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

1. Identity & Chemical Information

Lettuce leaf oil is a natural complex material derived from the leaves of the lettuce plant, typically Lactuca sativa. As an essential oil, it is composed of a mixture of volatile compounds rather than a single chemical entity. The CAS number for lettuce leaf oil is 84776-66-9. It does not have a specific FEMA number or other identifiers like an FL number or CoE number, as it is not commonly used in mainstream flavor or fragrance applications. The composition of lettuce leaf oil can vary significantly depending on the source, harvest time, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lettuce leaf oil is characterized by a fresh, green, and slightly bitter aroma, reminiscent of freshly cut lettuce. Its odor intensity is moderate, providing a crisp and clean note that can enhance the freshness of a formulation. The oil is typically used as a background realism note or a modifier in both flavor and fragrance applications. Specific taste and odor thresholds for lettuce leaf oil are not well-documented, but its sensory impact is generally subtle, requiring careful balancing in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lettuce leaf oil is naturally sourced from the leaves of the lettuce plant, Lactuca sativa. The oil is obtained through steam distillation of the leaves, capturing the volatile aromatic compounds. Lettuce is widely cultivated, making its essential oil a candidate for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used. The formation of its characteristic aroma compounds is primarily due to enzymatic processes occurring in the plant tissues.

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

4. Use in Flavors

In flavor applications, lettuce leaf oil is used to impart a fresh, green note that can enhance the authenticity of vegetable or salad-type flavors. It is typically employed in savory applications, such as dressings, sauces, and soups. The typical use levels in finished food products are not well-documented, but industry estimates suggest a range of 1-10 ppm, depending on the desired intensity and the complexity of the flavor system. Lettuce leaf oil is relatively stable under mild heat and neutral pH conditions but may degrade under extreme processing conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Lettuce leaf oil finds use in fragrance formulations, particularly in green and fresh fragrance families. It serves as a modifier or trace realism note, adding a crisp, natural element to perfumes, personal care products, and household items. The oil is typically used at low concentrations, often less than 1% of the total fragrance composition, due to its moderate volatility and top note contribution. Its fresh character makes it suitable for spring and summer-themed fragrances.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lettuce leaf oil is composed of various volatile compounds, with key constituents including terpenes, aldehydes, and alcohols. Common components may include myrcene, limonene, and hexanal, although the exact composition can vary. The variability is influenced by factors such as the plant's growing conditions and the extraction method used.

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

6. Regulatory Status (Regional Overview)

Lettuce leaf oil's regulatory status varies by region. In the United States, it is not specifically listed as a FEMA GRAS substance, and its use in flavors and fragrances may be subject to general safety evaluations. In the European Union, it may be used under the general provisions of Regulation (EC) No 1334/2008, provided it meets safety requirements. Post-Brexit, the UK aligns closely with EU regulations. In Asia and Latin America, specific regulatory guidance is limited, and use may depend on local safety assessments and approvals.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

The safety profile of lettuce leaf oil is not extensively documented. For oral exposure, typical use levels in food are low, minimizing potential risks. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although specific data is lacking. Inhalation exposure is generally low risk due to the oil's moderate volatility. Overall, the risk profiles for food and fragrance applications are expected to be similar, with low exposure levels reducing potential safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lettuce leaf oil is valued for its ability to impart a fresh, green note that enhances the authenticity of formulations. It synergizes well with other green and herbal notes, such as basil or mint. Formulators should be cautious of overuse, as its bitterness can become pronounced. It is often under-utilized due to its subtlety, making it a unique addition to complex flavor and fragrance systems.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on lettuce leaf oil is limited, with much of its use based on industry practices rather than extensive scientific documentation. While its sensory characteristics are well-recognized, specific regulatory and safety data are less established. Formulators should rely on industry-typical practices and conduct thorough evaluations when incorporating this material into products.

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 17:15:51 GMT (p2)