lactuca virosa leaf extract

Material Search

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Ingredient	Name Detail	CAS
lactuca virosa leaf	lactuca virosa leaf	85117-07-3
lactuca virosa leaf tincture	lactuca virosa leaf tincture	85117-07-3

Identifiers

CAS (Single)	85117-07-3
FEMA	N/A
EINECS	N/A
Synonyms	extract of the leaves of the poison lettuce, lactuca virosa l., asteraceae poison lettuce leaf extract wild lettuce leaf 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	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	lactuca virosa leaf

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Lactuca Virosa Leaf Extract (CAS: 85117-07-3)

1. Identity & Chemical Information

Common Name(s): Wild Lettuce Leaf Extract
CAS Number: 85117-07-3
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the leaves of Lactuca virosa, commonly known as wild lettuce.
Description: Lactuca virosa leaf extract is a natural complex material, not a single chemical compound. It is derived from the leaves of the wild lettuce plant, which is known for its milky latex and historical use in traditional medicine.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: The extract is known for its mild, slightly bitter taste and a faint, earthy aroma. It is not typically used for its sensory properties in flavor and fragrance applications.
Taste and/or Odor Thresholds: Data not found.
Typical Sensory Role: Primarily used for its purported therapeutic properties rather than as a flavor or fragrance component.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Lactuca virosa is native to Europe and parts of Asia. The plant is commonly found in meadows and along roadsides.
Formation Pathways: The extract is obtained through the processing of wild lettuce leaves, which involves drying and solvent extraction to concentrate the active compounds.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: The extract can be labeled as a natural ingredient due to its direct derivation from plant material.

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

4. Use in Flavors

Flavor Categories and Applications: Rarely used in mainstream flavor applications due to its bitter profile.
Functional Role in Flavor Systems: Occasionally used in herbal and medicinal formulations for its historical use rather than flavor enhancement.
Typical Use Levels: Data not found. Use levels are typically low due to its strong bitterness.
Stability Considerations: The extract is relatively stable under normal storage conditions but may degrade under extreme heat or light exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Not commonly used in fragrance formulations.
Functional Role: If used, it serves as a trace realism note in herbal or medicinal-themed fragrances.
Typical Concentration Ranges: Data not found. Usage is typically minimal due to its subtle aroma.
Volatility and Top/Middle/Base Contribution: Likely contributes to the base note due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Lactucin, lactucopicrin, and other sesquiterpene lactones.
Note: Composition varies significantly based on the plant's origin, harvest time, and processing methods.

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

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not specifically listed as GRAS.
European Union (Reg. (EC) No 1334/2008): Not specifically listed.
United Kingdom: Follows EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Limited data available; typically not used in mainstream applications.
Latin America (e.g., Brazil, MERCOSUR): Limited data available; typically not used in mainstream applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Limited data available; traditionally used in herbal medicine, suggesting low acute toxicity.
Dermal Exposure: No significant irritation or sensitization reported; however, usage is minimal.
Inhalation Exposure: Not typically relevant due to low volatility and minimal use in fragrances.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Primarily valued for its historical and traditional use in herbal medicine.
Typical Synergies: May be combined with other herbal extracts in medicinal formulations.
Common Formulation Pitfalls: Overuse can lead to excessive bitterness.
Situations Where It is Frequently Over- or Under-Used: Often under-used in modern formulations due to limited sensory appeal.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Historical use in traditional medicine is well-documented.
Industry-Typical but Undocumented Practices: Limited use in modern flavor and fragrance applications.
Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and detailed toxicological data.

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 where applicable.
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 2026-04-28 17:18:55 GMT (p2)

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