FlavScents AInsights Entry: Grapefruit Oil C.P. Argentina (CAS: 8016-20-4)
1. Identity & Chemical Information
Grapefruit oil c.p. Argentina is a natural complex material derived from the peel of Citrus paradisi, commonly known as grapefruit. It is classified under CAS number 8016-20-4. This essential oil does not have a single IUPAC name due to its complex mixture nature. It is recognized by FEMA number 2530. Other identifiers include its FL number 2820 and its IFRA reference, which provides guidelines for its safe use in fragrances. As a natural complex material, grapefruit oil comprises a variety of constituents, primarily monoterpenes and sesquiterpenes, which contribute to its characteristic aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Grapefruit oil is renowned for its fresh, citrusy, and slightly bitter aroma, often described as bright and uplifting. The oil's flavor profile mirrors its scent, offering a tangy and zesty taste with a hint of bitterness. It serves as an impact note in both flavor and fragrance formulations, providing a top note that is both refreshing and invigorating. The intensity of grapefruit oil is moderate, with a diffusion that allows it to blend well with other citrus and floral notes. Specific taste and odor thresholds are not clearly reported, but its sensory impact is well-documented in industry literature.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Grapefruit oil is naturally sourced from the peel of the grapefruit, Citrus paradisi, through cold pressing. This method preserves the volatile compounds that contribute to its distinctive aroma and flavor. The oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients. The formation of its characteristic compounds occurs naturally within the fruit as it matures, influenced by factors such as climate, soil, and cultivation practices.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, grapefruit oil is used across various categories, including beverages, confectionery, and baked goods. It functions as a top note, providing a fresh and tangy citrus flavor that enhances the overall profile of the product. Typical use levels in finished food or beverages range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Stability considerations include sensitivity to heat and oxidation, which can affect its flavor profile over time. Formulators often use antioxidants to preserve its freshness.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Grapefruit oil is a popular choice in the fragrance industry, particularly in citrus, floral, and fresh fragrance families. It serves as a top note, providing an initial burst of freshness and realism. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired impact. Its volatility makes it ideal for top note applications, contributing to the initial impression of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Grapefruit oil is composed of several key constituents, including limonene, myrcene, and nootkatone. Limonene is the predominant component, contributing to the oil's citrusy aroma. Myrcene adds a hint of spiciness, while nootkatone provides a characteristic grapefruit bitterness. The composition of grapefruit oil can vary based on factors such as geographic origin, harvest time, and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, grapefruit oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned FL number 2820. The United Kingdom follows similar regulations post-Brexit. In Asia, grapefruit oil is accepted in Japan and China, with specific guidelines for use in food and cosmetics. In Latin America, countries like Brazil and members of MERCOSUR have their own regulations, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, grapefruit oil is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrances is subject to IFRA guidelines, which recommend limits to prevent irritation and sensitization. Inhalation exposure is generally low risk due to its volatility, but occupational exposure should be managed with adequate ventilation. The risk profiles for food and fragrance applications are similar, with safety ensured through adherence to regulatory guidelines.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Grapefruit oil is valued for its ability to impart a fresh, citrusy note that enhances both flavor and fragrance formulations. It synergizes well with other citrus oils and floral notes, providing a balanced and uplifting profile. Common pitfalls include overuse, which can lead to an overpowering bitterness, and underuse, which may result in a lack of impact. Formulators should consider its volatility and potential for oxidation when designing products.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on grapefruit oil is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some variability exists due to natural factors affecting composition. Known data gaps include specific numeric thresholds for sensory attributes, which are often estimated based on industry experience.
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 2026-01-19 18:13:52 GMT (p2)
