CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.)

CAS: 977038-56-4 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) is a plant‐derived natural substance used as a flavoring agent or flavor enhancer in food products under US federal regulations. It appears in FDA’s Substances Added to Food inventory and is subject to the conditions of 21 CFR 172.510.

What It Is

CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) is a botanical derivative obtained from the leaves or other parts of the evergreen shrub Prunus laurocerasus L., a species in the Rosaceae family. As listed in the U.S. Food and Drug Administration (FDA) Substances Added to Food inventory, this material functions as a flavor enhancer, flavoring agent, or adjuvant in food formulations under the code d in 21 CFR 172.510. In regulatory terms, it is classified among natural flavoring substances and related adjuvants that may be safely used in food when incorporated under specified conditions in accordance with good manufacturing practice. The CAS number 977038-56-4 uniquely identifies this flavoring material in chemical and regulatory databases and distinguishes it from other extracts or flavoring preparations. The term "Cherry-Laurel Water" refers to the aqueous preparation derived from Prunus laurocerasus plant tissues, traditionally associated with aromatic characteristics reflecting the greenhouse or mild almond-like nuances that flavoring professionals may associate with natural plant distillates or botanical waters. In food product vocabulary, a flavoring agent or adjuvant such as this ingredient can contribute to complex flavor profiles, aroma enhancement, or the modulation of sensory attributes in finished foods without the direct contribution of nutritive value. It is important to recognize that botanical sources contain a spectrum of natural constituents, and regulatory inventories like the FDA Substances Added to Food list indicate permitted substances, the categories under which they are used, and the regulatory sections that govern their conditions of use and labeling. Cherry-Laurel Water’s identification as a flavoring agent highlights the role of plant-based extracts in culinary and industrial food formulation. Flavoring substances from natural sources have a long history of use in human food, where they are either distilled or extracted to capture characteristic compounds that contribute to the overall organoleptic experience of a product. While specific sensory descriptors may vary with source material and extraction conditions, Cherry-Laurel Water generally reflects the volatile profile of the plant and carries aromatic notes that make it suitable for certain food and beverage applications when used appropriately. This ingredient aligns with broader categories of natural flavoring substances that are regulated under Title 21 of the Code of Federal Regulations and recognized by food safety authorities within defined usage constraints. Given its classification, Cherry-Laurel Water is typically implemented in recipes and processing sequences where delicate flavor enhancement is required, and in quantities that align with good manufacturing practices as articulated in the regulating provisions.

How It Is Made

The production of CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) generally involves processes wherein plant material from Prunus laurocerasus L. — such as leaves — is subjected to controlled aqueous extraction techniques. Historically, the preparation of botanical waters from plant leaves has involved maceration of fresh leaf tissues in water, followed by distillation to collect the aqueous fraction enriched with volatile and water-soluble compounds. The overarching objective of such processes is to capture the characteristic aromatic and flavor constituents while minimizing impurities. Conventional distillation methods, including steam distillation or hydrodistillation, may be employed depending on facility scale, source material quality, and the target sensory profile desired in the finished ingredient. With hydrodistillation, water and plant materials are heated such that volatile substances are carried with the steam, condensed, and collected as a plant water fraction that retains desirable organoleptic compounds. In industrial food additive manufacture, the term "water" in Cherry-Laurel Water reflects an aqueous distillate or extract of the plant rather than pure water alone. This means that water vapor and the volatile fraction from the plant are condensed into an aromatic liquid containing natural flavors. That extract can then undergo clarification, filtration, and conditioning to meet food grade criteria before being standardized or blended for distribution and use. Good manufacturing practice (GMP) and quality control procedures are essential to ensure that the extract meets appropriate safety, stability, and identity specifications for food use as per regulatory policies. Because botanical materials can vary in composition based on growing conditions, harvest times, and processing parameters, manufacturers may implement analytical testing to profile the key components of each batch in accordance with internal quality standards. Processing may also involve removal of undesirable fractions to achieve a consistent flavor profile that meets industry expectations for stability and sensory quality. Beyond distillation, modern extraction technologies — including solvent extraction followed by water phase separation, membrane filtration, or chromatographic refinement — may be used to isolate specific fractions of botanical extracts for more targeted application. However, for many natural flavoring waters, the primary processing steps remain rooted in capturing the plant's volatile constituents in a water-based medium. Specifications and purity criteria are typically governed by regulatory frameworks such as FDA’s food additive regulations or industry quality guidelines that define acceptable limits for microbial content, residual solvents, heavy metals, and other parameters relevant to food safety. While detailed manufacturing formulas and proprietary techniques vary by producer, the general principles involve capturing the characteristic flavor compounds from the Prunus laurocerasus source material in a water medium and processing those compounds under hygienic, controlled conditions to produce a stable, food-grade flavoring substance.

Why It Is Used In Food

CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) serves specific technological functions in food formulation due to its capacity to contribute characteristic flavor nuances and enhance sensory perception. Food formulators select flavoring agents like this to complement, intensify, or balance the overall taste profile of a food or beverage product without significantly altering nutritive content. In this context, the ingredient acts as a flavor enhancer, a category of additives that does not necessarily provide flavor on its own but boosts or modulates other flavor components in the final formulation. By incorporating a natural botanical extract, manufacturers can achieve complex sensory effects that resonate with consumer expectations for nuanced, plant-based aromatic profiles in certain culinary applications. Flavoring agents and enhancers are critical in product development, particularly for items where distinctive taste signatures are important to differentiate products within competitive markets. In some formulations, Cherry-Laurel Water may be used to impart subtle herbal, fruity, or aromatic top notes that harmonize with primary ingredients and contribute to the overall bouquet of the product. From a processing perspective, flavoring agents like Cherry-Laurel Water are also valued for their compatibility with other formulation components. Natural flavoring substances may integrate seamlessly with aqueous phases, emulsions, and complex matrices such as beverages, confectionery, condiments, and dairy-based products. Their use can facilitate the creation of layered sensory profiles that appeal to consumer palates, especially in categories emphasizing natural or botanical origin. Food scientists may blend several natural flavoring agents to achieve desired profiles, adjusting levels to balance extraction intensity, volatility, and persistence. Because this ingredient is included in regulatory inventories with defined conditions of use, formulators can access it within specified limits that align with safety and good manufacturing practice principles. In addition to consumers’ sensory expectations, regulatory frameworks guide the application of flavoring agents in food, helping ensure that their inclusion remains within safe, controlled levels that do not compromise product integrity. Cherry-Laurel Water’s designation under the appropriate regulatory codes communicates to manufacturers that it is recognized as a flavoring substance suitable for direct addition to food when used under prescribed conditions. This regulatory recognition supports product claims that rely on natural flavor sources and helps maintain consistency in labeling and ingredient transparency for industry and consumers alike. Overall, the ingredient’s use in food is motivated by its ability to contribute desirable flavor characteristics, enhance existing flavor components, and support product differentiation in a manner that aligns with regulatory and technical standards.

Adi Example Calculation

An illustrative example helps clarify how ADI calculations work for additives where a numeric ADI is established. For instance, if an additive had an ADI of X mg/kg body weight per day, a person weighing 60 kilograms would have a theoretical lifetime daily intake threshold of 60 times X milligrams. In the context of flavoring agents without a numeric ADI like CHERRY-LAUREL WATER, such illustrative calculations cannot be performed with specific numbers because no authoritative numeric ADI value has been published in regulatory safety databases. Instead, safe usage is guided by regulatory provisions that require the ingredient to be used in the minimum quantity necessary to achieve the intended effect and within the broader framework of good manufacturing practice. This approach ensures that the ingredient is present in products at levels that support its functional role without unnecessary excess, helping maintain exposure within reasonable bounds based on typical culinary use and composition. While illustrative ADI examples are useful when numeric values exist, in cases where a numeric ADI is not provided by authoritative sources, the focus shifts to understanding how regulatory principles like those in 21 CFR 172.510 manage exposure. These principles emphasize minimal effective use rather than a fixed daily intake threshold expressed in milligrams per kilogram of body weight. For professionals evaluating product formulations and exposure scenarios, adherence to these regulatory conditions helps maintain product safety and compliance, even in the absence of a numeric ADI.

Safety And Health Research

Safety assessment of food additives and flavoring substances involves consideration of potential toxicology data, exposure levels, and historical use patterns to determine whether the ingredient can be consumed without presenting undue risk. For CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.), direct toxicological evaluations specific to the extract as a whole are not readily available in public regulatory literature, and a comprehensive safety dossier with chronic toxicity or carcinogenicity data could not be confidently identified in authoritative food additive databases. In regulatory practice, natural flavoring substances are included in inventories such as the FDA Substances Added to Food list when they meet criteria for safe use under defined conditions. This inclusion reflects an assessment — implicit or explicit — that their use in accordance with 21 CFR 172.510 and good manufacturing practice does not pose an unreasonable risk to consumers. The designation helps inform manufacturers about permissible usage contexts but does not establish specific numeric safety thresholds for the ingredient. Scientific research on the underlying botanical species Prunus laurocerasus L. outside a food additive context indicates that plant tissues can contain cyanogenic glycosides, which release hydrogen cyanide under certain conditions, and botanical waters historically have varied compositions depending on extraction methods. However, food grade flavoring substances are typically processed to capture desirable organoleptic components while controlling for potentially harmful constituents through processing conditions and analytical quality control measures. Flavor scientists and toxicologists consider compositional analysis and exposure estimates when evaluating safety, balanced with regulatory oversight that conditions use on minimal effective quantities. While direct clinical or experimental evidence demonstrating specific health effects — positive or adverse — associated with ingestion of Cherry-Laurel Water at levels typical of food use is not available in primary food additive safety literature, the regulatory framework presumes that under good manufacturing practice, the ingredient’s presence in food will remain at levels reflecting minimal functional use. This presumption aligns with broader principles in food additive safety evaluation that emphasize controlled usage, monitoring of compositional consistency, and adherence to manufacturing standards to protect consumer health. Researchers may continue to investigate botanical extracts and their constituents for both sensory and safety characteristics, but until specific comprehensive toxicological evaluations are published and linked to authoritative regulatory decisions, safety narratives remain grounded in regulatory acceptance conditions rather than numeric health claim data.

Regulatory Status Worldwide

In the United States, CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) is included in the FDA’s Substances Added to Food inventory, which lists food additives and flavoring substances recognized for use in food under specified conditions. The associated regulation code 21 CFR 172.510 identifies "Natural flavoring substances and natural substances used in conjunction with flavors," establishing the conditions under which such materials may be safely used in food products. This provision articulates that natural flavoring substances and adjuvants can be safely added to food when used in minimum quantities necessary to achieve the intended technical effect and in accordance with good manufacturing practice, as outlined by FDA regulations. The listing in the FDA inventory indicates that CHERRY-LAUREL WATER is recognized within the regulatory framework governing direct food additive use under this section, though it does not specify numeric limits for inclusion and relies on adherence to general principles of safe use and GMP. Outside of the United States, regulatory approaches to flavoring agents like Cherry-Laurel Water may vary by jurisdiction. Many regions, such as the European Union, maintain comprehensive flavoring inventories and evaluation processes through authorities like the European Food Safety Authority (EFSA), which assess flavoring substances for safety and determine conditions of use. However, as of current regulatory database searches, there is no specific E-number or unique designation for "Cherry-Laurel Water" in the EFSA flavoring catalog, and an authoritative EFSA evaluation document detailing use conditions and safety parameters could not be confidently identified. Similarly, global regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintain comprehensive specifications and safety evaluations for a wide range of flavoring agents and food additives, but a direct match for Cherry-Laurel Water in the JECFA database could not be located at this time. This means that formal international consensus evaluations specific to this ingredient may be limited or integrated within broader botanical or flavoring specifications that are not uniquely labeled in available search records. Regulatory status worldwide thus reflects a combination of recognized use in certain jurisdictions, such as the U.S., and variable recognition or categorization in others. Manufacturers intending to use Cherry-Laurel Water in global markets must consult local food additive regulations and flavoring inventories to ensure compliance with specific conditions of use, labeling requirements, and safety assessments applicable in each region. In general, flavoring agents derived from natural sources are subject to safety evaluation frameworks that consider toxicity, exposure, and technological need, with authority decisions guiding how and where such materials can be included in food formulations.

Taste And Functional Properties

As a plant-derived aromatic preparation, CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) displays a sensory profile consistent with botanical waters and natural flavoring substances. Its organoleptic characteristics can include subtle herbal and fruit-like notes that reflect the inherent volatile compounds present in Prunus laurocerasus plant tissue. While individual sensory perception may vary, the ingredient typically exhibits a gentle, aromatic flavor component that can complement other flavors in a food matrix. In flavor science terms, the functional properties of natural botanical waters like this arise from complex mixtures of volatile compounds, which may include aldehydes, esters, alcohols, and other constituents that collectively shape the perceived aroma and taste. These profiles are influenced by factors such as the plant’s growing conditions, harvest timing, and extraction method used to produce the flavoring water. In functional applications, Cherry-Laurel Water is water-compatible, meaning it disperses readily in aqueous food systems — a desirable attribute for brews, beverages, sauces, and other formulations where homogenous flavor distribution is critical. Its stability in solution can be affected by temperature, pH, and storage conditions, and formulators often test such ingredients under expected processing conditions to ensure that the resulting sensory profile remains consistent over the shelf life of the product. Heat-sensitive components within the extract may shift in character when exposed to high-temperature processes like pasteurization, and food scientists working with flavoring agents account for these effects in product design. Additionally, natural flavoring agents can interact with other formulation ingredients, such as sweeteners, acids, or emulsifiers, which may modulate the overall sensory experience. From a functional standpoint, Cherry-Laurel Water does not contribute nutritive value in the way macronutrients or micronutrients do, but its presence can significantly influence overall taste perception and consumer acceptance. Its volatile components may enhance perceived sweetness, reduce bitterness, or add aromatic complexity depending on the product formulation. Because natural flavoring agents often contain a suite of compounds that act synergistically, understanding their behavior in specific food matrices is a key consideration during formulation. Flavor chemists may adjust levels based on sensory panels and analytical methods to achieve desired results while operating within regulatory constraints. In summary, the taste and functional properties of CHERRY-LAUREL WATER align with its role as a flavoring ingredient that contributes aromatic and sensory complexity to food products, with performance dependent on formulation context and processing conditions.

Acceptable Daily Intake Explained

The concept of Acceptable Daily Intake (ADI) is a risk assessment tool used by food safety authorities to estimate the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically expressed in milligrams of the substance per kilogram of body weight per day and are derived from toxicological studies that identify a no-observed-adverse-effect level (NOAEL) or benchmark dose, followed by application of safety factors. For CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.), a specific ADI value has not been established in the major food additive regulatory databases currently accessible, and no authoritative numeric ADI could be confidently verified from recognized sources. In practice, the absence of a defined ADI for a flavoring agent in regulatory inventories means that safe use is managed through regulatory conditions, such as those in 21 CFR 172.510, which focus on use at the minimum quantity necessary and general good manufacturing practice rather than a specified numeric intake. Because this ingredient is designated under natural flavoring substances regulations, its safety is implicitly anchored in historically recognized usage patterns, compositional evaluation, and manufacturing controls rather than an explicit ADI. Regulatory frameworks often differentiate between additives that require formal ADI determinations and flavoring substances for which use conditions, exposure estimates, and technical function considerations guide safe application. This approach ensures that flavoring agents are included in food products at levels that achieve their intended sensory effect without exceeding what is considered technically necessary. It also reflects differences in how safety assessments are applied depending on the additive category and the available toxicological evidence. For consumers and manufacturers, understanding the concept of ADI helps frame how regulatory bodies address potential risk. When a numeric ADI is not established, as in the case of Cherry-Laurel Water, safe use is informed by compliance with regulatory conditions that emphasize minimal effective use in product formulation. The absence of a specific ADI does not imply that the substance is unsafe; rather, it indicates that regulatory safety management is achieved through other accepted mechanisms and that comprehensive numeric intake guidance based on toxicological data may not be available at this time.

Comparison With Similar Additives

CHERRY-LAUREL WATER can be compared with other natural flavoring agents that are also included in food additive inventories and used for sensory enhancement. For example, natural citrus extracts and herbal distillates like peppermint water are similarly derived from botanical sources and contribute characteristic aromatic profiles to food products. While citrus extracts often provide bright, acidic notes suitable for beverage and confectionery applications, Cherry-Laurel Water brings more subtle botanical nuances, making each ingredient suitable for different sensory objectives. Both classes of natural flavoring agents are governed by regulatory conditions that emphasize minimal effective use and good manufacturing practice, though specific regulatory citations may differ by jurisdiction and inventory category. Another point of comparison is between Cherry-Laurel Water and essential oils such as vanilla extract. Vanilla extract is a widely used natural flavoring substance with a rich sensory profile familiar in sweet products, whereas Cherry-Laurel Water’s aromatic spectrum may be less intense and suitable for complementary flavor roles rather than dominant profiles. Both are valued for their natural origin and align with consumer preferences for botanical flavorings, yet their functional implementation varies with product category and formulation goals. In technical terms, vanilla extract may contain higher concentrations of certain flavor compounds, while Cherry-Laurel Water’s composition reflects the distillate of leaves and subtle aromatic contributors. Additionally, both ingredients require careful formulation to ensure stability and compatibility with other components in food matrices. Overall, comparing Cherry-Laurel Water with similar natural flavoring agents illustrates how different botanical extracts serve distinct roles in sensory design. While the regulatory frameworks guiding their use share common principles, the sensory impacts, typical application contexts, and compositional characteristics help determine how food scientists choose and combine flavoring agents to achieve desired product profiles.

Common Food Applications Narrative

CHERRY-LAUREL WATER (PRUNUS LAUROCERASUS L.) finds application across a range of food and beverage categories where nuanced flavor enhancement is desired. As a natural flavoring agent, it can be incorporated into products such as beverages, confectionery items, sauces, dressings, and specialty culinary applications that benefit from botanical aromatic accents. In beverage development, for example, flavor formulators may leverage its subtle aromatic character to complement fruit juices, herbal brews, or botanical-infused drinks. Because the ingredient is water-compatible and contributes sensory depth without overwhelming other components, it can be particularly useful in crafting complex beverage profiles that appeal to consumers seeking distinctive, layered taste experiences. In the realm of sauces and condiments, Cherry-Laurel Water may be used to add gentle herbal or aromatic undertones that enrich the overall flavor composition. Its role as a flavor enhancer allows it to work in concert with primary seasoning ingredients, helping balance and round out profiles in products like salad dressings, marinades, and dipping sauces. Food scientists often blend multiple flavoring agents to achieve harmony in such products, with natural botanical extracts providing complementary notes that enhance consumer perception. In confectionery, the ingredient may be employed to introduce nuanced aromatic elements to sweets, centers, or fillings where subtle depth is valuable. Culinary professionals and product developers also explore its use in ice creams or frozen desserts, where delicate botanical influences can elevate traditional flavor bases. Beyond these categories, Cherry-Laurel Water may appear in specialty food items that emphasize natural or plant-based ingredients. Artisan product makers and niche food brands focused on botanical infusions or unique sensory experiences may experiment with such flavoring agents to differentiate their offerings. While its inclusion remains within the bounds of regulatory guidelines governing flavoring agent use, its versatility in water-based applications makes it an asset for creators seeking to broaden the sensory appeal of innovative food products. Ultimately, the ingredient’s integration into food systems reflects a blend of technical formulation considerations and sensory objectives, allowing manufacturers to achieve targeted flavor profiles that resonate with consumer preferences for natural aromatic complexity.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No specific EFSA evaluation or E number identified in available authoritative sources

JECFA

  • Notes: No specific JECFA entry was located in the JECFA flavouring database query

Sources

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