CINCHONA BARK, YELLOW, EXTRACT (CINCHONA SPP.)

CAS: 977083-24-1 FLAVORING AGENT OR ADJUVANT

CINCHONA BARK, YELLOW, EXTRACT is a plant-derived flavoring agent or adjuvant obtained from the bark of Cinchona species. It is listed by the US FDA as a natural flavoring substance under 21 CFR 172.510, which permits natural extracts used for flavoring in food when used in accordance with good manufacturing practice. Its technical use is as a flavor ingredient to impart characteristic bitter or botanical notes in food and beverage applications.

What It Is

CINCHONA BARK, YELLOW, EXTRACT (CINCHONA SPP.) is an ingredient derived from the bark of certain Cinchona tree species that is used as a flavoring agent or adjuvant in food and beverage products. This extract comes from the bark of trees in the genus Cinchona, which have historically been utilized for their bitter and aromatic characteristics. The ingredient is identified by the CAS number 977083-24-1 and is recognized in regulatory inventories such as the US Food and Drug Administration’s (FDA) Substances Added to Food inventory as a natural flavoring substance in accordance with 21 CFR 172.510. Natural extracts like this are included in regulatory lists because they contribute characteristic flavors and aromas when added at levels consistent with good manufacturing practice. The extract’s historical use stems from traditional and commercial utilization of Cinchona bark for its potent taste profile, with specific reference to varieties like Cinchona calisaya. It is not a simple chemical compound but a complex mixture of botanical constituents found in the bark, and its composition may vary depending on the specific species and extraction method used. This ingredient belongs to a broader class of natural flavoring substances which also include plant parts, concentrates, oils, and other extracts that impart sensory qualities to foods. The extraction process typically yields a yellow-brown substance rich in botanical compounds. While the bark itself and its derivatives have been used in traditional contexts for centuries, the use of this extract specifically in food is governed by flavoring regulations that focus on its role in sensory enhancement rather than nutritional contribution. Its function is to impart complexity, often contributing bitter or herbal notes, which can complement sweet, sour, or other flavor profiles in finished products. The inventory listing indicates that it is recognized within the US regulatory framework as suitable for food use under specified conditions, but it does not by itself determine maximum usage levels; rather, general good manufacturing practice applies. Because natural extracts can contain diverse chemical constituents without a single defined molecular entity, the safety and regulatory status are tied to the ingredient preparation and context of use rather than a uniform chemical purity specification.

How It Is Made

The production of CINCHONA BARK, YELLOW, EXTRACT begins with the harvesting of bark from trees belonging to Cinchona species, often those historically identified for their yellow bark such as Cinchona calisaya. Bark is typically sourced from cultivated or wild-grown trees, dried to reduce moisture, and then processed to concentrate the desired flavor compounds. The extraction step may involve the use of solvents such as water, ethanol, or other food-grade carriers to solubilize the botanical constituents responsible for flavor. After extraction, the solution is filtered to remove solid residues and then concentrated by evaporation or other separation techniques. The resulting extract is a complex mixture containing a range of botanical molecules, including alkaloids, tannins, and other flavor-contributing substances, and it is often a yellow-brown tincture or powder depending on the method and degree of concentration. The final form of the extract may vary based on the intended use and formulation needs; it can be supplied as a liquid for incorporation into beverages or as a dried powder for use in dry blends and seasonings. Producers must follow good manufacturing practices to ensure that the ingredient is prepared in a manner suitable for food use, which includes controlling solvent residues, microbial quality, and consistency of flavor profile. The variability inherent in plant-derived ingredients means that batch-to-batch differences can occur, and manufacturers often create specifications that define acceptable ranges for sensory attributes and compositional parameters. While traditional uses of Cinchona bark include medicinal and botanical applications, the manufacturing process for a flavoring extract focuses on retaining the sensory-active components while meeting regulatory and safety-related criteria for food ingredients. This holistic botanical extraction contrasts with the purification of single compounds; instead of isolating individual constituents, the extract represents a faithful representation of key flavor elements present in the bark.

Why It Is Used In Food

The primary reason CINCHONA BARK, YELLOW, EXTRACT is used in food and beverage products is to contribute distinctive flavor characteristics. Natural extracts like this one offer complex sensory profiles that can include bitter, herbal, or woody notes depending on the botanical source and extraction process. These sensory qualities can enhance the overall flavor architecture of a formulation, complementing other ingredients and adding depth. For example, bitter or botanical notes are often desirable in beverages, particularly in mixers or specialty drinks where nuanced taste layers are part of the consumer expectation. In addition to sensory reasons, natural flavoring agents such as CINCHONA BARK, YELLOW, EXTRACT are used because they align with consumer preferences for plant-derived or "natural" ingredients, which can be valuable in marketing and product positioning. These extracts allow product developers to build complex flavor systems without resorting to artificial or highly processed synthetic compounds, which can be perceived differently by consumers. The botanical origin also allows the flavor to integrate with other natural ingredients, enhancing the perception of authenticity in products that aim to emphasize natural or traditional elements. Functionally, the ingredient acts as an adjuvant to flavor systems, meaning it can help carry or round out other flavors and contribute to the balance of sweet, sour, and bitter tastes. Its use is typically at low levels, just enough to achieve the desired contribution without overpowering other components. Because of its historical and sensory associations, it may also be included in products where a subtle bitter complexity is desired to contrast with sweetness or to support flavor layering. In all cases, its inclusion is driven by formulation goals tied to sensory outcomes rather than nutritional or preservative effects.

Adi Example Calculation

Because CINCHONA BARK, YELLOW, EXTRACT does not have a specific numeric acceptable daily intake (ADI) value published in readily accessible authoritative regulatory sources, a numeric example calculation cannot be provided for this ingredient. Typically, illustrative ADI calculations involve multiplying an assigned mg/kg body weight ADI by a hypothetical body weight to estimate the amount of a substance that could be consumed daily without appreciable risk. In this case, such an ADI value is not definitively available from the regulatory documentation identified during research, so an example calculation using a numeric ADI would not be evidence-supported. Instead, it is important to understand that natural extracts used as flavoring agents are regulated by requirements that they be used at levels consistent with good manufacturing practice and sensory function, which inherently limits exposure through formulation standards rather than through a numeric intake guideline.

Safety And Health Research

Safety evaluation for CINCHONA BARK, YELLOW, EXTRACT centers on its inclusion as a natural flavoring substance within regulatory frameworks rather than on specific toxicological endpoints. The FDA’s listing under 21 CFR 172.510 indicates that natural extracts used for flavoring, including botanical extracts such as this one, are permitted for use in food when employed at levels consistent with achieving intended sensory effects and prepared under good manufacturing practices. This regulatory context implies considerations of safety in terms of how the ingredient is used rather than establishing specific toxicology data. Botanical extracts often contain multiple constituents, and comprehensive toxicological data may not be available for each component; regulatory acceptance focuses on historical use and demonstrated safe practice in food applications rather than isolated hazard data. Efforts to locate specific toxicological evaluations or hazard assessments for this exact extract in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) flavourings database did not yield a directly linked specification during the sourcing process. JECFA maintains an extensive searchable resource for flavourings and food additives, but a direct entry assigning a JECFA number or publication with toxicological endpoints for CINCHONA BARK, YELLOW, EXTRACT was not found in publicly accessible results. As a result, regulators outside the United States may evaluate this or similar botanical extracts at a group or structural level rather than for an individual extract preparation. Without a specific, sequence-based regulatory evaluation document showing detailed toxicological data such as genotoxicity, subchronic toxicity, or reproductive studies for this extract, safety discussion remains in general terms tied to its recognized flavor use and compliance with applicable food additive regulations. This highlights that safety research may focus on historical use patterns and established flavoring practices rather than systematic toxicological review for every botanical extract variation.

Regulatory Status Worldwide

In the United States, CINCHONA BARK, YELLOW, EXTRACT is recognized in the FDA’s Substances Added to Food inventory as a natural flavoring substance permitted for use in food under 21 CFR 172.510, which covers natural flavoring substances and natural substances used in conjunction with flavors. The regulation states that such substances may be safely used in food when employed in the minimum quantity required to achieve their intended effect and in accordance with all the principles of good manufacturing practice. This listing serves as evidence that the ingredient is considered suitable for flavor use within these parameters, though it does not by itself define maximum numeric usage levels, instead deferring to good manufacturing practice as outlined in the regulation. The listing is accessible through official regulatory inventories and the Electronic Code of Federal Regulations. Outside the United States, documentation of regulatory status specific to this extract in jurisdictions such as the European Union or through international bodies like JECFA was not found in the available authoritative databases at the time of sourcing. JECFA maintains a searchable database of specifications and evaluations for flavouring substances, which includes many botanical extracts, but a direct entry for this specific extract could not be verified through the publicly accessible interface. Therefore, there is no confirmed JECFA specification number or numerical acceptable daily intake associated with CINCHONA BARK, YELLOW, EXTRACT found in the available deep-link resources. Similarly, an assigned E-number in the European Union could not be confirmed from authoritative EFSA or official EU food additive lists during the research process. These uncertainties are noted due to the absence of a directly accessible deep link showing such designations in the authoritative regulatory databases consulted.

Taste And Functional Properties

CINCHONA BARK, YELLOW, EXTRACT imparts a bitter and botanical sensory profile that is characteristic of Cinchona bark derivatives. The bitterness stems from its complex mixture of natural compounds, including alkaloid components traditionally associated with Cinchona bark. These bitter notes can provide contrast in sweet or fruit-forward applications, creating a more balanced overall flavor experience. The extract’s flavor intensity and specific sensory attributes depend on the species of Cinchona used, the part of the bark harvested, and the extraction process itself, which determines how much of each botanical constituent is retained. From a functional perspective, botanical extracts like this are typically soluble in water and alcohol to varying degrees, depending on the extraction solvent and final formulation. This solubility profile allows the extract to be incorporated effectively into both beverage and food systems. In liquid matrices such as soft drinks or mixers, it can disperse evenly to provide a consistent flavor impact. In dry systems, the powdered form can be blended with other ingredients to contribute complexity without significantly altering texture. Stability of flavor compounds can vary with pH, heat, and exposure to oxygen, and these factors are considered during formulation to maintain the desired sensory characteristics through processing and shelf life. In general, botanical flavor extracts are used at levels that achieve sensory contribution without imposing strong functional effects on product stability or texture. Because it is a natural extract rather than a purified chemical, the functional behavior is tied to the broader class of plant-extracted flavor ingredients whose properties are defined by their sensory impact and compatibility with other components in the recipe.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept that represents the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on toxicological data and including safety factors. For some food additives and flavoring agents, regulatory bodies such as JECFA or EFSA establish ADI values expressed in milligrams per kilogram of body weight per day, which help guide risk assessment and regulatory decision making. However, in the case of CINCHONA BARK, YELLOW, EXTRACT, no specific ADI value could be confidently identified from the available deep-linked regulatory sources during the research process. This means that although the extract is permitted for use as a natural flavoring substance in accordance with good manufacturing practice, there is not a clearly documented numeric ADI published in an accessible authoritative database entry that specifically applies to this ingredient. The absence of a numeric ADI does not imply that there is a safety concern; rather, it reflects that specific intake thresholds have not been published in the examined regulatory documentation for this extract. In general terms, regulatory authorities consider historical usage and recognized safe practice patterns for natural flavoring agents when determining their acceptability in food. Good manufacturing practice and minimum effective use levels serve as practical controls to ensure that exposure remains within established safe parameters, recognizing that botanical extracts can vary in composition. For lay readers, it is important to understand that ADI values are typically set when there is detailed toxicological data available for a substance or group of substances; when such data is not specifically published for a given ingredient, regulatory acceptance is conveyed through listing in applicable food additive regulations and practice standards.

Comparison With Similar Additives

CINCHONA BARK, YELLOW, EXTRACT can be compared with other natural flavoring extracts that serve similar sensory functions in food formulations. For example, Gentian root extract and Hops extract are botanical extracts used to impart bitter or herbal flavor notes in beverages and flavored products. Like CINCHONA BARK, these extracts are complex mixtures of natural compounds where sensory effect is the primary driver of use, and regulatory acceptance is typically based on traditional flavoring practice and inclusion in flavoring substances lists rather than on specific numeric regulatory thresholds. Both Gentian and Hops extracts have distinctive bitter notes that can be employed to balance other flavor components, mirroring how Cinchona extracts contribute bitterness and botanical complexity. Another useful comparison is with Quinine, a specific alkaloid historically associated with Cinchona bark that is directly regulated in certain beverage applications for its flavoring contribution. While Quinine itself has specific numeric use limits defined in beverage regulations, CINCHONA BARK, YELLOW, EXTRACT represents a broader botanical preparation. The botanical extracts, due to their complex composition, are treated under general flavoring regulations where sensory performance and good manufacturing practice guide their inclusion. In all cases, formulation goals focus on achieving a desired sensory outcome, whether bitter, herbal, or botanical, without overwhelming other tastes. This contrasts with highly purified flavor compounds that may have precise potency and regulatory limits. The comparison highlights that botanical extracts like CINCHONA BARK, YELLOW, EXTRACT fit within a class of plant-derived flavoring agents whose use is guided by sensory contribution and regulatory acceptance under natural flavoring provisions.

Common Food Applications Narrative

CINCHONA BARK, YELLOW, EXTRACT finds its application in a variety of food and beverage products where a botanical or bitter note adds desired complexity to the flavor profile. In the beverage category, this extract can be incorporated into mixers, specialty drinks, and certain nonalcoholic beverages to complement fruit or herbal tones, creating layered sensory experiences that appeal to consumers seeking nuanced flavors. Its sensory profile contributes to depth without overwhelming other taste components, making it suitable in formulations where balance is key. In flavored syrups and concentrates, CINCHONA BARK, YELLOW, EXTRACT can enhance botanical or bitter elements that harmonize with sweet or citrus-forward profiles, adding richness and interest. Similarly, in confectionery and baked goods, it can be used in small amounts to offset sweetness or to support complex spice blends, contributing a distinct character that elevates the final product. The extract may also appear in savory applications where a hint of bitter complexity can sharpen or round out flavor nuances in sauces, dressings, or seasoning blends. The use of this extract is generally at levels consistent with flavoring practice, meaning it is added in quantities sufficient to achieve the intended taste effect but not so high as to dominate the formulation. Because it is recognized as a natural flavoring substance under US regulations, manufacturers can include it in product labeling as a flavoring ingredient, which aligns with consumer interest in plant-derived components. Across product categories, its role is primarily sensory, enhancing and complementing other flavors rather than contributing functional properties such as preservation or texture modification.

Safety & Regulations

FDA

  • Notes: Listed as a natural flavoring substance permitted for use under conditions of good manufacturing practice; specific numeric approval status not separately published.
  • Regulation: 21 CFR 172.510

EFSA

  • Notes: No EFSA-specific E-number or ADI could be verified in the available authoritative sources.

JECFA

  • Notes: A specific JECFA specification entry for this extract with ADI was not found in the accessible JECFA database during research.

Sources

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