FlavScents AInsights Entry for Green Cognac Oil (CAS: 8016-21-5)

1. Identity & Chemical Information

Green cognac oil is a natural complex material derived from the distillation of wine lees. It is not a single chemical compound but a mixture of various constituents. The CAS number for green cognac oil is 8016-21-5. It does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number or CoE number are not typically assigned to such complex materials. The composition of green cognac oil can vary significantly depending on the source, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green cognac oil is characterized by its rich, fruity, and slightly floral aroma with a hint of wine-like notes. It is often described as having a medium to high intensity with a complex diffusion profile. The oil serves as an impact note in fragrance compositions, providing a unique character that enhances the overall sensory experience. Specific odor and taste thresholds are not well-documented, but its distinctive profile makes it a valuable component in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green cognac oil is primarily obtained from the distillation of wine lees, a byproduct of wine production. The formation of this oil involves the fermentation and subsequent distillation processes, which concentrate the aromatic compounds present in the lees. Its designation as a "natural flavor" or "natural fragrance" is supported by its derivation from natural sources and traditional processing methods.

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

4. Use in Flavors

In flavor applications, green cognac oil is used to impart a rich, fruity character to various food and beverage products. It is commonly found in alcoholic beverages, confectionery, and bakery items. The typical use levels in finished products range from 5 to 50 ppm, depending on the desired intensity and product type. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Green cognac oil is utilized in a variety of fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in fragrance formulations are between 0.1% and 1%, depending on the desired effect and product type. Its volatility allows it to blend well with other fragrance components, enhancing the overall olfactory profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Green cognac oil contains a variety of constituents, including esters, alcohols, and acids. Major components may include ethyl lactate, isoamyl acetate, and ethyl hexanoate, among others. The composition can vary significantly based on factors such as the grape variety, fermentation conditions, and distillation process.

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

6. Regulatory Status (Regional Overview)

In the United States, green cognac oil is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is regulated under Reg. (EC) No 1334/2008, with specific FL number status not typically assigned to complex materials. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, the regulatory status may vary, and formulators should consult local regulations for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, green cognac oil 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, although IFRA guidelines should be consulted for specific restrictions. Inhalation exposure is not typically a concern due to its low volatility and use in low concentrations. The risk profiles for food and fragrance applications are generally similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green cognac oil is valued for its unique sensory profile, which can enhance both flavor and fragrance formulations. It synergizes well with other fruity and floral notes, providing depth and complexity. Common formulation pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of character. It is frequently used to add a sophisticated touch to high-end products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on green cognac oil is well-established in terms of its sensory profile and typical applications. However, specific regulatory and toxicological data may be less documented, requiring formulators to rely on industry-typical practices and consult authoritative sources for guidance. 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 2026-02-13 10:01:57 GMT (p2)