dehydrated lettuce leaf

Material Search

lactuca sativa dehydrated

Ingredient	Name Detail	CAS
lactuca scariola sativa leaf extract	lactuca sativa leaf extract	84776-66-9
lactuca scariola sativa leaf juice	lactuca sativa leaf juice	84776-66-9
lettuce leaf	lactuca sativa	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	dehydrated lactuca sativa leaf dehydrated lactuca scariola sativa leaf
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	not found in nature

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Dehydrated Lettuce Leaf (CAS: 84776-66-9)

1. Identity & Chemical Information

Common Name(s): Dehydrated Lettuce Leaf
CAS Number: 84776-66-9
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the leaves of lettuce (Lactuca sativa) through dehydration processes.
Key Constituents: As a natural complex material, dehydrated lettuce leaf does not have a single molecular structure. Its composition includes various phytochemicals such as chlorophyll, carotenoids, and flavonoids, which may vary based on the lettuce variety and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dehydrated lettuce leaf is characterized by a mild, green, and slightly earthy aroma, reminiscent of fresh lettuce but with a more subdued intensity due to the dehydration process. The flavor profile is similarly mild, with a subtle vegetal taste that can add a background note of freshness to flavor formulations. The sensory role of dehydrated lettuce leaf is typically as a background realism enhancer, providing a natural green note without overpowering other flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dehydrated lettuce leaf is derived from the leaves of the lettuce plant, Lactuca sativa, which is widely cultivated for culinary use. The dehydration process involves removing moisture from the fresh leaves, which concentrates the flavor and aroma compounds. This material is relevant for "natural flavor" designations, as it originates from a natural source and undergoes minimal processing.

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

4. Use in Flavors

Dehydrated lettuce leaf is used in flavor applications to impart a subtle green note, often in savory products such as soups, sauces, and dressings. Its functional role is primarily as a background note that enhances the perception of freshness. 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. It is generally stable under typical food processing conditions, though extreme heat may degrade some of its volatile components.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, dehydrated lettuce leaf is less commonly used but can contribute a fresh, green note to certain fragrance families, particularly those emphasizing natural or herbal themes. It serves as a modifier or trace realism note, typically used at low concentrations due to its subtle aroma. Its volatility is moderate, contributing primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Chlorophyll: Provides green color and contributes to the fresh aroma.
Carotenoids: Contribute to the color and may have antioxidant properties.
Flavonoids: Impact the flavor profile and may offer health benefits.

Composition can vary significantly based on the lettuce variety, growing conditions, and dehydration process.

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

6. Regulatory Status (Regional Overview)

United States: Not specifically listed by FEMA; generally recognized as safe (GRAS) when used in typical food applications.
European Union: Covered under Regulation (EC) No 1334/2008 for natural flavoring substances.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Generally accepted in Japan and China under natural flavoring guidelines; specific regulations may vary.
Latin America: Accepted under MERCOSUR regulations for natural flavorings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally considered safe for consumption in typical food use levels; no specific ADI or MSDI established.
Dermal Exposure: Low risk of irritation or sensitization; not commonly used in topical applications.
Inhalation Exposure: Minimal risk due to low volatility; occupational exposure considerations are minimal.

Risk profiles do not significantly differ between food and fragrance applications, given the low concentrations typically used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dehydrated lettuce leaf is valued for its ability to impart a natural green note without overwhelming other flavors. It synergizes well with other vegetal and herbal notes, enhancing the perception of freshness. Formulators should be cautious of overuse, which can lead to an undesirable earthy taste. It is often underutilized in fragrance applications, where it can provide a unique fresh note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dehydrated lettuce leaf is well-established for flavor applications, with industry-typical practices documented. However, specific regulatory approvals and toxicological data are less comprehensive, reflecting its niche use. Known data gaps include detailed sensory thresholds and comprehensive toxicological profiles.

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 2026-04-28 17:16:35 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier