zanthoxylum piperitum branch/leaf extract

Material Search

Ingredient	Name Detail	CAS
zanthoxylum piperitum extract	zanthoxylum piperitum extract	97404-53-0
zanthoxylum piperitum fruit absolute CO2 extract	zanthoxylum piperitum fruit absolute CO2 extract	97404-53-0
zanthoxylum piperitum fruit extract	zanthoxylum piperitum fruit extract	97404-53-0
zanthoxylum piperitum fruit oil	N/A	97404-53-0
zanthoxylum piperitum peel extract	zanthoxylum piperitum peel extract	97404-53-0
zanthoxylum piperitum seed extract	zanthoxylum piperitum seed extract	97404-53-0

Identifiers

CAS (Single)	97404-53-0
FEMA	N/A
EINECS	N/A
Synonyms	japanese prickly- ash branch/leaf extract prickly ash branch/leaf extract extract of the branch/leaf of the prickly ash, zanthoxylum piperitum, rutaceae sichuan pepper branch/leaf extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	pepper japanese pepper

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

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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.

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SZECHUAN PEPPER EXTRACT • 6265

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