lactuca scariola sativa leaf juice

Full Material List

lactuca sativa leaf juice

Ingredient	Name Detail	CAS
lactuca scariola sativa leaf extract	lactuca sativa leaf extract	84776-66-9
lettuce leaf	lactuca sativa	84776-66-9
dehydrated lettuce leaf	lactuca sativa dehydrated	84776-66-9
lettuce leaf juice concentrate	lactuca sativa leaf juice concentrate	84776-66-9
lettuce leaf oil	lactuca sativa leaf oil	84776-66-9
lettuce leaf powder	N/A	84776-66-9
lettuce leaf puree	lactuca sativa leaf puree	84776-66-9
lettuce seed oil	lactuca sativa seed oil	84776-66-9

Identifiers

CAS (Single)	84776-66-9
FEMA	N/A
EINECS	N/A
Synonyms	juice derived from the leaf of the cabbage lettuce, lactuca scariola l. var. sativa, compositae lactuca sativa leaf juice lettuce leaf juice
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	lettuce leaf

Organoleptic

Organoleptic Notes	1. Flavor Type: herbal lettuce Taste Description: lettuce Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	herbal lettuce,

AInsights BETA

FlavScents AInsights Entry: Lactuca Scariola Sativa Leaf Juice (CAS: 84776-66-9)

1. Identity & Chemical Information

Common Name(s): Lactuca scariola sativa leaf juice, Lettuce leaf juice
CAS Number: 84776-66-9
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the leaves of Lactuca scariola sativa
Source: Extracted from the leaves of the lettuce plant, Lactuca scariola sativa, commonly known as wild lettuce or prickly lettuce.

Lactuca scariola sativa leaf juice is a natural complex material, primarily used in flavor and fragrance applications. As a plant-derived extract, its composition can vary significantly depending on factors such as the plant's origin, harvest time, and processing methods. This variability must be considered when formulating products to ensure consistency and quality.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lactuca scariola sativa leaf juice is characterized by its mild, green, and slightly bitter aroma, reminiscent of fresh lettuce. The flavor profile is similarly mild, with a subtle bitterness that can add a fresh, green note to flavor formulations. The intensity of the aroma is generally low, making it suitable for use as a background note or modifier in complex flavor systems.

The sensory role of this material is typically as a background realism enhancer, providing a natural, green note that can complement other flavors. It is not typically used as an impact note due to its subtlety.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lactuca scariola sativa leaf juice is naturally sourced from the leaves of the Lactuca scariola sativa plant. This plant is commonly found in temperate regions and is widely cultivated for its edible leaves. The juice is obtained through mechanical pressing or extraction processes.

The designation of this material as a "natural flavor" is supported by its direct derivation from plant material without significant chemical alteration. This aligns with regulatory definitions of natural flavors in many regions.

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

4. Use in Flavors

Lactuca scariola sativa leaf juice is used in a variety of flavor applications, particularly in savory products where a fresh, green note is desired. It is commonly found in salad dressings, soups, and sauces. Its functional role in flavor systems is primarily as a background note, enhancing the perception of freshness and naturalness.

Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the complexity of the flavor system. These values are industry-typical estimates, as specific documented ranges are not widely available.

Stability considerations include moderate sensitivity to heat and oxidation, which can affect the freshness of the flavor. Formulators should consider these factors when designing products that will undergo thermal processing or have extended shelf lives.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, lactuca scariola sativa leaf juice is used to impart a fresh, green note that can enhance the naturalness of floral and herbal compositions. It is typically used in low concentrations, often as a trace realism enhancer or modifier.

The material contributes primarily to the top and middle notes of a fragrance, providing a fresh, green character that can complement other botanical elements. Its volatility is moderate, allowing it to blend well with both top and middle note components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Chlorophyll, lactucopicrin, sesquiterpene lactones
Note: The composition of lactuca scariola sativa leaf juice can vary significantly based on factors such as geographic origin, harvest time, and processing methods. This variability should be considered in formulation to ensure consistency.

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

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; generally recognized as safe when used in accordance with good manufacturing practices.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; considered a natural flavoring substance.
United Kingdom: Follows EU regulations post-Brexit; no significant divergence reported.
Asia: Limited specific regulatory information; generally aligns with international standards for natural flavorings.
Latin America: Limited specific regulatory information; generally aligns with international standards for natural flavorings.

Regulatory treatment of lactuca scariola sativa leaf juice varies by region, with most jurisdictions recognizing it as a natural flavoring substance. However, explicit approvals and harmonized assumptions may differ, necessitating careful review of local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally recognized as safe when used in food products at typical flavoring levels. No specific ADI or MSDI values are available.
Dermal Exposure: Limited data on irritation or sensitization; considered low risk based on typical use levels in fragrances.
Inhalation Exposure: Volatility is moderate; no specific occupational exposure limits identified.

The safety profile of lactuca scariola sativa leaf juice is generally favorable, with low risk of adverse effects at typical use levels in both food and fragrance applications. However, formulators should consider potential variability in composition and ensure compliance with relevant safety guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lactuca scariola sativa leaf juice is valued for its ability to impart a fresh, green note that enhances the naturalness of both flavors and fragrances. It synergizes well with other botanical and herbal notes, providing a subtle complexity that can elevate the overall sensory experience.

Common formulation pitfalls include overuse, which can lead to an undesirable bitterness, and underuse, which may result in a lack of perceived freshness. Formulators should carefully balance its concentration to achieve the desired effect without overpowering other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lactuca scariola sativa leaf juice is well-established in terms of its sensory profile and typical applications. However, specific quantitative data on use levels and regulatory approvals are less documented, requiring formulators to rely on industry-typical practices and informed estimates.

Known data gaps include detailed toxicological studies and comprehensive regulatory listings, which may necessitate further research or consultation with regulatory experts.

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

QA Check: Complete

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 2026-04-28 17:19:53 GMT (p2)

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