FlavScents AInsights Entry for Cananga Oil (CAS: 68606-83-7)

1. Identity & Chemical Information

Cananga oil, derived from the flowers of the Cananga tree (Cananga odorata), is a complex natural material commonly used in both flavor and fragrance industries. It is not a single chemical compound but a mixture of various constituents. The CAS number for cananga oil is 68606-83-7. While it does not have a specific FEMA number due to its complex nature, it is recognized in various industry references for its unique sensory properties. The oil is often compared to ylang-ylang oil, although it is generally considered to be of a lower grade with a slightly different olfactory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cananga oil is characterized by its sweet, floral, and slightly woody aroma, often described as a more herbaceous version of ylang-ylang. The intensity of its scent is moderate, with a diffusion that allows it to blend well in both top and middle notes of fragrance compositions. In flavor applications, it imparts a floral and slightly fruity taste, although its use is more limited compared to its fragrance applications. The oil serves as an impact note in perfumery, providing a lush, tropical floral character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cananga oil is naturally sourced from the flowers of the Cananga tree, which is native to Southeast Asia, particularly Indonesia and the Philippines. The oil is obtained through steam distillation of the flowers. Its designation as a "natural fragrance" is due to its direct extraction from plant material without synthetic alteration. The composition of cananga oil can vary significantly depending on the geographical origin, climate, and processing methods used.

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

4. Use in Flavors

In flavor applications, cananga oil is used sparingly due to its potent floral character. It is typically employed in tropical and exotic flavor profiles, such as those found in certain confectioneries and beverages. The typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially overwhelming the desired flavor profile. Cananga oil is relatively stable under acidic conditions but may degrade under prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cananga oil is widely used in the fragrance industry, particularly in floral and oriental fragrance families. It acts as a modifier and impact note, contributing to the complexity and depth of perfumes. Typical concentration ranges in fragrance formulations are between 0.5% and 5%, depending on the desired intensity and role within the composition. The oil is primarily used in the middle note phase due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The primary constituents of cananga oil include linalool, geranyl acetate, benzyl acetate, and caryophyllene. These components contribute to its characteristic floral and slightly spicy aroma. The composition of cananga oil can vary based on factors such as the region of cultivation and the distillation process used.

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

6. Regulatory Status (Regional Overview)

In the United States, cananga oil is generally recognized as safe (GRAS) for use in food and beverages, although specific regulatory approvals may vary. In the European Union, it is regulated under the EC No 1334/2008 for flavorings, with specific FL number status. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, regulations can vary, with Brazil and MERCOSUR countries having specific guidelines for natural flavorings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cananga oil is considered safe at low concentrations typical in flavor applications, with no specific ADI or MSDI established. Dermal exposure in fragrance use is generally safe, although it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines on its use in perfumery to minimize such risks. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cananga oil is valued for its ability to impart a rich, floral character to both flavors and fragrances. It synergizes well with other floral and citrus notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is often under-utilized in flavor applications due to its potent aroma, requiring careful balancing.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cananga oil is well-established in terms of its sensory profile and typical applications. However, there are gaps in specific toxicological data, particularly regarding long-term exposure effects. Industry practices often rely on historical usage patterns and expert judgment in the absence of comprehensive regulatory guidance.

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 2026-03-16 16:41:56 GMT (p2)