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

1. Identity & Chemical Information

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 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 oil can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Petitgrain 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, which contributes to its use as a modifier in both flavors and fragrances. The intensity of its scent is moderate, making it suitable for use as a background realism note or as an impact note in formulations. The oil's diffusion is relatively high, allowing it to impart a noticeable presence in a blend. Specific odor and taste thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer of freshness.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Petitgrain oil is naturally sourced from the bitter orange tree, specifically from its leaves and twigs. The oil is typically obtained through steam distillation. It is considered a natural fragrance and flavor material, aligning with the "natural flavor" designation due to its direct derivation from plant material. The formation of its characteristic aroma compounds involves enzymatic processes within the plant tissues, which are preserved during the distillation process.

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

4. Use in Flavors

In flavor applications, petitgrain 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 10 ppm, with higher concentrations potentially leading to overpowering effects. Stability considerations include moderate resistance to heat and pH variations, though it may be susceptible to oxidation, necessitating careful storage and formulation practices.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Petitgrain oil is widely used in the fragrance industry, particularly in colognes, soaps, and personal care products. It is a key component in the citrus and floral fragrance families, often used for its fresh and uplifting qualities. The oil functions as a top to middle note, providing a bright and clean scent that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.1% to 2%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Petitgrain oil typically contains linalyl acetate, linalool, and geranyl acetate as major constituents. These compounds contribute significantly to its characteristic aroma. The composition of petitgrain oil can vary based on factors such as geographic origin and extraction method, which should be considered during formulation.

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

6. Regulatory Status (Regional Overview)

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

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, petitgrain 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 for its use in fragrances to minimize such risks. Inhalation exposure is typically low risk, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications are generally similar, with safety ensured through adherence to recommended use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Petitgrain oil is valued for its ability to impart freshness and complexity to both flavors and fragrances. It synergizes well with other citrus and floral notes, enhancing the overall profile of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is often under-utilized in formulations seeking a subtle, natural freshness. 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 petitgrain oil is well-established, particularly regarding its sensory characteristics and typical uses. However, industry practices often rely on undocumented synergies and formulation strategies. Known data gaps include specific odor and taste thresholds, which are not clearly reported in the literature. Regulatory ambiguities may arise from varying international standards, necessitating careful review of regional guidelines.

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 2026-07-09 10:36:04 GMT (p2)