FlavScents AInsights Entry: Citrus Paradisi Fruit Extract (CAS: 8016-20-4)
1. Identity & Chemical Information
Citrus paradisi fruit extract, commonly known as grapefruit extract, is a natural complex material derived from the fruit of the Citrus paradisi tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 8016-20-4. While it does not have a specific FEMA number due to its complex nature, it is recognized in various regulatory frameworks. The composition of grapefruit extract can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Grapefruit extract is characterized by its fresh, citrusy aroma with a slightly bitter undertone, reminiscent of the fruit itself. It is often described as having a bright, zesty, and tangy scent profile. The intensity of the odor can vary, but it typically serves as an impact note in both flavor and fragrance formulations. The extract is known for its ability to impart a refreshing and uplifting quality, making it a popular choice in both culinary and perfumery applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Grapefruit extract is naturally sourced from the fruit of the Citrus paradisi tree, which is widely cultivated in subtropical regions. The extract is obtained through processes such as cold pressing or solvent extraction of the fruit peel. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory standards. The formation of its characteristic aroma compounds involves enzymatic reactions during the fruit's ripening process.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, grapefruit extract is used to impart a fresh, citrusy note to a variety of products, including beverages, confectionery, and baked goods. It functions as both an impact note and a background realism enhancer. Typical use levels in finished food or beverage products range from 10 to 100 ppm, depending on the desired intensity and product type. The extract is relatively stable under acidic conditions but may degrade under prolonged heat exposure.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Grapefruit extract is a versatile ingredient in the fragrance industry, commonly used in citrus, fresh, and fruity fragrance families. It serves as a top note, providing an initial burst of freshness and zest. Typical concentration ranges in fragrance formulations vary from 0.1% to 3%, depending on the product type and desired effect. The extract's volatility makes it ideal for creating light, refreshing scents.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of grapefruit extract include limonene, myrcene, and nootkatone, among others. Limonene is the predominant compound, contributing to the extract's characteristic citrus aroma. 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, grapefruit extract is generally recognized as safe (GRAS) for flavor use 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, countries like Japan and China have specific guidelines for natural extracts, while in Latin America, regulations may vary, with Brazil and MERCOSUR having their own standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, grapefruit extract is considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to the extract's low volatility. 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
Grapefruit extract is valued for its ability to impart a fresh, citrusy note that enhances both flavor and fragrance formulations. It synergizes well with other citrus and fruity notes, but formulators should be cautious of its potential to overpower more delicate components. It is often under-used in complex formulations where its bright character can add a refreshing dimension.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on grapefruit extract is well-established, with consistent findings across various studies and industry reports. While some industry practices are not fully documented, they are widely accepted. Known data gaps include specific numeric safety thresholds, which are typically addressed through industry-standard practices.
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 2026-07-02 12:47:00 GMT (p2)
