CHERVIL, EXTRACT (ANTHRISCUS CEREFOLIUM L.)

CAS: 85085-20-7 FLAVORING AGENT OR ADJUVANT

Chervil extract is a natural extract derived from the herb *Anthriscus cerefolium* used primarily as a flavoring agent or adjuvant in food products. It is listed in the FDA Substances Added to Food inventory under regulation 182.20 for essential oils, oleoresins, and natural extractives that are generally recognized as safe for their intended use.

What It Is

Chervil extract, technically named CHERVIL, EXTRACT (ANTHRISCUS CEREFOLIUM L.), is a natural flavoring agent or adjuvant derived from the herb Anthriscus cerefolium (commonly known as chervil). This ingredient is typically obtained by extracting flavor compounds and aromatic constituents from plant material, yielding a concentrate that carries characteristic herbal and delicate chervil notes. The CAS number 85085-20-7 uniquely identifies this extract in chemical and regulatory databases, and its primary technical function in food systems is as a flavoring agent or adjuvant. As a botanical extract, it belongs to the broader class of plant-derived natural extracts used traditionally to add or enhance taste.

How It Is Made

The production of chervil extract generally begins with harvesting the aerial parts of the Anthriscus cerefolium plant. Once collected, the plant material undergoes processing through solvent extraction, steam distillation, or similar techniques to separate desired flavor compounds from the bulk plant tissues. Common extraction methods for botanical flavor ingredients involve ethanol or water-based solvent systems, followed by concentration under reduced pressure to yield a stable extract. Because this is a natural product, batch-to-batch variation can occur based on the source plant material, extraction conditions, and solvent systems used. Manufacturers typically adhere to good manufacturing practices (GMP) and food-grade specifications in producing and handling the extract to ensure it meets purity and safety criteria for flavoring use. Detailed specifications for chervil extract as a flavoring ingredient, including acceptable purity parameters, may be established through regulatory guidelines and industry standards.

Why It Is Used In Food

Chervil extract is used in food primarily for its characteristic herbal flavor that can complement a range of culinary applications. In formulated products, flavoring agents and adjuvants like chervil extract are added to enhance or modify taste profiles, help achieve desired sensory balance, and contribute nuanced aromatic complexity. As a natural flavoring substance, it appeals to formulators who prefer plant-derived ingredients that align with trends toward clean-label and natural product development. The extract’s versatility allows its integration into savory applications, seasonings, and specialty beverages, where subtle herbal notes are desirable. It is compatible with other flavor modulators and can be tailored in concentration to suit specific product formulations, always in compliance with regulatory use levels and good manufacturing practices.

Adi Example Calculation

Because a specific numeric acceptable daily intake (ADI) for chervil extract has not been established in the available authoritative evaluations, a numerical example calculation illustrating ADI is not provided here. In general, when an ADI is assigned for a substance, exposure examples are calculated by multiplying the ADI (in milligrams per kilogram of body weight) by a hypothetical body weight to estimate the daily amount of the additive that would remain within safe exposure limits. For example, if an ADI were established at a certain value, one could multiply that by an adult body weight (e.g., 70 kg) to illustrate the safe lifetime exposure level. Without an assigned numeric ADI for chervil extract, this calculation cannot be demonstrated with authoritative figures.

Safety And Health Research

Regulatory assessment of chervil extract as a flavoring substance focuses on its historical use, source, and composition rather than extensive toxicological data specific to the extract itself. The primary safety evaluation in the United States is reflected by its listing in the FDA Substances Added to Food inventory under 21 CFR 182.20, indicating general recognition of safety when used in accordance with good manufacturing practices. Regulatory bodies typically consider factors such as the botanical origin, traditional food use, and the lack of evidence for adverse effects at expected intake levels in assessing botanical extracts. Formal toxicological studies specifically on chervil extract, including genotoxicity or long-term toxicity, are not readily found in authoritative regulatory databases, and as such detailed hazard data may be limited. The absence of explicit safety concerns in the authoritative listings suggests that exposure from intended flavoring use is not expected to pose significant risk under customary conditions, but ongoing research and specification updates by expert committees like JECFA and national regulators can influence future assessments. Responsible use in food products involves adherence to regulatory guidelines and good manufacturing practices to ensure that inclusion levels are appropriate for the intended application.

Regulatory Status Worldwide

In the United States, chervil extract (Anthriscus cerefolium extract, CAS 85085-20-7) is listed in the FDA Substances Added to Food database (formerly EAFUS) as a flavoring agent or adjuvant and is covered under regulation 21 CFR 182.20, which pertains to essential oils, oleoresins, and natural extractives that are generally recognized as safe for their intended use within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. This listing indicates that, when used in accordance with good manufacturing practices, chervil extract is considered safe for its intended flavoring function. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintains a database of flavouring substances and their specifications, but a specific JECFA evaluation entry for chervil extract was not found during the available search; therefore, details on JECFA-assigned specifications or acceptable daily intake values are not included. Similarly, detailed evaluation status from the European Food Safety Authority (EFSA) regarding chervil extract as a listed flavouring substance or assigned E-number was not identified in the current authoritative regulatory resources. Regulatory frameworks in other regions may adopt similar GRAS or natural flavour criteria for botanical extracts, and compliance with local food additive regulations should be confirmed by manufacturers and formulators.

Taste And Functional Properties

Chervil extract manifests a delicate herbal flavor profile that is often described as fresh, green, and subtly sweet with anise-like undertones. These sensory characteristics make it suitable as a flavour component in culinary applications where a gentle herbal nuance is sought. Functionally, chervil extract contributes primarily to sensory attributes rather than structural or preservative functions in food systems. Its solubility and stability depend on the extraction method and formulation: alcohol-soluble fraction may carry the most intense aroma compounds, while aqueous-soluble components contribute to broader taste notes. Heat and pH conditions in food processing can influence the stability of volatile flavor constituents; formulators take this into account when adding chervil extract to products that undergo thermal treatment. Because it is a botanical extract with complex composition, the exact sensory contribution may vary by source and extraction process, and professional sensory evaluation is often used during product development.

Acceptable Daily Intake Explained

The acceptable daily intake (ADI) is a concept established by expert committees to express the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For many flavoring agents, expert bodies such as JECFA evaluate toxicological data and estimated exposure to establish an ADI, often expressed in milligrams per kilogram of body weight per day. In the case of chervil extract, a specific ADI value has not been identified in the available authoritative sources, and there is no indication that JECFA or EFSA has assigned a numeric ADI in publicly accessible specifications. Therefore, while the ingredient is recognized as generally safe for its intended use under regulatory frameworks like the US FDA GRAS listing, no numeric ADI is provided here. The ADI concept emphasizes that safety assessments consider both the inherent properties of the substance and the realistic levels of human exposure from food use, and when a numeric ADI is absent, regulatory status typically reflects a qualitative assurance of safety based on traditional use and expert judgment.

Comparison With Similar Additives

Chervil extract is one of a class of botanical flavoring agents that includes other herb-based extracts such as parsley extract, basil extract, and tarragon extract. These substances share a common role in contributing specific herbal flavor notes to food products and are typically regulated based on traditional use and general recognition of safety rather than specific numeric ADIs. Compared with distilled essential oils like bay leaf or rosemary extract, chervil extract generally provides subtler flavor contributions suited to delicate culinary profiles. Similar to other plant extracts, factors such as extraction method, solvent system, and source plant quality influence the sensory characteristics and stability in food matrices. Unlike synthetic flavoring compounds that may have detailed toxicology data and numeric ADI values established by expert committees, many herbal extracts rely on historical food use and regulatory listings such as the FDA GRAS inventory to demonstrate safety for intended use.

Common Food Applications Narrative

Chervil extract is broadly used as a flavoring agent in a variety of food products where a nuanced herbal note is desirable. In savory sauces and dressings, it can provide a fresh, delicate flavor that complements other herbs and spices. Seasoning blends may incorporate chervil extract to enhance depth without overpowering primary flavors, supporting culinary profiles inspired by French and Mediterranean traditions. In soups and broths, the extract can add green, aromatic accents that elevate overall sensory complexity. Ready-to-drink beverages and herbal infusions may use chervil extract to introduce subtle botanical character, especially in formulations aiming for a natural flavor profile. Additionally, specialty condiments and marinades often include chervil extract to differentiate products with a refined herbal tone. Across these applications, its use is guided by regulatory allowances and good manufacturing practices to ensure consistency and safety, and formulators choose appropriate inclusion levels based on targeted taste outcomes.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: EFSA evaluation status not identified in available authoritative sources

JECFA

  • Notes: JECFA evaluation/specification entry not found in the accessible database

Sources

Comments

No comments yet. Be the first to share!