Coffee bean, roasted, extract (CAS 68916-18-7) — Sweet Middle to base Note Fragrance Ingredient

ByThe Good Scents
Sweet · Woody

Coffee bean, roasted, extract

CAS 68916-18-7

Origin
natural
Note
Middle to base
IFRA
Generally safe
Data as of: Apr 2026

What Is Coffee bean, roasted, extract?

Roasted coffee bean extract captures the rich, aromatic essence of freshly brewed coffee. You’ll encounter it in gourmand fragrances, candles, and some skincare products aiming for a comforting coffee scent. This ingredient matters because it evokes universal coffee shop memories while adding depth and warmth to compositions. Its complex aroma profile bridges foodie and luxury fragrance worlds.

Safety Profile

GENERALLY SAFE
Generally safeUse with awarenessProfessional use
✓ No major restrictions
⚠ Contains caffeine – monitor skin absorption
CAS
68916-18-7
Formula
Mixture
MW
Variable
Odor Family
Sweet · Woody
Layer 1 · Enthusiast

What Does Coffee bean, roasted, extract Smell Like?

The extract bursts with an intense roasted character – imagine espresso beans ground fresh, with swirling notes of dark chocolate, caramelized sugar, and a subtle smoky edge. The top notes are sharp and slightly bitter like black coffee, evolving into a heart of nutty hazelnut and vanilla-like sweetness. The dry-down reveals woody undertones and a lingering, comforting warmth reminiscent of coffee shops. Occasionally, fruity nuances peek through – think dried cherry or plum – adding unexpected complexity to this otherwise deeply roasted profile.

Scent Profile

In Famous Fragrances

Fragrance associations may not reflect actual formulations.

Black Opium(Yves Saint Laurent, 2014)

Used as a gourmand anchor, blending with vanilla and white flowers to create addictive coffee shop seduction.

Intense Café(Montale, 2016)

Showcases coffee’s richness amplified by rose, creating a luxurious Middle Eastern coffeehouse effect.

A*Men Pure Coffee(Mugler, 2008)

Features coffee extract as the star player in a bold, wake-up-call masculine composition.

Follow(Kerosene, 2013)

Uses coffee’s roasted depth to ground an otherwise sweet vanilla-caramel gourmand explosion.

Coffee Break(Replica, 2017)

Blends coffee’s comforting aspects with lavender for a cozy, café-au-lait interpretation.

Layer 2

Chemistry, Properties & Perfumer Guide

The Chemistry

Roasted coffee extract contains over 800 volatile compounds created during Maillard reactions. Key odorants include 2-furfurylthiol (coffee), pyrazines (roasted), and vanillin (sweet). The extraction process typically uses supercritical CO2 or ethanol to capture both water-soluble (caffeine, chlorogenic acids) and oil-soluble (cafestol) components. Unlike green coffee, roasting creates sulfur compounds that give the characteristic roasted depth. The exact composition varies by bean origin (Arabica vs Robusta) and roast level (light to dark), with darker roasts producing more pyrazines and fewer fruity aldehydes.

Physical & Chemical Properties

AppearanceDark brown viscous liquid
SolubilitySoluble in alcohol, partially in oils

Perfumer Guide

Note Position
Middle to base
Volatility
Moderate (2-4 hours)
Blending
Good with vanillic and woody materials
ApplicationTypical %RangeNotes
Fine Fragrance1-3%Up to 5%Adds gourmand depth without overwhelming
Candles3-5%Up to 8%Higher loads for strong coffee shop effect
Body Care0.5-1%Up to 2%Lower due to caffeine absorption
Home Fragrance2-4%Up to 6%Works well in diffuser oils

Classic Accords

Tip: Balance coffee’s bitterness with sweet materials like ethyl maltol or coumarin to prevent harshness.

Alternatives & Comparisons

1
Coffee Furanone CAS 69863-83-8

Synthetic alternative for cleaner coffee effect without variability of natural extracts.

2
2-Furfurylthiol CAS 98-02-2

Key coffee impact molecule for precision dosing in modern gourmands.

3
Coffee Absolute CAS 68916-18-7

More concentrated than CO2 extract, with deeper roasted character.

Layer 3

Safety, Regulatory & Sustainability

⚠ Regulatory Disclaimer

General reference only. Consult current IFRA Standards Library before formulating.

IFRA Status

No IFRA restrictions. Coffee extract is considered a food-grade material with wide usage allowances.

EU Allergen Declaration

None declared under EU Cosmetics Regulation Annex III.

RIFM Assessment

RIFM considers coffee extract safe as used in fragrance when properly diluted.

Sustainability

Sustainability depends on coffee farming practices – look for Rainforest Alliance or Fair Trade certified sources. Supercritical CO2 extraction is more environmentally friendly than solvent methods. Some perfumers blend natural extracts with synthetic coffee molecules to reduce agricultural impact while maintaining authenticity.

Explore Coffee bean, roasted, extract

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References

  1. Flament I. (2002). Coffee Flavor Chemistry. Wiley. ISBN 978-0-471-72038-6
  2. Blank I. et al. (1992). Identification of Potent Odorants in Coffee. J. Agric. Food Chem. DOI:10.1021/jf00021a026

Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.

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Ingredient Data Sheet

CAS 68916-18-7
Data Sources & Attribution
Physical 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.

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