Barley roasted extract (CAS 85251-64-5) — Sweet Middle to base Note Fragrance Ingredient

ByThe Good Scents
Sweet · Woody

Barley roasted extract

CAS 85251-64-5

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

What Is Barley roasted extract?

Barley roasted extract is a natural ingredient derived from toasted barley grains, commonly encountered in gourmand fragrances and some craft beers. It imparts a warm, malty aroma reminiscent of freshly baked bread or caramelized sugars. This extract matters in perfumery for adding comforting, edible nuances to scents, bridging the gap between food and fragrance with its rich, cereal-like character.

Safety Profile

GENERALLY SAFE
Generally safeUse with awarenessProfessional use
✓ No significant safety concerns
⚠ Check for gluten content if allergen-sensitive
CAS
85251-64-5
Formula
Mixture
MW
Variable
Odor Family
Sweet · Woody
Layer 1 · Enthusiast

What Does Barley roasted extract Smell Like?

Barley roasted extract unfolds with an initial burst of warm, toasty grain—think crusty sourdough fresh from the oven. As it settles, the heart reveals deep caramelized sugars and nutty undertones, like the maillard reaction in a brewer’s mash tun. The dry-down lingers with a soft, almost vanillic sweetness and a whisper of coffee-like roasted bitterness. This linear but complex material behaves like liquid malt syrup diffused through a wood-fired bakery, maintaining its edible charm without becoming cloying.

Scent Profile

In Famous Fragrances

Fragrance associations may not reflect actual formulations.

Jeux de Peau(Serge Lutens, 2011)

Used to create a photorealistic bread accord alongside milky notes, amplifying the fragrance’s ‘warm toast with butter’ gourmand theme.

By the Fireplace(Maison Margiela, 2015)

Provides malty depth to the chestnut-vanilla accord, evoking roasted marshmallows over smoldering wood embers.

Layer 2

Chemistry, Properties & Perfumer Guide

The Chemistry

Barley roasted extract is a complex mixture of Maillard reaction products formed when barley grains are thermally processed. Key components include furans (2-acetylfuran), pyrazines (2-ethyl-3,5-dimethylpyrazine), and melanoidins—polymers formed from reducing sugars and amino acids. The roasting process generates over 300 volatile compounds, with extraction typically using food-grade ethanol or supercritical CO2 to capture both water-soluble and lipid-soluble aroma molecules.

Physical & Chemical Properties

AppearanceDark brown viscous liquid
SolubilitySoluble in ethanol, partially soluble in water

Perfumer Guide

Note Position
Middle to base
Volatility
Moderate (2-4 hours)
Blending
Good with vanillic and woody materials
ApplicationTypical %RangeNotes
Fine Fragrance0.5-2%Up to 5%Adds gourmand warmth
Candles1-3%Up to 8%Enhances baked-goods accords

Classic Accords

+ Vanilla + Tonka = Gourmand base + Cedarwood + Vetiver = Smoky malt

Tip: Pair with ethyl maltol to amplify caramelized aspects without adding excessive sweetness.

Alternatives & Comparisons

1
Maltol CAS 118-71-8

Pure synthetic alternative for sweet, caramelized notes but lacks the roasted complexity of natural barley extract.

Layer 3

Safety, Regulatory & Sustainability

⚠ Regulatory Disclaimer

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

IFRA Status

Not restricted by IFRA. Generally recognized as safe for fragrance use.

RIFM Assessment

Considered safe at current usage levels based on food-grade safety data.

Sustainability

Sourced as a byproduct of the brewing industry, utilizing spent grains that would otherwise be waste. Organic and non-GMO sourcing options are increasingly available. Water-based extraction methods reduce environmental impact compared to solvent processing.

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References

  1. Coghe et al. (2004). Flavor Development During Roasting of Barley. Journal of Agricultural and Food Chemistry. DOI:10.1021/jf0496942

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

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Ingredient Data Sheet

CAS 85251-64-5
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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