Caramel color (CAS 8028-89-5) — Sweet N/A Note Fragrance Ingredient

ByThe Good Scents
Sweet · Balsamic

Caramel color

CAS 8028-89-5

Origin
natural
Note
N/A
IFRA
Generally safe
Data as of: Apr 2026

What Is Caramel color?

Caramel color is a widely used food coloring made by heating sugars. It’s found in sodas, sauces, baked goods, and even some cosmetics. This ingredient matters because it provides consistent brown coloring without artificial dyes, though its production methods can create different variants with distinct properties.

Safety Profile

GENERALLY SAFE
Generally safeUse with awarenessProfessional use
✓ Approved for food use globally
⚠ Some variants may contain 4-MEI
CAS
8028-89-5
Formula
Mixture
MW
Variable
Odor Family
Sweet · Balsamic
Layer 1 · Enthusiast

What Does Caramel color Smell Like?

Caramel color itself is odorless, but the process of caramelization produces rich, sweet aromas reminiscent of toasted sugar, molasses, and burnt syrup. In fragrance, its olfactory contribution comes from associated molecules created during heating, which can add depth and gourmand warmth to compositions.

Scent Profile

In Famous Fragrances

Fragrance associations may not reflect actual formulations.

Layer 2

Chemistry, Properties & Perfumer Guide

The Chemistry

Caramel color is a complex mixture of polymers produced through controlled heat treatment of carbohydrates. The Maillard reaction and caramelization create high molecular weight melanoidins. Four classes exist (I-IV) based on reactants: Class I (plain caramel), Class II (caustic sulfite caramel), Class III (ammonia caramel), and Class IV (sulfite ammonia caramel).

Physical & Chemical Properties

AppearanceDark brown liquid or powder
SolubilityWater soluble

Perfumer Guide

Note Position
N/A
Volatility
N/A
Blending
N/A
ApplicationTypical %RangeNotes
Food0.1-3%Up to 10%Varies by application
Beverages0.02-0.5%Up to 0.5%Class IV most common

Classic Accords

Tip: Primarily used for coloring rather than fragrance applications.

Alternatives & Comparisons

1
Burnt sugar CAS N/A

Provides similar coloring with more pronounced aroma characteristics.

Layer 3

Safety, Regulatory & Sustainability

⚠ Regulatory Disclaimer

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

IFRA Status

Not restricted by IFRA as it’s primarily a coloring agent.

RIFM Assessment

Not assessed by RIFM as it’s not a fragrance material.

Sustainability

Caramel color production is energy intensive but uses natural precursors. Class III and IV caramels may raise environmental concerns due to ammonium compound usage.

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References

  1. JECFA (2011). Caramel Colours. WHO Food Additives Series 64. JECFA

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

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Ingredient Data Sheet

CAS 8028-89-5

Odor & Flavor

Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details see Burdock (1997).📖 Fenaroli
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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