tomato leaf oil

Full Material List

N/A

Identifiers

CAS (Single)	68917-39-5
FEMA	N/A
EINECS	N/A
Synonyms	lycopersicon esculentum fruit oil lycopersicum esculentum fruit oil oil extrated from the fruit of the tomato, solanum lycopersicum l., solanaceae solanum lycopersicum fruit oil tomato oil
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	tomato fruit

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry for Tomato Leaf Oil (CAS: 68917-39-5)

1. Identity & Chemical Information

Tomato leaf oil is a natural complex material derived from the leaves of the tomato plant (Solanum lycopersicum). It is not a single chemical compound but a mixture of various constituents. The CAS number for tomato leaf oil is 68917-39-5. It does not have a specific FEMA number or IUPAC name due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such complex materials. The composition of tomato leaf oil can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Tomato leaf oil is characterized by its fresh, green, and herbaceous aroma, reminiscent of crushed tomato leaves. It has a strong, diffusive odor with a slight fruity undertone. The oil is often used as an impact note in formulations to impart a natural, green freshness. The taste and odor thresholds for tomato leaf oil are not well-documented, but it is generally used in small amounts due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Tomato leaf oil is naturally sourced from the leaves of the tomato plant, Solanum lycopersicum. The oil is typically obtained through steam distillation of the leaves. It is considered a natural fragrance and flavor material, aligning with the "natural flavor" designation in many regulatory frameworks. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, particularly during leaf crushing or damage.

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

4. Use in Flavors

Tomato leaf oil is used in flavor formulations to provide a fresh, green note, often in savory applications such as soups, sauces, and dressings. It serves as a functional ingredient to enhance the authenticity of vegetable and herbaceous flavors. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under typical food processing conditions but may degrade under prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, tomato leaf oil is valued for its ability to impart a fresh, green, and slightly fruity note. It is used in various fragrance families, including green, herbal, and chypre compositions. The oil acts as a modifier or impact note, often in trace amounts, to enhance the naturalness of a fragrance. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Tomato leaf oil typically contains a variety of constituents, including but not limited to hexanal, (Z)-3-hexenol, (Z)-3-hexenyl acetate, and beta-ionone. The exact composition can vary based on factors such as geographic origin and extraction method. These constituents are responsible for the oil's characteristic green and herbaceous aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, tomato leaf oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is subject to regulation under Regulation (EC) No 1334/2008, although specific FL number status may not be assigned. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural flavor materials. In Latin America, countries like Brazil and MERCOSUR members 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, tomato leaf oil is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should consider potential sensitization, especially in leave-on products. Inhalation exposure is minimal due to the low volatility of the oil. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Tomato leaf oil is valued for its ability to impart a fresh, natural green note, enhancing the authenticity of both flavors and fragrances. It synergizes well with other green and herbal materials but can be overpowering if overused. Formulators should be cautious of its intensity and potential for rapid degradation under heat. It is often underutilized in complex fragrance compositions where a natural green note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on tomato leaf oil is well-established, particularly regarding its sensory profile and typical applications. However, specific regulatory details and toxicological data may be less documented, requiring formulators to rely on industry-typical practices and informed estimates. Known data gaps include precise compositional analysis and detailed safety evaluations.

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 2026-04-20 02:31:37 GMT (p2)

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