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 grapefruit tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 8016-20-4. 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, and IFRA reference are not typically assigned to complex natural materials like this extract. The composition of grapefruit extract can vary significantly depending on factors such as the origin of the fruit, the harvest season, and the extraction process used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Grapefruit extract is renowned for its fresh, citrusy aroma and flavor, characterized by a bright, tangy, and slightly bitter note. The intensity of its odor is moderate to strong, with a high diffusion rate, making it a prominent impact note in formulations. The extract is often used to impart a zesty, refreshing quality to both flavors and fragrances. While specific taste and odor thresholds are not well-documented, grapefruit extract is typically used to enhance the realism and complexity of citrus profiles in various 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. Grapefruit is a hybrid fruit, believed to have originated from a cross between the sweet orange (Citrus sinensis) and the pomelo (Citrus maxima). The extract is considered a natural flavor or fragrance, aligning with consumer preferences for natural ingredients in product formulations.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, grapefruit extract is used across various categories, including beverages, confectionery, and baked goods. It serves as a key impact note in citrus flavor systems, providing a fresh and tangy profile. Typical use levels in finished products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. The extract is relatively stable under acidic conditions but may degrade under prolonged heat exposure or in the presence of strong oxidizing agents.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Grapefruit extract is a popular choice in fragrance formulations, particularly within the citrus and fresh fragrance families. It is used to impart a lively and invigorating top note, often in personal care products, household cleaners, and air fresheners. Concentration ranges in fragrances are typically qualitative, with the extract contributing to the overall freshness and brightness of the scent. Its volatility makes it a prominent top note, although it can also act as a modifier in more complex compositions.
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 most abundant, contributing significantly to the citrus aroma. Myrcene adds a subtle herbal note, while nootkatone provides a distinctive grapefruit character. 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 use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not typically assigned to complex extracts. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international 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 and beverages, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally safe, though some individuals may experience irritation or sensitization, particularly with high concentrations. Inhalation exposure is typically low risk, but formulators should consider volatility and potential occupational exposure. The risk profiles for food and fragrance applications are generally similar, with safety contingent on concentration and exposure route.
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 herbal notes, providing a balanced and complex profile. Common pitfalls include overuse, which can lead to an overpowering bitterness, and underuse, which may result in a lack of impact. 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 grapefruit extract is well-established, with extensive documentation on its sensory properties and typical use levels. However, industry practices may vary, and some regulatory ambiguities exist, particularly in emerging markets. Formulators should verify specific regulatory requirements and consider potential variability in extract composition.
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 2026-08-21 18:48:09 GMT (p2)
