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

1. Identity & Chemical Information

Petitgrain oil Paraguay is a natural complex material derived from the leaves and green twigs of the bitter orange tree (Citrus aurantium var. amara). It is classified under CAS number 8014-17-3. This essential oil does not have a single IUPAC name due to its complex nature, but it is recognized by its common name, petitgrain oil. The oil is often referenced in the fragrance industry by its FEMA number, which is 2858. Other identifiers include its FL number, 2835, and it is listed in the IFRA standards for fragrance materials. As a complex mixture, it contains various functional groups, including esters, alcohols, and terpenes, which contribute to its characteristic scent profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Petitgrain oil Paraguay is renowned for its fresh, floral, and slightly woody aroma with a hint of citrus. The oil's scent is often described as green and leafy, with a subtle bitter undertone that adds complexity. It is considered a middle note in perfumery, providing a balancing effect between top and base notes. The intensity of petitgrain oil is moderate, making it suitable for both impact and background roles in fragrance compositions. While specific odor thresholds are not well-documented, its diffusion is generally considered good, allowing it to blend well with other citrus and floral notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Petitgrain oil Paraguay is primarily 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. This essential oil is a staple in the fragrance industry due to its natural origin, qualifying it for "natural fragrance" designations. The formation of its characteristic aroma is attributed to the presence of linalyl acetate, linalool, and other terpenes, which are naturally occurring in the plant material.

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

4. Use in Flavors

In the flavor industry, petitgrain oil Paraguay is used to impart a fresh, citrusy note to various food and beverage products. It is commonly found in flavor categories such as citrus, floral, and herbal. The oil serves as a modifier, enhancing the overall flavor profile by adding complexity and depth. Typical use levels in finished products range from 1 to 10 ppm, depending on the desired intensity and application. Petitgrain oil is relatively stable under normal processing conditions, but care should be taken to avoid prolonged exposure to heat and light, which can degrade its aromatic compounds.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Petitgrain oil Paraguay is a versatile ingredient in the fragrance industry, used across various fragrance families, including citrus, floral, and chypre. It functions as a modifier and impact note, providing freshness and complexity to perfumes, colognes, and personal care products. Typical concentration ranges in formulations vary from 0.1% to 5%, depending on the product type and desired effect. The oil's volatility makes it a valuable middle note, contributing to the fragrance's heart and enhancing the transition between top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Petitgrain oil Paraguay is composed of several key constituents, including linalyl acetate, linalool, geranyl acetate, and myrcene. These compounds are responsible for its characteristic aroma and contribute to its sensory properties. The composition of petitgrain oil can vary based on factors such as geographic origin, harvest time, and processing methods, 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 Paraguay is recognized as GRAS (Generally Recognized As Safe) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and holds an FL number status. The United Kingdom follows similar regulations post-Brexit, maintaining alignment with EU standards. In Asia, countries like Japan and China have specific guidelines for essential oils, while ASEAN countries generally harmonize with international standards. In Latin America, Brazil and MERCOSUR countries recognize petitgrain oil under their respective regulatory frameworks, with some variability in specific requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Petitgrain oil Paraguay is considered safe for use in both flavor and fragrance applications when used within recommended levels. For oral exposure, the oil's components are evaluated under the Threshold of Toxicological Concern (TTC) approach, with no significant adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, although sensitization potential should be assessed, particularly in leave-on products. Inhalation exposure is considered low risk due to the oil's moderate volatility, but occupational safety measures should be in place during handling and processing.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Petitgrain oil Paraguay 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 the formulation. Formulators should be mindful of its moderate intensity to avoid overpowering other components. Common pitfalls include overuse, which can lead to a bitter or soapy note, and underuse, which may result in a lack of desired freshness. Balancing its concentration is key to achieving the optimal sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on petitgrain oil Paraguay is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, although some variability exists due to natural composition differences. Known data gaps include specific odor thresholds and detailed toxicological profiles for individual constituents, which may require further research.

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 2026-07-09 11:13:22 GMT (p2)