FlavScents AInsights Entry: Citronella Oil (CAS: 8000-29-1)

1. Identity & Chemical Information

Citronella oil is a natural complex material derived from the leaves and stems of different species of Cymbopogon (lemongrass). It is not a single compound but a mixture of various constituents. The CAS number for citronella oil is 8000-29-1. It does not have a specific IUPAC name due to its complex nature. The oil is recognized by FEMA with the number 2308. Other identifiers include its FL number 2260 and its CoE number 20. Citronella oil is primarily composed of monoterpenes and sesquiterpenes, which contribute to its characteristic aroma and functional properties in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citronella oil is known for its fresh, lemony, and slightly sweet aroma with a hint of woodiness. It is often described as having a strong, uplifting scent that is both refreshing and invigorating. The oil's intensity and diffusion make it a popular choice for creating vibrant and energizing fragrance profiles. In terms of taste, citronella oil is not typically used due to its strong and potentially overpowering flavor. Its primary sensory role is as an impact note in fragrance compositions, providing a bright and lively top note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citronella oil is naturally sourced from the Cymbopogon genus, particularly Cymbopogon nardus and Cymbopogon winterianus. The oil is extracted through steam distillation of the plant's leaves and stems. As a natural product, citronella oil qualifies for "natural fragrance" designation. The composition of citronella oil can vary significantly depending on the plant species, geographical origin, and extraction method, which influences its sensory and functional properties.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

While citronella oil is primarily used in fragrances, it can also be found in flavor applications, albeit less commonly. It is used in certain food products to impart a fresh, citrus-like note. Typical use levels in flavors are low, often ranging from 1 to 10 ppm in finished products, with higher concentrations potentially leading to overpowering flavors. Citronella oil is generally stable under normal processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citronella oil is widely used in the fragrance industry, particularly in the formulation of perfumes, soaps, and household products. It is a key component in the citrus and herbal fragrance families, often serving as a top note due to its high volatility. Typical concentration ranges in fragrances vary, but it is commonly used at levels of 0.1% to 5% depending on the desired intensity and product type. Citronella oil's bright and refreshing scent makes it an excellent choice for creating lively and invigorating fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Citronella oil's composition includes several major constituents, such as citronellal, geraniol, citronellol, and limonene. These compounds contribute to the oil's characteristic lemony aroma and functional properties. The exact composition can vary based on factors such as plant species, geographical origin, and extraction method, which should be considered during formulation.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, citronella oil is generally recognized as safe (GRAS) for use in food and beverages by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for its use. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks. It is important to verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citronella oil is generally considered safe for use in both flavor and fragrance applications when used within recommended limits. For oral exposure, the acceptable daily intake (ADI) is not clearly established, but it is used at low levels in food products. Dermal exposure is more common, with citronella oil being a known skin sensitizer at high concentrations, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk, but occupational exposure should be monitored to prevent irritation. The risk profiles for food and fragrance applications differ, with dermal sensitization being a primary concern in fragrances.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citronella oil is valued for its bright, lemony aroma and versatility in fragrance formulations. It synergizes well with other citrus and herbal notes, enhancing the freshness and vibrancy of compositions. Formulators should be cautious of its strong scent, which can easily dominate blends if overused. It is often under-utilized in complex fragrance profiles where its potential to uplift and refresh is not fully realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citronella oil is well-established, with comprehensive information available on its sensory properties, regulatory status, and safety considerations. Industry practices are well-documented, although some variability exists in composition due to natural factors. Known data gaps include specific ADI values for oral exposure, which formulators should address by adhering to industry-typical usage levels.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-29 09:08:12 GMT (p2)