citrus medica vulgaris fruit extract

Full Material List

N/A

Ingredient	Name Detail	CAS
citrus medica vulgaris peel oil	citrus medica vulgaris peel oil	92346-90-2

Identifiers

CAS (Single)	92346-90-2
FEMA	N/A
EINECS	N/A
Synonyms	cedrat fruit extract extract of the fruit of the cedrat, citrus medica l. var. vulgaris, rutaceae
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	citrus medica vulgaris fruit

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Citrus Medica Vulgaris Fruit Extract (CAS: 92346-90-2)

1. Identity & Chemical Information

Citrus medica vulgaris fruit extract, commonly known as citron extract, is a natural complex material derived from the fruit of the Citrus medica plant. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 92346-90-2. It 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 complex natural materials like this extract. The composition of the extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus medica vulgaris fruit extract is characterized by its fresh, zesty, and slightly sweet citrus aroma, often described as a blend of lemon and lime with a hint of floral undertones. The intensity of the odor is moderate, providing a bright and uplifting note in both flavor and fragrance applications. The extract is typically used as an impact note in formulations, contributing to the overall freshness and realism of citrus profiles. Specific taste and odor thresholds are not well-documented, but the extract is known for its ability to enhance the perception of freshness and naturalness in products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citrus medica vulgaris, or citron, is a fruit-bearing tree native to Southeast Asia but now cultivated in various regions worldwide, including the Mediterranean and parts of the Americas. The fruit extract is obtained through cold pressing or steam distillation of the fruit peel. The extract is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients. The formation of its characteristic aroma compounds involves enzymatic processes within the fruit as it ripens.

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

4. Use in Flavors

In flavor applications, citrus medica vulgaris fruit extract is used across a wide range of categories, including beverages, confectionery, and baked goods. It serves as a key component in citrus flavor systems, providing authenticity and complexity. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the specific application. The extract is generally stable under typical food processing conditions, though it may be sensitive to prolonged exposure to heat and light, which can lead to degradation of some volatile components.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citrus medica vulgaris fruit extract is a versatile ingredient in the fragrance industry, commonly used in citrus, floral, and fresh fragrance families. It acts as a top note, providing an initial burst of freshness and brightness. The extract is used in a variety of product types, including perfumes, colognes, and personal care products. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility makes it an excellent choice for top note applications, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of citrus medica vulgaris fruit extract include limonene, citral, and linalool, among others. These compounds are responsible for the extract's characteristic citrus aroma. The composition can vary based on factors such as geographic origin, climate, and extraction method. It is important for formulators to verify the specific profile of the extract they are using to ensure consistency and quality in their products.

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

6. Regulatory Status (Regional Overview)

In the United States, citrus medica vulgaris 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 in flavors is permitted. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, the extract is used in compliance with local food safety standards. In Latin America, countries like Brazil and members of MERCOSUR have their own regulations, which generally align with international standards. However, formulators should be aware of any specific restrictions or labeling requirements in each region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citrus medica vulgaris fruit extract is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through flavor use is generally low, with no specific ADI or MSDI established, but it is considered safe under GRAS conditions. Dermal exposure in fragrance applications is also considered safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to the low volatility of the extract's heavier components. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus medica vulgaris fruit extract is valued for its ability to impart a natural and authentic citrus note to both flavors and fragrances. It synergizes well with other citrus and floral ingredients, enhancing the overall complexity and appeal of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial perception, and underuse, which may result in a lack of impact. Formulators should carefully balance the extract with other components to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus medica vulgaris fruit extract is well-established, with extensive documentation available from industry sources and regulatory bodies. While specific numeric values for thresholds and use levels may not always be available, industry practices provide a reliable guide for formulators. Known data gaps include detailed toxicological studies specific to the extract, but existing evidence supports its safe use within recommended 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
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 2026-01-30 13:09:00 GMT (p2)

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