FlavScents AInsights Entry for Naringin (CAS: 10236-47-2)

1. Identity & Chemical Information

• Common Name(s): Naringin
• IUPAC Name: (2S)-5-hydroxy-2-(4-hydroxyphenyl)-7-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-2,3-dihydrochromen-4-one
• CAS Number: 10236-47-2
• FEMA Number: Not applicable
• Other Identifiers: FL Number: 09.013
• Molecular Formula: C27H32O14
• Molecular Weight: 580.54 g/mol

Naringin is a flavonoid glycoside predominantly found in citrus fruits. It consists of a flavanone backbone with a neohesperidose sugar moiety. The presence of hydroxyl groups contributes to its solubility and potential antioxidant properties. Its structure is crucial for its bitter taste, which is a significant factor in its sensory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Naringin is primarily known for its bitter taste, which is a defining characteristic in grapefruit and other citrus fruits. The intensity of bitterness can vary depending on concentration and the presence of other compounds. It is often used to impart a bitter note in flavor formulations, enhancing the complexity of citrus profiles. The taste threshold for naringin is relatively low, making it a potent bittering agent even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Naringin is naturally found in grapefruit, pomelo, and other citrus fruits. It is biosynthesized in plants through the flavonoid pathway, where naringenin is glycosylated to form naringin. This compound is significant in the context of "natural flavor" designations, as it is derived directly from plant sources without synthetic modification.

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

4. Use in Flavors

Naringin is utilized in flavor systems primarily for its bitter profile, which can enhance the authenticity of citrus flavors. It is commonly used in beverages, confectionery, and certain savory products. Typical use levels in finished products range from 1 to 50 ppm, depending on the desired intensity of bitterness. Naringin is stable under acidic conditions but may degrade under high heat or alkaline environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While naringin is not a primary component in fragrance formulations, its presence in citrus extracts can contribute to the overall scent profile. It may play a role in providing trace realism or modifying the top notes of citrus-based fragrances. Its volatility is relatively low, contributing more to the middle notes rather than the top.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, naringin is generally recognized as safe (GRAS) for use in food products. The European Union permits its use under Regulation (EC) No 1334/2008, with specific FL number status. Post-Brexit, the United Kingdom aligns with EU regulations. In Asia, naringin is accepted in Japan and China, though specific limits may vary. In Latin America, countries like Brazil follow MERCOSUR guidelines, which are generally harmonized with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Naringin's safety profile is well-documented, with oral exposure being the primary concern due to its use in food. The acceptable daily intake (ADI) is not explicitly defined, but typical dietary exposure is considered safe. Dermal exposure is minimal, with low potential for irritation or sensitization. Inhalation exposure is unlikely due to its low volatility. Overall, naringin is considered safe for both food and fragrance applications, with no significant differences in risk profiles.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Naringin is valued for its ability to impart a natural bitterness, enhancing the authenticity of citrus flavors. It synergizes well with other citrus compounds, such as limonene and citral. Formulators should be cautious of its potent bitterness, which can easily overpower other flavor notes if used excessively. It is often underutilized in non-citrus applications where a hint of bitterness could add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on naringin is robust, with well-established sensory and regulatory information. Industry practices are well-documented, though specific use levels may vary. There are no significant data gaps, but ongoing research into its health benefits and potential applications continues to evolve.

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 2026-03-16 14:26:23 GMT (p2)