citrus paradisi peel extract

Material Search

citrus paradisi peel extract

Ingredient	Name Detail	CAS
citrus grandis fruit extract	citrus grandis fruit extract	90045-43-5
citrus grandis fruit puree	citrus paradisi fruit puree	90045-43-5
citrus grandis fruit water	citrus grandis fruit water	90045-43-5
citrus grandis juice	N/A	90045-43-5
citrus grandis leaf extract	citrus grandis leaf extract	90045-43-5
citrus grandis peel extract	N/A	90045-43-5
citrus grandis seed extract	N/A	90045-43-5
citrus paradisi peel	N/A	90045-43-5
citrus paradisi peel water	N/A	90045-43-5
citrus paradisi seed	N/A	90045-43-5
citrus paradisi seed extract	citrus paradisi seed extract	90045-43-5
grapefruit seed oil	N/A	90045-43-5

Identifiers

CAS (Single)	90045-43-5
FEMA	N/A
EINECS	N/A
Synonyms	extract obtained from the peel of the grapefruit, citrus paradisi, rutaceae fruitapone grapefruit (Symrise) fruitapone grapefruit B (Symrise) grapefruit extract grapefruit extract natural grapefruit extract of whole grapefruit extract organic grapefruit extract WONF natural grapefruit peel alcoholic extract grapefruit peel extract
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	yellow liquid (est)
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	ethyl alcohol, 1:1 propylene glycol, 1:1 vegetable oil, 1:1 6 months at temps of 7ï¿½ c with no air or light
Occurrence	grapefruit

Organoleptic

Organoleptic Notes	1. Odor Type: citrus fresh grapefruit Odor Description:at 100.00 %. strong fresh grapefruit grapefruit aldehydic citrus orange sulfurous Odor Description:at 2.00 %. Grapefruit, aldehydic, citrus orange, a slight sulfureous topnote and a nootketone dryoutMosciano, Gerard P&F 24, No. 1, 13, (1999)
Odor	citrus fresh, grapefruit, aldehydic, citrus, orange, sulfurous
Flavor	citrus citrus, juicy, grapefruit, pulpy,

AInsights BETA

FlavScents AInsights Entry for Citrus Paradisi Peel Extract (CAS: 90045-43-5)

1. Identity & Chemical Information

Citrus paradisi peel extract, commonly known as grapefruit peel extract, is a natural complex material derived from the peel of the grapefruit (Citrus paradisi). It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 90045-43-5. Other identifiers include its FEMA number, which is not specifically assigned to the extract but may be related to its constituents. The extract does not have a single molecular formula or molecular weight due to its complex nature. The composition of grapefruit peel extract can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Grapefruit peel extract is characterized by its fresh, citrusy, and slightly bitter aroma, reminiscent of the fruit itself. The odor is often described as zesty and tangy, with a bright and uplifting intensity. It serves as an impact note in formulations, providing a realistic citrus character. The taste and odor thresholds are not well-documented, but the extract is typically used to impart a strong citrus note in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Grapefruit peel extract is naturally sourced from the peel of the grapefruit, a fruit belonging to the Rutaceae family. The extract is obtained through processes such as cold pressing or steam distillation. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products. The formation of its characteristic aroma compounds involves enzymatic degradation and other biochemical pathways inherent to the fruit's ripening process.

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

4. Use in Flavors

In flavor applications, grapefruit peel extract is used across various categories, including beverages, confectionery, and baked goods. It functions as a primary citrus note, enhancing the overall flavor profile with its fresh and tangy character. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and product type. The extract is generally stable under acidic conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Grapefruit peel extract is popular in fragrance formulations, particularly within the citrus and fresh fragrance families. It acts as a top note, providing an initial burst of freshness and realism. The extract is used in concentrations ranging from trace amounts to several percent, depending on the product type and desired effect. Its volatility makes it suitable for use in perfumes, colognes, and personal care products.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of grapefruit peel extract include limonene, myrcene, and nootkatone, among others. Limonene is the predominant compound, contributing significantly to the citrus aroma. The composition of the extract can vary based on factors such as geographic 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, grapefruit peel 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, with specific FL numbers assigned to its constituents. 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 peel extract is considered safe within the typical use levels in food and beverages. Dermal exposure in fragrance applications is generally safe, although some constituents may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for safe use in fragrances. Inhalation exposure is typically low risk, but occupational safety measures should be in place during manufacturing to minimize exposure to volatile compounds.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Grapefruit peel extract is valued for its ability to impart a fresh and authentic citrus note. It synergizes well with other citrus and fruity notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, leading to an overpowering or bitter profile. It is often underused in applications where a subtle citrus lift could enhance the product's appeal.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on grapefruit peel extract is well-established, particularly regarding its sensory characteristics and typical use levels. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often fill these gaps, relying on historical use and expert judgment.

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 18:48:52 GMT (p2)

Suppliers

De Monchy Aromatics

Grapefruit Oil Pink • 800773

Supplier Detail