CAS Number: 97676-19-2 ; 68606-81-5
FEMA Number: 2346
EINECS Number: 271-749-0
Paras Code: PAO2002
At the end of the 18th century, blackcurrant was used to make the
Kir, a popular beverage in the Burgundy region of France. Blackcurrant grows as a small shrub and is cultivated in Burgundy, Poland and Russia. Buds are harvested from December ton February. Thanks to its historical culture, today France remains top producer of Blackcurrant buds for the Flavor and Fragrance industry, with 90% of the global market.
Over the last 10 years, French growers formed two cooperatives, and Blackcurrant agricultural practices moved from manual harvesting to efficient, dedicated harvesting tools covering the whole process. Ribes nigrum is the botanical variety used in the liquor industry due to its specific organoleptic profile. Cultivated in Burgundy, its premium quality perfectly fits requirements of both flavorist and perfumers.
The profile is impactful, green, fruity, sulfuric and woody.
The Blackcurrant Buds concrete is obtained by Primary Solvent Extraction of the buds, and the absolute is produced through alcoholic washing of this concrete.
Dark brownish-green colored viscous liquid.
Blackcurrant buds have anti-inflammatory and immune-stimulant properties. It is often used in the prevention of winter diseases and outbreaks of arthritis.