanical extracts as a class emphasizes good manufacturing practices, appropriate quality controls, and monitoring of usage levels in food products to minimize potential risks. Users of such extracts are encouraged to consider compositional consistency, exposure scenarios, and any specific guidance issued by national or regional food safety authorities.

Regulatory Status Worldwide

In the United States, CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is listed on the FDA Substances Added to Food (formerly EAFUS) inventory, indicating that it is recognized for use as a flavoring agent or adjuvant under Title 21 of the Code of Federal Regulations, specifically in the category of essential oils, oleoresins, and natural extractives described in 21 CFR 182.20. Section 182.20 enumerates essential oils, oleoresins, and natural extractives (including distillates) that are generally recognized as safe (GRAS) for their intended use in food, which includes Roman chamomile flowers among the listed sources. This regulatory provision means that use of such extracts in food products is acceptable within the scope of this section when consistent with good manufacturing practice and safety considerations. In other jurisdictions, regulatory approaches classify botanical extracts like Roman chamomile under flavoring or ingredient frameworks that require compliance with local food additive or flavoring regulations. For example, food safety authorities maintain inventories and standards for natural flavoring agents, and botanical extracts may be evaluated or recognized by expert bodies, such as national committees or scientific panels, for their identity, purity, and safe use. While specific evaluations by international bodies like JECFA may cover categories of flavoring agents and their specifications, no unique JECFA numerical ADI or INS/E‑number is broadly associated with Roman chamomile extract based on available specification tools. Instead, this ingredient is typically governed by general provisions applicable to botanical extracts used as flavorings in food systems. Regulatory status across regions emphasizes the need for adherence to quality, safety, and labeling norms that apply to food flavoring substances.

Taste And Functional Properties

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) is characterized by an herbal, green, and slightly woody aromatic profile with floral and tea‑like undertones that contribute to its sensory appeal. The aromatic components of the extract arise from the natural mixture of volatile compounds present in the Roman chamomile flowers, which can impart gentle herbal nuances when incorporated into food matrices. Organoleptic descriptors for Roman chamomile flavoring extracts often include herbal, tea, and subtle floral notes, making them suitable for use in products where such characteristics enhance consumer appeal. Functionally, flavoring agents like this extract are added in relatively small amounts to provide or accentuate desired flavor impressions without overwhelming the base food. Botanical extracts may have varying solubility, with the carrier and formulation determining how they disperse in different food systems. Heat and pH conditions associated with specific food processing operations can influence the behavior of botanical flavoring extracts; processors typically optimize addition points and conditions to preserve the integrity of the desired sensory attributes. Because of its rich sensory profile, Roman chamomile extract is especially suitable for applications that benefit from a balanced, herbal complexity, particularly in solutions, emulsions, and other heterogeneous food systems.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a risk assessment concept used by food safety authorities to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicological data. For CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.), a specific numeric ADI expressed by a body such as JECFA or EFSA is not readily available in public specification databases for this ingredient alone. As a result, quantitative ADI values for this extract are not provided here. Instead, the concept of ADI serves to illustrate how safety margins are established for substances with defined toxicological reference points. ADIs are typically derived from no‑observed‑adverse‑effect levels (NOAELs) identified in studies and are adjusted by safety factors to account for uncertainties. In the absence of a dedicated numeric ADI for Roman chamomile extract as a flavoring agent, regulatory provisions emphasize general safety considerations, historical use, and compliance with food additive inventories or lists that designate the extract as acceptable for its intended flavoring function. Users should interpret the ADI concept as a general tool for understanding long‑term exposure risk rather than an absolute recommendation, and recognize that the extract’s inclusion in regulatory frameworks implies acceptance of its use at levels consistent with good manufacturing practice.

Comparison With Similar Additives

CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) shares functional similarities with other botanical flavoring agents derived from plant sources. For example, extracts such as peppermint oil or citrus peel oil are also used to impart distinctive aromatic and flavor profiles in food systems. Botanical extracts often contribute complex sensory dimensions that differ from single‑compound flavoring substances, and they are valued for unique combinations of volatile constituents. Compared to essential oils used in foods, Roman chamomile extract typically provides more subtle, herbal‑floral notes rather than pronounced citrus or mint characteristics. Like many botanical extracts, it may be more sensitive to processing conditions, such as heating, which can affect volatile compound stability. When selecting among botanical flavoring agents, formulators consider factors like desired sensory impact, solubility, and regulatory acceptance in target markets. The choice of a specific botanical extract often balances sensory goals with formulation constraints and regulatory considerations applicable to each ingredient category.

Common Food Applications Narrative

In everyday food products, flavoring agents and botanical extracts are used to shape the taste experience and differentiate goods in a crowded marketplace. CHAMOMILE FLOWER, ROMAN, EXTRACT (ANTHEMIS NOBILIS L.) finds its niche in products where a delicate herbal or floral note can enhance the overall flavor profile. This includes certain beverages where botanical or "tealike" nuances are desirable, as well as confectionery items that benefit from an aromatic layer beyond sweetness. In bakery goods and dessert systems, the subtle herbal aroma of Roman chamomile extract can add complexity when paired with complementary ingredients like honey, citrus, or spice components. Drinks with botanical themes, such as some ready‑to‑drink teas or herbal infusions, may also incorporate trace amounts of chamomile extract to reinforce a natural and balanced flavor impression. The extract can be used in dairy‑based products, syrups, and specialty items where an herbal‑floral profile helps define a unique sensory identity. Across these applications, manufacturers aim to achieve the desired consumer perception while maintaining compliance with food labeling and safety regulations. Its inclusion in the well‑established category of natural flavoring agents allows product developers to explore distinctive flavor combinations that resonate with consumer preferences for botanically inspired tastes.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: No specific EFSA ADI or E number identified for this ingredient

JECFA

  • Notes: No specific JECFA numeric ADI or INS number found

Sources

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