Coffee absolute (CAS 84650-00-0) — Roasted Base Note Fragrance Ingredient
Coffee absolute
CAS 84650-00-0
What Is Coffee absolute?
Coffee absolute is a concentrated fragrance material extracted from roasted coffee beans. You’ll encounter it in gourmand perfumes, candles, and luxury body products. This ingredient captures coffee’s deep, aromatic qualities without the caffeine. Coffee absolute matters because it adds warmth and familiarity to fragrances. Its rich, roasted character creates comforting and sophisticated scent profiles that many people love.
Safety Profile
GENERALLY SAFEWhat Does Coffee absolute Smell Like?
Coffee absolute bursts with an intense roasted coffee bean character – think freshly ground espresso with a dark chocolate undertone. The opening is smoky and slightly bitter, evolving into a heart of caramelized sweetness with hints of nuttiness. As a base note, it lingers with a warm, almost leathery dry-down that recalls coffee shops and morning rituals. Unlike brewed coffee, the absolute lacks watery notes, concentrating instead on the bean’s oily, aromatic depth with subtle earthy and woody facets.
Scent Profile
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Uses coffee absolute as a dark counterpart to the oud, creating a smoky, narcotic effect that mimics black coffee’s intensity.
Showcases coffee absolute blended with rose for a gourmand-floral contrast where the coffee provides roasted depth.
Coffee absolute adds urban sophistication to this citrus-chypre, evoking espresso bars in Manhattan.
Features coffee absolute as the star note, amplified by vanilla to create a sweetened coffee fantasy.
Chemistry, Properties & Perfumer Guide
The Chemistry
Coffee absolute is obtained through solvent extraction of roasted Coffea arabica beans. The complex mixture contains over 800 volatile compounds including furans (contributing roasted notes), pyrazines (nutty aspects), and phenolic compounds (smoky character). Key aroma molecules include 2-furfurylthiol (coffee-like), guaiacol (smoky), and various diketones that contribute to the creamy aspects. Unlike coffee essential oil obtained through distillation, the absolute retains heavier, non-volatile components that give it superior tenacity as a base note.
Chemical Composition
Physical & Chemical Properties
| Appearance | Dark brown viscous liquid |
|---|---|
| Solubility | Soluble in alcohol, insoluble in water |
Key Constituent Properties
| Constituent | CAS | MW | BP °C | XLogP | Vapor P. |
|---|---|---|---|---|---|
| Caffeine | 58-08-2 | 194.19 | 178 °C (sublimes) | -0.07 | 0.01 mmHg |
| 2-Furfurylthiol | 98-02-2 | 114.17 | 160 °C | 1.5 | 1.9 mmHg |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Strong material – use sparingly |
| Candles | 1-3% | Up to 8% | Excellent throw when heated |
Classic Accords
Tip: Balance coffee absolute’s bitterness with sweet materials like ethyl maltol or vanillin.
Alternatives & Comparisons
Brighter, more nuanced coffee character with less bitterness. Preferred for delicate compositions.
Synthetic alternative that mimics coffee’s nutty-roasty aspects without coloring formulations.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. IFRA, REACH, EU Cosmetics Regulation standards update periodically. Consult current IFRA Standards Library before formulating. Not legal or regulatory advice.
IFRA Status
No IFRA restrictions. Coffee absolute is considered safe at typical usage levels.
EU Allergen Declaration
None
RIFM Assessment
Recognized as safe for use in fragrances by RIFM. No significant sensitization potential at standard concentrations.
Sustainability
Coffee absolute production utilizes coffee byproducts, adding value to the coffee industry. However, solvent extraction requires proper waste management. Some producers now use supercritical CO2 extraction as a more sustainable alternative. Ethical sourcing is important to ensure fair trade practices in coffee-growing regions.
Explore Coffee absolute
Browse essential oils and aroma compounds.
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References
- Flament, I. (2002). Coffee Flavor Chemistry. Wiley. ISBN 978-0-471-72038-6
- Toci, A.T. et al. (2013). Volatile compounds as potential defective coffee beans’ markers. Food Chemistry. PMID 23199992
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Mar 2026.
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