FlavScents AInsights Entry: Capsicum Oleoresin CO2 Extract (CAS: 8023-77-6)
1. Identity & Chemical Information
Capsicum oleoresin CO2 extract is a natural complex material derived from the fruit of Capsicum species, commonly known as chili peppers. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 8023-77-6. It does not have a specific FEMA number due to its complex nature. The extract is characterized by its pungent components, primarily capsaicinoids, which contribute to its sensory properties. The composition of capsicum oleoresin can vary significantly depending on the source, harvest time, and extraction process.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Capsicum oleoresin CO2 extract is known for its intense, pungent aroma and flavor, reminiscent of fresh chili peppers. The extract exhibits a strong, spicy character with a warm, biting sensation. It is often used as an impact note in flavor formulations to impart heat and enhance the overall sensory experience. The odor and flavor intensity can vary, and the extract is typically used in small quantities due to its potency. Specific taste and odor thresholds are not well-documented, but its sensory role is primarily as an impact note.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Capsicum oleoresin is naturally sourced from the fruit of Capsicum species, including Capsicum annuum and Capsicum frutescens. The formation of its key constituents, such as capsaicinoids, occurs naturally in the fruit as a defense mechanism against herbivores. The extract is considered a natural flavor and fragrance material, aligning with the "natural flavor" designation due to its direct derivation from plant sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Capsicum oleoresin CO2 extract is widely used in flavor applications, particularly in savory products such as sauces, snacks, and seasonings. It serves as a functional ingredient to provide heat and enhance flavor profiles. Typical use levels in finished food products range from 1 to 100 ppm, depending on the desired intensity. The extract is stable under various conditions, but care should be taken to avoid excessive heat during processing, which can degrade its pungent components.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, capsicum oleoresin CO2 extract is used to add a spicy, warm note to compositions. It is commonly found in oriental and spicy fragrance families and is used in products such as perfumes, colognes, and personal care items. The extract contributes primarily as a middle note due to its moderate volatility. Typical concentration ranges are qualitative, as the extract is used more for its unique character than for its intensity.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Capsicum oleoresin CO2 extract contains several key constituents, including capsaicin, dihydrocapsaicin, and other capsaicinoids, which are responsible for its pungency. The composition can vary based on factors such as the Capsicum species used, geographic origin, and extraction method. Other components may include carotenoids and volatile oils, contributing to its color and aroma.
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 flavor use by FEMA. 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. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and members of MERCOSUR 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, capsicum oleoresin is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational handling should include appropriate safety measures to prevent irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Capsicum oleoresin CO2 extract 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 applications due to its strong character, but when used judiciously, it can add a unique dimension to compositions.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on capsicum oleoresin CO2 extract is well-established in terms of its sensory properties and regulatory status. However, specific quantitative data on sensory thresholds and toxicological parameters may be limited. Industry practices are generally well-documented, but variations in composition due to natural factors should be considered.
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 2026-06-23 12:49:55 GMT (p2)
