FlavScents AInsights Entry for Glycyrrhizic Acid (CAS: 1405-86-3)

1. Identity & Chemical Information

• Common Name(s): Glycyrrhizic acid, Glycyrrhizin
• IUPAC Name: (3β,20β)-20-Carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-β-D-glucopyranuronosyl-α-D-glucopyranosiduronic acid
• CAS Number: 1405-86-3
• FEMA Number: Not applicable
• Other Identifiers: FL No: 16.012
• Molecular Formula: C42H62O16
• Molecular Weight: 822.93 g/mol
• Functional Groups and Structure–Odor Relevance: Glycyrrhizic acid is a triterpenoid saponin glycoside. Its structure includes glucuronic acid moieties, contributing to its sweet taste profile, which is significantly sweeter than sucrose.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Glycyrrhizic acid is primarily recognized for its intense sweet taste, approximately 30 to 50 times sweeter than sucrose. It has a characteristic licorice flavor, often described as earthy and slightly bitter at higher concentrations. The compound is used as a flavor modifier to enhance sweetness and mask bitter notes in various formulations. Its taste threshold is relatively low, making it effective in small quantities.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Glycyrrhizic acid is naturally found in the roots of Glycyrrhiza glabra (licorice plant). It is extracted through aqueous extraction processes. The compound is considered a natural flavoring agent, aligning with "natural flavor" designations in many regulatory frameworks. Its formation in plants involves the glycosylation of glycyrrhetinic acid, a process facilitated by specific plant enzymes.

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

4. Use in Flavors

Glycyrrhizic acid is used across various flavor categories, including confectionery, beverages, and pharmaceuticals, primarily for its sweetening properties. It functions as a flavor enhancer and bitterness masker. Typical use levels in food range from 10 to 100 ppm, with higher concentrations potentially imparting a bitter aftertaste. It is stable under acidic conditions but may degrade under high heat or prolonged exposure to light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While glycyrrhizic acid is not commonly used in fragrance formulations due to its primary role as a sweetener, it may contribute to the overall sensory profile of certain products where a sweet, licorice-like note is desired. Its volatility is low, and it does not significantly contribute to the top, middle, or base notes in traditional perfumery.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Glycyrrhizic acid is generally recognized as safe (GRAS) for use in food products.
• European Union: Approved as a flavoring substance under Regulation (EC) No 1334/2008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Widely accepted in Japan and China, with specific use restrictions in certain food categories.
• Latin America: Approved in Brazil and other MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Glycyrrhizic acid has an acceptable daily intake (ADI) established by JECFA at 0.2 mg/kg body weight. Excessive consumption can lead to pseudoaldosteronism, characterized by hypertension and hypokalemia.
• Dermal Exposure: Not typically relevant due to its primary use in flavors.
• Inhalation Exposure: Low volatility minimizes inhalation risks; occupational exposure is not a significant concern.

Risk profiles differ between food and fragrance applications, with oral exposure being the primary concern in flavor use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Glycyrrhizic acid is valued for its potent sweetening ability and its role in masking bitterness. It synergizes well with other sweeteners like stevia and aspartame. Formulators should be cautious of its potential to impart bitterness at high concentrations and its interaction with other flavor components. It is often under-used in applications where its bitterness-masking properties could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on glycyrrhizic acid is well-established, with comprehensive studies supporting its safety and efficacy as a flavoring agent. Industry practices are well-documented, though some regional regulatory nuances may require further clarification.

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 (not applicable here)

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 2026-01-21 17:45:54 GMT (p2)