CHERRY BARK, WILD, EXTRACT (PRUNUS SEROTINA EHRH.)

CAS: 84604-07-9 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

Cherry Bark, Wild, Extract (Prunus serotina Ehrh.) is a botanical extract used as a flavoring agent in foods. In the United States it is listed in the FDA Substances Added to Food inventory under 21 CFR 182.20 as a flavor enhancer or flavoring agent or adjuvant. This extract is derived from the bark of the wild cherry tree Prunus serotina, and is used in foods for its characteristic flavor contribution.

What It Is

Cherry Bark, Wild, Extract (Prunus serotina Ehrh.) refers to an extract prepared from the bark of the wild cherry tree, scientifically recognized as Prunus serotina Ehrh. The CAS registry number for this material is 84604-07-9. This extract is identified and classified in food regulatory inventories as a flavor enhancer, flavoring agent or adjuvant, meaning that when used in food it contributes primarily to the organoleptic profile of the food product rather than to its nutrition or preservation. As a botanical extract, it encompasses a complex mixture of naturally occurring compounds derived from the bark tissue of the wild cherry tree, which grows naturally in temperate regions of North America and elsewhere. Although Prunus serotina is a botanical species with many traditional uses in herbal preparations, in the context of food additives this extract is characterized by its use for taste modulation rather than for therapeutic effect. In regulatory inventories such as the U.S. FDA Substances Added to Food list (formerly known as EAFUS), Cherry Bark, Wild, Extract appears with specific identifiers including its CAS number and other synonyms, confirming its recognition as a food flavoring ingredient. These listings support its use under defined regulatory frameworks when it is incorporated into food products that fall within the category of flavoring agents. The technical function classification underscores that the primary sensory role of this extract is to enhance or modify the flavor profile of foods and beverages, often employed where a woody, fruity or herbal nuance is desired. This classification by regulatory bodies does not imply endorsement of any health benefit, but rather acknowledges historical and contemporary usage in food formulations and flavor compositions. Botanical extracts like Cherry Bark, Wild, Extract are part of a broader group of natural flavoring agents derived from plant materials, and their identity, origin and function are established through both chemical characterization and traditional usage. In food science and product development, these extracts are evaluated for their sensory properties, consistency, stability and compatibility with other ingredients. When appropriately used within regulatory guidelines, they contribute to the complexity and desirability of flavor profiles in a range of culinary and formulated food products.

How It Is Made

The production of Cherry Bark, Wild, Extract begins with the collection of bark from the wild cherry tree species Prunus serotina Ehrh. Harvesting typically focuses on mature trees where the bark can be removed sustainably without significant damage to the tree itself, or from byproducts of timber operations where wild cherry wood is already being processed. The harvested bark is then cleaned and prepared for extraction. In commercial practice the raw botanical material is often dried to reduce moisture content, which assists in preserving key flavor components and reduces the risk of microbial spoilage before extraction. Extraction of the flavor components from the bark uses solvents that are suitable for food-grade applications. Common food-compatible solvents include water, ethanol and mixtures thereof. The choice of solvent and extraction conditions, such as temperature and duration, influences the profile of flavor compounds recovered. The extraction process aims to solubilize the desirable aromatic constituents of the bark while minimizing the co-extraction of undesirable materials. Once an extraction is complete, the solvent may be removed or partially evaporated under controlled conditions to yield a concentrated extract that retains the flavor-active constituents. Additional processing steps, such as filtration and standardization, may be applied to ensure that the final flavor extract meets specifications for clarity, aroma quality and performance in food applications. Quality control measures are an integral part of production. These may include sensory evaluation, chromatographic profiling and checks for contaminants. Ensuring that the extract is free from harmful levels of environmental contaminants, heavy metals, pesticides or residual solvents is essential to comply with food safety expectations. While specifics of manufacturing processes can vary by producer, adherence to good manufacturing practices (GMP) and relevant food safety standards is a fundamental requirement. As a botanical extract intended for use in foods, suppliers typically provide documentation on the composition, storage conditions, stability and recommended use levels. The complexity of the extract arises from the many individual chemical constituents naturally present in wild cherry bark, and the manufacturing process is designed to capture a representative profile of these constituents that supports the intended flavoring function in food products.

Why It Is Used In Food

Cherry Bark, Wild, Extract is used in food primarily to enhance or modify flavor. Flavor enhancers and flavoring agents are added to food formulations to contribute to the sensory experience of eating or drinking a product. In the case of botanical extracts like wild cherry bark, the complex mixture of volatile and non-volatile compounds present in the extract can provide a woody, fruity, herbal or slightly sweet aromatic character that may be desirable in specific food and beverage categories. Manufacturers choose such extracts when they seek a natural flavor profile derived from recognizable plant sources, aligning with consumer interest in naturally sourced ingredients. The inclusion of Cherry Bark, Wild, Extract can serve several technical purposes in a food formulation. It can complement other flavor components, mask undesirable notes from certain ingredients, or help balance the overall sensory profile. For example, in beverage applications, spice blends, confectionery and bakery products, subtle botanical flavors can enhance complexity and contribute to a distinctive taste identity. Because flavor perception is influenced by their interaction with the taste receptors and the overall composition of the food matrix, even relatively small amounts of a flavoring extract can significantly impact the perceived taste. From a regulatory standpoint, flavoring ingredients such as Cherry Bark, Wild, Extract are permitted for use in food when they comply with the conditions outlined in relevant food additive regulations or inventories. In the United States, its listing under 21 CFR 182.20 indicates that it is recognized for use in foods when used in accordance with good manufacturing practice. This means that it should be used at levels consistent with achieving the intended flavoring effect and not to provide nutritional or preservative benefits. The acceptance of natural botanical extracts in food reflects both historical use and contemporary food science, where such materials provide diverse sensory possibilities compared to purely synthetic flavor compounds. The decision to use Cherry Bark, Wild, Extract in a specific product formulation is typically made by food scientists and flavorists who consider both the sensory target and regulatory compliance to ensure the final product meets consumer expectations and legal requirements.

Adi Example Calculation

Because Cherry Bark, Wild, Extract does not have a documented numeric Acceptable Daily Intake (ADI) established in publicly accessible authoritative databases, an illustrative example serves to explain how an ADI would be applied rather than calculate a real intake limit. For a hypothetical substance with an ADI of X mg per kg body weight per day, a person’s daily intake could be estimated by multiplying X by their body weight. For example, if an ADI of Y mg/kg body weight per day were established for a flavoring compound, a 60 kg adult would have a theoretical daily intake threshold of Y times 60. Such calculations help contextualize how regulatory safety thresholds relate to human exposure. In the case of Cherry Bark, Wild, Extract, no specific numeric ADI is assigned by JECFA or similar authoritative bodies in the publicly accessible specification databases. Therefore, rather than calculating a value, the concept illustrates how regulatory science quantifies exposure limits when data permit. The absence of a numeric ADI for this extract reinforces that safety considerations are managed through recognized inventories and good manufacturing practice, emphasizing appropriate use in formulations rather than adherence to a defined daily intake limit.

Safety And Health Research

Safety evaluations for Cherry Bark, Wild, Extract focus primarily on its function as a flavoring agent rather than therapeutic claims. Regulatory inventories that list this extract for use in food do so based on expert assessment of historical use, technical function and available safety data rather than specific toxicological endpoints. In the U.S., inclusion in the FDA Substances Added to Food inventory under 21 CFR 182.20 is associated with the classification of natural extractives as generally recognized as safe when used in accordance with good manufacturing practice, meaning that safety considerations hinge on appropriate use levels and compliance with manufacturing standards. Scientific research on the safety of wild cherry bark extracts generally comes from broader evaluations of botanical materials rather than additive-specific toxicological studies. Botanical extracts often contain a range of compounds, some of which may have biological activity; however, data supporting any direct physiological effects in humans when these extracts are used as flavoring agents at low levels in food are limited. Traditional literature and some phytochemical research discuss constituents of wild cherry bark in contexts outside food additive applications, but these are not directly translatable to safety assessments for food use. Therefore, regulatory acceptance of Cherry Bark, Wild, Extract in food is based on its established use and expert evaluation rather than extensive clinical toxicology data specific to the additive. Recognizing that botanical extracts derive from complex natural sources, safety assessments typically consider potential contaminants, allergenicity, and compositional consistency. Manufacturers and regulatory bodies may require documentation of sourcing, processing controls, and analytical characterization to mitigate risks related to variability or impurities. The absence of documented specific Acceptable Daily Intake values for this extract in publicly available JECFA databases means that direct numeric safety thresholds are not established in that forum; rather, safety is inferred from use patterns and compositional understanding. As with many flavoring agents, the risks associated with consumption at levels used for flavor enhancement are considered minimal in the context of overall dietary exposure. Product developers and regulatory specialists rely on established inventories and expert panel evaluations to guide safe use practices, ensuring that ingredients like Cherry Bark, Wild, Extract are incorporated in foods in a manner consistent with recognized food safety principles.

Regulatory Status Worldwide

Cherry Bark, Wild, Extract (Prunus serotina Ehrh.) is recognized in regulatory inventories for use as a flavoring agent in foods. In the United States, it is listed in the FDA Substances Added to Food (formerly EAFUS) inventory with the reference to 21 CFR 182.20, which covers natural extractives that are generally recognized as safe when used in accordance with good manufacturing practice. This listing specifies that the ingredient may be used as a flavor enhancer, flavoring agent or adjuvant without a numerical maximum level, provided its use is consistent with achieving the intended flavor effect and does not exceed levels found necessary in good practice. The presence of Cherry Bark, Wild, Extract in this inventory indicates that regulatory authorities in the U.S. accept its use based on historical consumption and technical function. Internationally, botanical extracts used as flavoring agents are subject to varied regulatory frameworks that depend on the jurisdiction. In some regions, flavoring substances must be included in specific national or regional flavoring inventories or approved lists to be used in food products. For example, in China regulatory catalogs include lists of natural flavoring substances permitted for use in foods, where similar botanical extracts may be recognized as natural food flavors. These regulatory frameworks often require documentation of identity, purity and safety to support inclusion. Different countries may also impose conditions on labeling, ensuring that consumers are informed about flavoring ingredients in finished products. At the global level, organizations such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintain databases of flavoring specifications that include many botanical and natural flavoring agents. While specific Acceptable Daily Intake (ADI) values or JECFA numeric evaluations for Cherry Bark, Wild, Extract are not publicly documented in the available JECFA databases, the presence of such substances in flavoring specifications indicates that expert bodies have developed quality criteria and evaluations for use in food. Regulatory policies in regions such as the European Union may require that flavoring agents comply with general flavoring regulations, but many botanical extracts are incorporated as part of broad flavoring categories without specific E-number assignments. Regulatory status elsewhere reflects harmonization efforts to ensure that flavoring ingredients meet food safety standards and are used in a manner consistent with their technical function as flavor enhancers. Product developers and regulatory professionals monitor these frameworks to ensure compliance with local and international requirements.

Taste And Functional Properties

Cherry Bark, Wild, Extract contributes complex sensory properties to food formulations. The extract derived from Prunus serotina bark is characterized by a woody, herbal, slightly fruity aromatic profile that can impart subtle depth to the overall flavor of a food or beverage. These sensory characteristics arise from a mixture of volatile aromatic compounds that are extracted along with other constituents during manufacturing. The woody and herbal notes can complement a range of other flavors, such as spice blends in savory applications or nuanced botanical profiles in beverages. Functionally, as a flavoring agent or enhancer, the extract does not substantively contribute to the nutritional profile of a food product, but rather to its sensory attributes. Its effectiveness depends on the food matrix and the interaction with other ingredients. For instance, in beverage systems it may help enhance perceived complexity, while in confectionery or baked goods it may act to round out flavor profiles that might otherwise be flat or overly sweet. The olfactory dimension of taste plays a central role in how this extract is perceived; many flavor-active compounds interact with olfactory receptors, making the aromatic contribution as important as taste. Because of these properties, flavorists may tailor the level of use and combination with other flavoring agents to achieve a balanced and desirable sensory outcome. In terms of functional stability, botanical extracts can vary in how they respond to processing conditions such as heat, pH changes and storage. The specific compounds responsible for the aromatic profile of cherry bark extract may degrade or transform under certain conditions, potentially altering the flavor contribution. This is why precise formulation and processing controls are important when incorporating such extracts into products that undergo baking, pasteurization or other thermal treatments. Sensory evaluation throughout product development helps ensure that the desired flavor profile is maintained through the shelf life. Additionally, because the extract is part of a broader palette of natural flavoring agents, formulators often consider how it interacts with other botanical extracts, essential oils or natural flavors to achieve a coherent and stable taste experience. Ultimately, the taste and functional properties of Cherry Bark, Wild, Extract make it a valued component in food formulations where natural botanical flavor complexity is desired.

Acceptable Daily Intake Explained

The concept of Acceptable Daily Intake (ADI) refers to a regulatory science approach for quantifying the amount of a substance that can be ingested daily over a lifetime without appreciable risk to health, based on available toxicological data. ADIs are typically established by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) when sufficient toxicological evidence exists to derive a numeric threshold. For many botanical flavoring extracts, including Cherry Bark, Wild, Extract, specific numeric ADI values have not been explicitly established in publicly accessible JECFA evaluations. This means that rather than a quantified ADI, regulators rely on inclusion in flavoring inventories and good manufacturing practice guidelines to manage safety. In regulatory practice, flavoring agents that are derived from complex natural sources and have a history of safe use at low levels may be evaluated qualitatively. These evaluations consider factors such as composition, expected levels of use in food, and evidence from traditional consumption. When a numeric ADI is not defined, the implicit assumption is that normal use levels in food formulations do not present safety concerns based on the available evidence. Regulatory authorities then apply conditions such as ‘‘use consistent with good manufacturing practice,’’ which ensures that the substance is used at levels just sufficient to achieve the intended flavor effect and not in excessive amounts. For consumers and food scientists, understanding that an ADI is not always established for every flavoring agent helps contextualize safety guidance. An absence of a specific numeric ADI does not imply that the substance is unsafe; instead, it reflects the regulatory approach where acceptable use conditions rather than quantified thresholds manage safety. This approach is common for many natural extracts with established histories of use at low levels. In practice, manufacturers adhere to recommended use levels and monitor overall exposure from multiple sources to maintain consumer safety. When numeric ADIs do exist for certain additives, they provide a quantitative basis for diet and exposure assessments, but for many botanical flavorings the focus remains on appropriate formulation and regulatory compliance rather than specific intake limits.

Comparison With Similar Additives

Cherry Bark, Wild, Extract can be compared to other botanical flavoring extracts that serve similar functions in food applications. For example, Vanilla Extract is another botanical flavoring derived from the cured pods of Vanilla planifolia; it provides characteristic sweet and creamy aromatic notes in foods and is widely accepted in flavoring inventories. Both extracts derive from plant materials and are valued for the complexity of their aromatic profiles. However, while vanilla extract imparts a well-known sweet and creamy aroma that is central to many dessert applications, wild cherry bark extract contributes a woody, herbal and slightly fruity nuance that may be more subtle and supplementary in a formulation. Another comparable additive is Citrus Peel Extract, such as orange or lemon peel extracts, which are used to impart bright, citrusy flavors. Like Cherry Bark, Wild, Extract, citrus peel extracts are natural plant-derived flavoring agents. The sensory profiles differ significantly: citrus peel extracts deliver sharp, zesty notes, whereas cherry bark extract contributes earthier and herbal qualities. Both types of extracts are used to achieve specific flavor effects in food products, but their selection depends on the desired sensory outcome. In terms of regulatory acceptance, these botanical extracts share common pathways where inventories and flavoring regulations recognize natural sources when used in good manufacturing practice. A third comparison can be made with Herbaceous Extracts such as rosemary extract, which is often used for its antioxidant properties as well as its flavor. While rosemary extract may be incorporated for both sensory and functional contributions, Cherry Bark, Wild, Extract is principally included for flavor enhancement. This contrast highlights how botanical extracts vary not only in their sensory profiles but also in the technical motivations for their inclusion in food products. Collectively, these comparisons illustrate that botanical flavoring agents offer diverse aromatic properties that food developers leverage to achieve specific flavor profiles, with regulatory frameworks guiding their appropriate use rather than assigning numeric intake thresholds.

Common Food Applications Narrative

Cherry Bark, Wild, Extract is found in a variety of food and beverage products where its flavor-enhancing properties can contribute to a complex sensory profile. In culinary creations and commercial foods, flavoring agents like this extract are used judiciously to support a product's intended taste identity without overtaking the primary flavors of the formulation. For example, in specialty beverages such as botanical-infused teas, mixers or craft sodas, an extract with woody and herbal notes may complement fruit or spice flavors to produce a distinctive aroma and taste. Beverage developers often explore botanical extracts to craft unique sensory signatures that align with evolving consumer interest in natural and plant-derived ingredients. In bakery and confectionery applications, Cherry Bark, Wild, Extract might be used in artisanal products where subtle notes are intended to enhance the overall flavor experience. Its integration into products such as fruit-flavored pastries, gourmet chocolates or artisan confections can contribute additional layers of aroma and taste. These extracts are typically used in conjunction with other natural flavors to create multidimensional sensory profiles that appeal to discerning consumers. Food scientists and flavorists work collaboratively to determine optimal use levels that achieve the desired flavor impact while maintaining compliance with regulatory standards for flavoring agents. Savory applications also benefit from botanical flavor extracts. In sauces, dressings or spice blends, an herbal or woody nuance can support the complexity of the overall formulation. The extract’s contribution may be subtle, yet it enhances balance and depth when combined with other natural flavors. In all of these uses, the role of Cherry Bark, Wild, Extract is not to provide nutritional benefits or functional properties beyond flavor, but rather to enhance or modify the sensory attributes of the food. Its inclusion reflects a broader trend in product development toward ingredients that deliver natural and nuanced taste profiles, meeting consumer demand for recognizable and plant-derived components in food and beverage offerings. Chefs and product developers alike leverage such extracts to differentiate their products in a crowded marketplace where flavor complexity and authenticity are highly valued.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: EFSA E-number and ADI not established in available regulatory listings.

JECFA

  • Notes: JECFA numeric ADI not explicitly shown in available flavoring specification databases.

Sources

Comments

No comments yet. Be the first to share!