FlavScents AInsights Entry for Citrus Unshiu Fruit Extract (CAS: 98106-71-9)
1. Identity & Chemical Information
Citrus unshiu fruit extract, commonly known as Satsuma mandarin extract, is a natural complex material derived from the fruit of Citrus unshiu. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 98106-71-9. It does not have a specific FEMA number as it is a complex mixture. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such extracts. The composition of Citrus unshiu fruit extract can vary significantly depending on factors like the origin of the fruit, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Citrus unshiu fruit extract is characterized by its fresh, sweet, and tangy citrus aroma, reminiscent of mandarin oranges. The odor intensity is moderate to strong, with a high diffusion rate, making it a prominent note in both flavor and fragrance applications. The extract is often used as an impact note in formulations, providing a bright and uplifting citrus character. Specific taste and odor thresholds are not well-documented, but the extract is known for its ability to enhance the overall freshness and juiciness of a product.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Citrus unshiu, also known as Satsuma mandarin, is primarily grown in Japan, China, and Korea. The fruit extract is obtained through cold pressing or steam distillation of the fruit 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 processes during fruit ripening and post-harvest handling.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Citrus unshiu fruit extract is widely used in flavor applications, particularly in beverages, confectionery, and dairy products. It serves as a key ingredient in citrus-flavored products, providing authenticity and enhancing the overall flavor profile. Typical use levels in finished food or beverage products range from 50 to 500 ppm, depending on the desired intensity and product type. The extract is generally stable under acidic conditions but may degrade under prolonged heat exposure.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, Citrus unshiu fruit extract is used in a variety of product types, including perfumes, body sprays, and household products. It is commonly found in citrus, floral, and fresh fragrance families, where it acts as a top note, providing an initial burst of freshness. Typical concentration ranges in fragrance formulations are from 0.1% to 3%, depending on the product and desired effect. The extract's volatility makes it an excellent choice for top note applications.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of Citrus unshiu fruit extract include limonene, γ-terpinene, myrcene, and linalool. These compounds contribute significantly to the extract's characteristic aroma and flavor. The composition 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, Citrus unshiu fruit 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 its use in flavors is permitted. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, which typically align with international standards. In Latin America, countries such as Brazil and those in MERCOSUR also permit its use in flavors and fragrances, with specific regulations varying by country.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Citrus unshiu fruit extract is considered safe at typical use levels in food and beverages, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should consider potential sensitization in sensitive individuals. Inhalation exposure is minimal due to the low volatility of the extract's heavier constituents. 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 unshiu fruit extract is valued for its ability to impart a natural and authentic citrus note. It synergizes well with other citrus and floral ingredients, enhancing the overall freshness of a formulation. Common pitfalls include overuse, which can lead to an overpowering citrus note, and underuse, which may result in a lack of impact. Formulators should carefully balance its concentration to achieve the desired sensory effect.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Citrus unshiu fruit extract is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric values for thresholds and exposure limits are less frequently reported. Known data gaps include detailed toxicological studies and region-specific regulatory nuances.
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
- If complex natural material: includes section 5a
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 2026-03-12 06:20:57 GMT (p2)