Cacao absolute (CAS 8002-31-1) — Sweet Base Note Fragrance Ingredient
Cacao absolute
CAS 8002-31-1
What Is Cacao absolute?
Cacao absolute is a rich, chocolatey extract derived from cocoa beans. You’ll find it in gourmand perfumes, candles, and luxury chocolates. This ingredient matters because it adds a decadent, edible quality to fragrances, evoking childhood memories and comfort foods with its deep cocoa aroma.
Safety Profile
GENERALLY SAFEWhat Does Cacao absolute Smell Like?
A velvety explosion of dark chocolate fudge, roasted coffee beans, and vanilla-infused caramel. Opens with bitter cocoa powder intensity, then unfolds into a heart of warm nuttiness (think hazelnut praline) before settling into a lingering base reminiscent of aged rum barrels. The dry-down reveals subtle leathery undertones that prevent excessive sweetness.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used as the gourmand anchor, blending with truffle accord to create an opulent, almost edible chocolate-truffle fantasy that defines modern oriental gourmands.
The cacao-vetiver duo here creates an innovative ‘chocolate mud’ effect – earthy yet luxurious, amplifying the fragrance’s gender-neutral appeal.
Chemistry, Properties & Perfumer Guide
The Chemistry
Cacao absolute contains over 300 volatile compounds including key methylpyrazines (chocolate odor), theobromine (bitter alkaloid), and polyphenols. The extraction process (typically solvent-based from fermented beans) concentrates fat-soluble aroma molecules while preserving the natural complexity. Unlike synthetic chocolate aromachemicals, this retains the full spectrum of roasted, fatty, and fruity nuances.
Physical & Chemical Properties
| Appearance | Dark brown viscous liquid |
|---|---|
| Solubility | Soluble in alcohol, fixed oils |
| Flash Point | >100°C |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Gourmand Perfumes | 0.5-2% | Up to 5% | Overdosing creates overwhelming foodiness |
| Home Fragrance | 1-3% | Up to 8% | Higher loads for olfactory impact in candles |
Classic Accords
Tip: Always balance with woody or spicy notes to prevent cloying sweetness.
Alternatives & Comparisons
Cleaner profile with brighter top notes, preferred when subtle chocolate nuance is needed without gourmand dominance.
Synthetic alternative for caramelized sugar aspects when pure chocolate character isn’t required.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No restrictions under IFRA 51st Amendment.
EU Allergen Declaration
None declared under EU Regulation No 1223/2009.
RIFM Assessment
RIFM-reviewed – safe at current usage levels in fragrance applications.
Sustainability
Sustainable sourcing concerns include rainforest deforestation for cacao plantations. Fair trade certification helps ensure ethical labor practices. The solvent extraction process has higher environmental impact than CO2 methods but yields superior olfactive results.
Explore Cacao absolute
Browse essential oils and aroma compounds.
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References
- Aprotosoaie et al. (2016). Flavor Chemistry of Cocoa and Cocoa Products. Food Chemistry. Link
- Counet et al. (2002). Use of Gas Chromatography-Olfactometry. Journal of Agricultural and Food Chemistry. Link
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 8002-31-1Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
