FlavScents AInsights Entry: Capsicum Oleoresin (CAS: 8023-77-6)

1. Identity & Chemical Information

Capsicum oleoresin, also known as capsicum extract, is a natural complex material derived from the fruits of plants in the Capsicum genus, primarily Capsicum annuum and Capsicum frutescens. It is not a single chemical compound but a mixture containing capsaicinoids, carotenoids, and other volatile compounds. The CAS number for capsicum oleoresin is 8023-77-6. It does not have a specific FEMA number due to its complex nature. The oleoresin is characterized by its pungent and spicy properties, primarily due to the presence of capsaicinoids like capsaicin and dihydrocapsaicin.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Capsicum oleoresin is known for its intense, pungent, and spicy aroma and flavor, which can be described as hot, peppery, and slightly earthy. The intensity of the oleoresin can vary significantly depending on the concentration of capsaicinoids. It is often used as an impact note in flavor formulations to provide heat and spice. The taste threshold for capsaicinoids is very low, making even small amounts effective in imparting a strong sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Capsicum oleoresin is naturally sourced from the fruits of Capsicum species, which are widely cultivated in tropical and subtropical regions. The oleoresin is obtained through solvent extraction of dried capsicum pods. The pungency is primarily due to capsaicinoids, which are biosynthesized in the placental tissues of the fruit. Capsicum oleoresin is often labeled as a "natural flavor" due to its derivation from plant sources.

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

4. Use in Flavors

Capsicum oleoresin is extensively used in flavor applications, particularly in savory products such as sauces, snacks, and seasonings. It serves as a functional ingredient to impart heat and enhance the overall flavor profile. Typical use levels in food products range from 1 to 100 ppm, depending on the desired intensity. The oleoresin is stable under heat but can degrade under prolonged exposure to light and oxygen, necessitating careful formulation and packaging.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, capsicum oleoresin is used sparingly due to its potent aroma. It is primarily utilized in niche perfumery to add a spicy, warm note to compositions. The oleoresin contributes to the middle to base notes of a fragrance, providing depth and complexity. Typical concentrations in fragrance formulations are low, often less than 0.1%, to avoid overpowering other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Capsicum oleoresin contains several key constituents, including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and various carotenoids such as capsanthin and capsorubin. The composition can vary significantly based on the capsicum variety, growing conditions, and extraction method. These constituents are responsible for the oleoresin's characteristic pungency and color.

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

6. Regulatory Status (Regional Overview)

In the United States, capsicum oleoresin is generally recognized as safe (GRAS) for use in food by the FDA and FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned an FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, capsicum oleoresin is approved for use in countries like Japan and China, with specific usage guidelines. In Latin America, countries such as Brazil and members of MERCOSUR have their own regulations, often harmonized with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Capsicum oleoresin is considered safe for oral consumption at typical use levels, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure can cause irritation and sensitization, necessitating caution in fragrance applications. Inhalation exposure is generally low risk but should be managed in occupational settings to prevent respiratory irritation. The risk profiles differ between food and fragrance applications, with higher caution advised for dermal and inhalation routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Capsicum oleoresin is valued for its ability to impart heat and enhance flavor complexity. It synergizes well with other spices and savory ingredients. Formulators should be cautious of its potency to avoid overpowering the product. It is often under-used in fragrance due to its strong aroma but can add unique character when used judiciously.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on capsicum oleoresin is well-established, with comprehensive studies on its sensory properties and safety. Industry practices are well-documented, though some variability exists in regulatory interpretations across regions. Known data gaps include detailed compositional analysis for specific capsicum varieties.

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 2026-02-13 08:41:33 GMT (p2)