FlavScents AInsights Entry for Citrus Limon Fruit Extract (CAS: 92346-89-9)

1. Identity & Chemical Information

Citrus limon fruit extract, commonly known as lemon extract, is a natural complex material derived from the fruit of the Citrus limon tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for citrus limon fruit extract is 92346-89-9. This extract does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such complex materials. The composition of citrus limon fruit extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus limon fruit extract is characterized by its fresh, zesty, and tangy odor, reminiscent of freshly cut lemons. The flavor profile is similarly bright and citrusy, with a sharp, acidic taste that is both refreshing and invigorating. The intensity of the aroma is typically high, with a strong diffusion that makes it a prominent note in both flavor and fragrance applications. The extract is often used as an impact note to impart a sense of freshness and realism to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citrus limon fruit extract is naturally sourced from the fruit of the lemon tree, Citrus limon, which is widely cultivated in subtropical and tropical regions. The extract is obtained through processes such as cold pressing or steam distillation of the lemon peel. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds involves enzymatic reactions that occur during the ripening of the fruit.

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

4. Use in Flavors

In flavor applications, citrus limon fruit extract is used across a wide range of categories, including beverages, confectionery, and baked goods. It serves as a primary flavoring agent, providing a bright, citrusy note that enhances the overall flavor profile. Typical use levels in finished food products range from 50 to 500 ppm, depending on the desired intensity and the specific application. The extract is generally stable under acidic conditions but may degrade under high heat or prolonged exposure to air, leading to a loss of freshness.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citrus limon fruit extract is a staple in the fragrance industry, commonly used in the creation of fresh, citrusy perfumes and personal care products. It is often included in fragrance families such as citrus, floral, and fougère. The extract acts as a top note, providing an initial burst of freshness that is both invigorating and uplifting. Typical concentration ranges in fragrance formulations vary from 0.1% to 3%, depending on the desired effect and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of citrus limon fruit extract include limonene, citral, and linalool, among others. Limonene is the predominant component, contributing to the characteristic citrus aroma. Citral provides a lemony scent, while linalool adds a floral nuance. The composition of these constituents can vary based on factors such as geographic origin and extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, citrus limon fruit extract is generally recognized as safe (GRAS) for use in food and beverages. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use is permitted in flavorings. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, but citrus limon fruit extract is commonly accepted as a natural flavoring. In Latin America, countries such as Brazil and those in MERCOSUR also allow its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citrus limon fruit extract is considered safe for oral exposure when used within the recommended levels in food products. The acceptable daily intake (ADI) is not specifically established, but the extract is generally recognized as safe. For dermal exposure, it is important to consider potential sensitization, especially in leave-on products. The International Fragrance Association (IFRA) provides guidelines to mitigate risks. Inhalation exposure is typically low risk, but occupational exposure should be managed to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus limon fruit extract is valued for its ability to impart a fresh, natural citrus note to both flavors and fragrances. It synergizes well with other citrus and floral notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under certain conditions. Formulators should consider the extract's volatility and potential for oxidation when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus limon fruit extract is well-established, with extensive documentation available from industry sources and regulatory bodies. While industry practices are generally consistent, some variability in composition and regulatory interpretations may exist. Known data gaps include specific ADI values and detailed compositional analyses for all geographic sources.

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
• Includes section 5a for complex natural material

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 2026-07-06 14:21:48 GMT (p2)