FlavScents AInsights Entry: Barosma Betulina Leaf Oil (CAS: 68650-46-4)
1. Identity & Chemical Information
Barosma betulina leaf oil, commonly known as Buchu oil, is a natural complex material derived from the leaves of the Barosma betulina plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for this essential oil is 68650-46-4. While it does not have a specific FEMA number, it is recognized in the flavor and fragrance industry for its unique profile. Other identifiers include its listing in various natural product databases and regulatory documents. The composition of Buchu oil can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Buchu oil is characterized by its strong, minty, and camphoraceous odor with a fruity undertone reminiscent of blackcurrant. The intensity of its aroma is quite high, making it a potent impact note in formulations. It is often used to impart a fresh, herbal quality to both flavors and fragrances. The taste threshold for Buchu oil is not well-documented, but its sensory role is typically as a modifier or enhancer, providing a distinctive character to the overall profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Buchu oil is naturally sourced from the leaves of the Barosma betulina plant, native to South Africa. The oil is obtained through steam distillation of the leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds is primarily due to the plant's secondary metabolism, which produces a complex mixture of terpenes and other volatile compounds.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, Buchu oil is used in a variety of applications, including beverages, confectionery, and savory products. It serves as a functional ingredient to provide a minty, fruity note that enhances the overall flavor profile. Typical use levels in finished products range from 0.1 to 10 ppm, depending on the desired intensity and product type. Buchu oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Buchu oil is utilized in fragrance formulations for its fresh, herbal, and fruity notes. It is commonly found in fragrance families such as fougère and chypre, as well as in personal care products like soaps and shampoos. The oil acts as a top to middle note, providing an initial burst of freshness that transitions into a more subtle background aroma. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the product type and desired effect.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Buchu oil is composed of several key constituents, including diosphenol, pulegone, and limonene. These compounds contribute to its characteristic aroma and flavor profile. The exact composition can vary based on factors such as the plant's growing conditions and the distillation process. It is important for formulators to verify the specific composition of the oil they are using to ensure consistency and quality.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Buchu oil is generally recognized as safe (GRAS) for use in flavors, although specific regulatory approvals may vary. In the European Union, it is subject to the regulations outlined in Reg. (EC) No 1334/2008, and it holds an FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, the regulatory status may differ, and it is advisable to consult local regulations for specific guidance.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Buchu oil is considered safe within the typical use levels in food products, although specific ADI or MSDI values are not clearly reported. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, and it is important to adhere to IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be in place to minimize exposure during handling and processing.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Buchu oil is valued for its unique sensory profile, which can enhance both flavors and fragrances. It synergizes well with other minty and fruity notes, but care should be taken to avoid overpowering the formulation. Common pitfalls include using too high a concentration, leading to an undesirable medicinal note. It is often under-used in complex formulations where its subtlety can add depth and interest.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Buchu oil is well-established in terms of its sensory characteristics and typical uses. However, there are gaps in specific toxicological data and regulatory approvals in certain regions. Industry practices often rely on historical use and expert judgment, highlighting the need for ongoing research and documentation.
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 2026-01-22 16:46:53 GMT (p2)
