Molasses (CAS 68476-78-8) — Sweet Base Note Fragrance Ingredient
Molasses
CAS 68476-78-8
What Is Molasses?
Molasses is a thick, dark syrup produced during sugar refining. Most people encounter it as a baking ingredient or in rum production. It’s also used in some tobacco products and as an animal feed additive. In perfumery, molasses provides a rich, caramelized sugar note that adds depth and sweetness to fragrances. The material matters because it bridges gourmand and oriental fragrance families, offering a naturalistic sweetness that’s less cloying than pure vanillin or synthetic caramel notes.
Safety Profile
GENERALLY SAFEWhat Does Molasses Smell Like?
Molasses exudes a deep, complex sweetness reminiscent of burnt brown sugar and dried fruits. Its top notes carry a slightly sharp, fermented quality that evolves into a heart of sticky date pudding and treacle. The dry-down reveals a leathery, almost tobacco-like depth with whispers of licorice and prune. Unlike simpler sweeteners, molasses maintains an earthy, mineralic character that prevents it from becoming overly saccharine, making it ideal for adding naturalistic sweetness to oriental and gourmand compositions.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Molasses provides the signature burnt sugar accord that underpins this gourmand masterpiece, blending with tonka bean and vanilla to create a sophisticated dessert-like quality.
Used as part of the rum accord, molasses adds a dark, caramelized sweetness that complements the coffee and almond notes in this edgy gourmand composition.
Chemistry, Properties & Perfumer Guide
The Chemistry
Molasses is primarily composed of sucrose (30-40%), invert sugars (15-25%), and water (20-30%), with trace minerals including calcium, magnesium, and iron. The characteristic aroma comes from Maillard reaction products formed during sugar processing. While traditionally a byproduct of sugar refining, perfumery grades may undergo additional purification to remove volatile sulfur compounds that can cause off-notes. No single molecule dominates the olfactory profile, making molasses challenging to replicate synthetically.
Physical & Chemical Properties
| Appearance | Dark brown viscous liquid |
|---|---|
| Solubility | Water-soluble, alcohol-soluble |
| Viscosity | ≈5,000 cP at 20°C |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Adds gourmand depth |
| Candles | 3-7% | Up to 10% | Enhances warm bakery notes |
| Home Fragrance | 1-3% | Up to 5% | Creates comforting atmosphere |
Classic Accords
Tip: Pre-dilute in warm ethanol to improve incorporation and prevent separation in final products.
Alternatives & Comparisons
Synthetic alternative that captures the burnt sugar aspect without the viscosity issues, though lacks molasses’ mineralic depth.
Provides similar maple-like sweetness with more lift, useful when a less dense sweetener is needed.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
Not restricted by IFRA. Considered safe at typical usage levels.
RIFM Assessment
RIFM considers food-grade molasses safe for fragrance use based on its long history of safe consumption.
Sustainability
As a byproduct of sugar production, molasses represents efficient use of agricultural resources. However, the sugar industry has environmental impacts including water usage and habitat conversion. Some perfumers prefer fair-trade or organic sources. Synthetic alternatives can reduce carbon footprint associated with shipping this heavy material.
Explore Molasses
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References
- Sugar Processing Research Institute. (2018). Molasses Composition Database. Industry Data
- McGee, H. (2004). On Food and Cooking. Scribner.
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 68476-78-8Physical 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.
