FlavScents AInsights Entry for Jambu Oleoresin (CAS: 90131-24-1)
1. Identity & Chemical Information
Jambu oleoresin, also known as Spilanthes acmella extract, is a natural complex material derived from the Spilanthes acmella plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for jambu oleoresin is 90131-24-1. This material 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 its diverse chemical composition, which can vary significantly depending on the source and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Jambu oleoresin is renowned for its unique sensory properties, often described as having a pungent, tingling, and slightly citrus-like aroma. The oleoresin imparts a distinctive tingling sensation on the tongue, which is a hallmark of its sensory profile. This sensation is primarily due to the presence of spilanthol, a key constituent. The intensity of the aroma and the tingling effect can vary based on concentration and formulation. Jambu oleoresin is typically used as an impact note in flavor formulations, providing a novel sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Jambu oleoresin is naturally sourced from the Spilanthes acmella plant, commonly found in tropical and subtropical regions. The oleoresin is obtained through solvent extraction of the plant's flowers and leaves. It is often associated with "natural flavor" designations due to its plant origin. The formation of its characteristic sensory properties is attributed to the presence of spilanthol and other minor constituents, which are naturally occurring in the plant.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, jambu oleoresin is used to impart a unique tingling sensation and a fresh, citrus-like aroma. It is commonly used in beverages, confectionery, and savory products. The typical use levels in finished food or beverage products range from 5 to 50 ppm, depending on the desired intensity. Stability considerations include sensitivity to heat and oxidation, which can affect the sensory properties if not properly managed during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Jambu oleoresin is utilized in fragrance formulations for its distinctive tingling and fresh aroma. It is often included in fragrance families such as citrus and herbal. The oleoresin serves as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrances are qualitative, as the oleoresin is used more for its sensory effect than its aroma alone.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Jambu oleoresin is composed of several key constituents, with spilanthol being the most significant due to its sensory impact. Other constituents may include various terpenes and flavonoids, which contribute to the overall aroma profile. The composition of jambu oleoresin can vary based on factors such as geographic origin, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, jambu oleoresin is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is subject to regulation under Reg. (EC) No 1334/2008, although specific FL number status may not be assigned due to its complex nature. The regulatory status in the United Kingdom aligns with EU regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, the regulatory treatment may vary, and it is advisable to consult local regulations for specific guidance.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, jambu oleoresin 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, but formulators should consider potential irritation or sensitization, particularly due to spilanthol. Inhalation exposure is minimal due to the low volatility of the oleoresin. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Jambu oleoresin is valued for its unique sensory properties, particularly the tingling sensation it imparts. It synergizes well with citrus and herbal notes, enhancing freshness and complexity. Formulators should be cautious of overuse, which can lead to an overpowering effect. It is often underutilized in savory applications, where it can add a novel sensory dimension.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on jambu oleoresin is well-established in terms of its sensory properties and typical use levels. However, industry practices regarding its formulation are often undocumented, and there may be variability in regulatory interpretations across regions. Known data gaps include specific toxicological thresholds and detailed compositional analysis.
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 2026-06-08 15:32:04 GMT (p2)
