FlavScents AInsights Entry for Petitgrain Bigarade Oil (CAS: 8014-17-3)

1. Identity & Chemical Information

Petitgrain bigarade oil, also known as petitgrain oil, is a natural complex material derived from the leaves and green twigs of the bitter orange tree (Citrus aurantium). It is not a single chemical compound but a mixture of various constituents. The CAS number for petitgrain bigarade oil is 8014-17-3. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulatory contexts. The composition of petitgrain bigarade oil can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Petitgrain bigarade oil is characterized by its fresh, floral, and slightly woody aroma with a hint of citrus. It is often described as having a green and herbaceous note, contributing to its use as a modifier in both flavors and fragrances. The intensity of its scent is moderate, providing a balanced diffusion that is neither overpowering nor too subtle. While specific taste and odor thresholds are not well-documented, petitgrain oil is typically used to impart a natural and refreshing character to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Petitgrain bigarade oil is naturally sourced from the bitter orange tree, specifically from its leaves and twigs. The oil is obtained through steam distillation, a process that captures the volatile aromatic compounds. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its aroma compounds is primarily due to the enzymatic processes occurring in the plant tissues.

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

4. Use in Flavors

In flavor applications, petitgrain bigarade oil is used across various categories, including beverages, confectionery, and baked goods. It serves as a functional modifier, adding complexity and freshness to flavor systems. Typical use levels in finished food products range from 1 to 20 ppm, with variations depending on the desired intensity and product type. The oil is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Petitgrain bigarade oil is a versatile ingredient in the fragrance industry, commonly used in colognes, soaps, and personal care products. It belongs to the citrus and floral fragrance families and acts as a modifier or impact note. Typical concentration ranges in formulations are from 0.1% to 2%, depending on the product type and desired olfactory profile. The oil contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major constituents of petitgrain bigarade oil include linalyl acetate, linalool, and geranyl acetate, among others. These compounds are responsible for the oil's characteristic aroma and contribute to its functional properties in formulations. The composition can vary based on factors such as geographic origin and extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, petitgrain bigarade oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory frameworks vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and MERCOSUR members have their own regulatory standards, often aligning with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, petitgrain bigarade oil is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines to mitigate these risks. Inhalation exposure is minimal due to the oil's moderate volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Petitgrain bigarade oil is valued for its ability to impart a fresh and natural character to both flavors and fragrances. It synergizes well with other citrus and floral notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired freshness. Formulators should balance its use with complementary ingredients to achieve the best results.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on petitgrain bigarade oil is well-established, with comprehensive documentation available from industry sources and regulatory bodies. While some industry practices are not explicitly documented, they are widely recognized and followed. Data gaps may exist in specific regional regulatory details and precise sensory thresholds.

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

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 2026-08-18 11:31:29 GMT (p2)