citrus myrtifolia extract

Full Material List

citrus myrtifolia l. extract

Identifiers

CAS (Single)	97675-68-8
FEMA	N/A
EINECS	N/A
Synonyms	citrus x myrtifolia extract citrus aurantium var. myrtifolia extract myrtle-leaved orange extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	citrus myrtifolia

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Citrus Myrtifolia Extract (CAS: 97675-68-8)

1. Identity & Chemical Information

Citrus myrtifolia extract is a natural complex material derived from the Citrus myrtifolia plant, commonly known as myrtle-leaved orange tree. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for citrus myrtifolia extract is 97675-68-8. It does not have a specific FEMA number or other identifiers like FL number or CoE number due to its complex nature. As a natural extract, it is characterized by a diverse array of volatile and non-volatile compounds, contributing to its unique sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus myrtifolia extract is renowned for its fresh, citrusy aroma with sweet and slightly floral undertones. The odor intensity is moderate, providing a refreshing and uplifting scent profile. It is often described as having a bright, zesty character with a hint of bitterness, typical of citrus fruits. The extract serves as an impact note in formulations, offering a burst of citrus freshness that can enhance both flavor and fragrance compositions. Specific taste and odor thresholds are not well-documented, but its sensory role is primarily as a top note in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citrus myrtifolia is native to the Mediterranean region, particularly Italy and France. The extract is obtained from the fruit of the myrtle-leaved orange tree, which is a hybrid species. The formation of its characteristic aroma compounds occurs naturally as the fruit matures, involving enzymatic processes that convert precursor molecules into volatile aromatic compounds. This extract is often used in products labeled as "natural flavor" or "natural fragrance" due to its derivation from a natural source.

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

4. Use in Flavors

Citrus myrtifolia extract is utilized in a variety of flavor categories, including beverages, confectionery, and desserts. It functions as a flavor enhancer, providing a natural citrus note that can complement other fruit flavors. Typical use levels in finished food or beverage products range from 10 to 100 ppm, depending on the desired intensity and product type. Stability considerations include moderate resistance to heat and pH variations, although it may be prone to oxidation, necessitating the use of antioxidants in formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, citrus myrtifolia extract is valued for its contribution to citrus and floral fragrance families. It acts as a top note, providing an initial burst of freshness and realism. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired impact and product type. Its volatility makes it suitable for use in perfumes, colognes, and personal care products, where it imparts a lively and invigorating scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of citrus myrtifolia extract include limonene, linalool, and citral, which are responsible for its characteristic citrus aroma. The composition of the extract can vary significantly based on factors such as geographic origin, harvest time, and extraction method. These constituents are present in varying proportions, contributing to the overall sensory profile of the extract.

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

6. Regulatory Status (Regional Overview)

In the United States, citrus myrtifolia extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not clearly reported. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory status varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and those in 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, citrus myrtifolia extract is considered safe within the typical use levels in food and beverages, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, although IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its use in low concentrations, but occupational exposure should be managed with appropriate ventilation. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus myrtifolia extract is valued for its ability to impart a natural citrus note, enhancing the freshness and appeal of both flavors and fragrances. It synergizes well with other citrus and floral ingredients, providing a balanced and harmonious profile. Formulators should be cautious of its oxidation potential and consider using stabilizers. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus myrtifolia extract is well-established in terms of its sensory profile and typical applications. However, specific regulatory details and toxicological data are less documented, requiring formulators to rely on industry-typical practices and guidelines. Known data gaps include precise compositional analysis and regional regulatory nuances.

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 2026-03-17 23:47:20 GMT (p2)

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