FlavScents AInsights Entry: Bergamot Oil Italy (CAS: 8007-75-8)
1. Identity & Chemical Information
Bergamot oil, commonly referred to as Bergamot oil Italy, is a complex natural material extracted from the peel of the Citrus bergamia fruit. It is not a single chemical compound but a mixture of various constituents. The CAS number for bergamot oil is 8007-75-8. It is recognized by FEMA with the number 2153. Other identifiers include its FL number 09.017 and CoE number 140.
As a natural complex material, bergamot oil contains a variety of functional groups, including esters, alcohols, and terpenes, which contribute to its characteristic aroma. The composition of bergamot oil can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Bergamot oil is renowned for its fresh, citrusy, and slightly floral aroma, often described as a sweet and tangy scent with a hint of spice. It is a top note in perfumery, providing a bright and uplifting character. The oil's intensity is moderate, with a high diffusion rate, making it a popular choice for creating vibrant and refreshing fragrance compositions.
In flavor applications, bergamot oil imparts a citrusy and slightly bitter taste, commonly used to enhance the flavor profile of Earl Grey tea. The typical sensory role of bergamot oil is as an impact note, providing a distinct and recognizable aroma and flavor.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Bergamot oil is primarily sourced from the peel of the Citrus bergamia fruit, which is cultivated mainly in the Calabria region of Italy. The oil is obtained through cold pressing of the fruit peel. Bergamot oil's natural occurrence in the fruit peel makes it eligible for "natural flavor" or "natural fragrance" designations in various regulatory contexts.
The formation of bergamot oil involves the enzymatic degradation of the fruit peel's cellular structure, releasing the essential oil. This process is influenced by factors such as the fruit's ripeness and the extraction method used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Bergamot oil is widely used in flavor applications, particularly in the beverage industry. It is a key ingredient in Earl Grey tea, providing its distinctive citrusy flavor. The oil is also used in confectionery, bakery products, and some alcoholic beverages.
Typical use levels of bergamot oil in finished food or beverage products range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. The oil is relatively stable under acidic conditions but can degrade under high heat and prolonged exposure to light and air, necessitating careful formulation and storage.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, bergamot oil is a staple ingredient in many fragrance families, including citrus, floral, and chypre. It serves as a top note, providing freshness and brightness to the fragrance composition. The oil is used in a variety of product types, including perfumes, colognes, and personal care products.
Typical concentration ranges for bergamot oil in fragrances are between 0.5% and 3%, depending on the desired intensity and character of the final product. Its volatility makes it an excellent choice for top notes, contributing to the initial impression of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Bergamot oil is composed of several key constituents, including limonene, linalyl acetate, linalool, and bergapten. Limonene contributes to the oil's citrusy aroma, while linalyl acetate and linalool provide floral and sweet notes. Bergapten, a furanocoumarin, is known for its phototoxic properties, which can vary based on the oil's origin and processing.
The composition of bergamot oil can vary significantly, influenced by factors such as the geographical origin of the fruit, the time of harvest, and the extraction method used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, bergamot oil is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit, with no significant divergence reported.
In Asia, bergamot oil is used in Japan and China, with specific regulations varying by country. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, generally aligning with international standards but with some country-specific variations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Bergamot oil's safety profile varies based on its application. For oral exposure in flavor use, the oil is considered safe within the typical use levels, with no specific ADI or MSDI established. However, its phototoxic constituent, bergapten, necessitates caution in dermal applications. IFRA provides guidelines to limit bergapten content in fragrance formulations to minimize phototoxicity risks.
Inhalation exposure is generally considered safe at typical fragrance concentrations, but occupational exposure should be managed to prevent sensitization. The risk profiles for food and fragrance applications differ primarily due to the presence of phototoxic constituents in dermal applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Bergamot oil is valued for its bright, citrusy aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other citrus oils and floral notes, enhancing the overall complexity of the composition.
Common formulation pitfalls include overuse, which can lead to overpowering citrus notes, and underuse, which may result in a lack of freshness. Formulators should also be mindful of the oil's phototoxic potential and ensure compliance with regulatory guidelines.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on bergamot oil is well-established, with extensive documentation available from authoritative sources. Industry practices are generally well-documented, although some variability exists in composition due to natural factors. Known data gaps include specific ADI values for oral exposure, which are typically addressed through industry-typical practices.
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 2026-02-25 07:57:33 GMT (p2)
