FlavScents AInsights Entry for Lime Concentrate (CAS: 8008-26-2)

1. Identity & Chemical Information

Lime concentrate is a natural complex material derived from the juice of limes, primarily Citrus aurantiifolia and Citrus latifolia. As a complex mixture, it does not have a single IUPAC name or molecular formula. The CAS number for lime concentrate is 8008-26-2. It is commonly used in both flavor and fragrance applications due to its refreshing citrus profile. The material is characterized by its high content of citric acid and various volatile compounds, which contribute to its distinctive aroma and taste.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lime concentrate is known for its vibrant, zesty aroma and flavor, characterized by fresh, tangy, and slightly sweet notes. It has a high intensity and diffusion, making it an impactful ingredient in both flavor and fragrance formulations. The sensory role of lime concentrate often includes serving as an impact note or a modifier to enhance freshness and brightness in a blend. Specific taste and odor thresholds are not clearly reported, but its strong sensory presence suggests low threshold values.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lime concentrate is naturally sourced from lime fruits, which are widely cultivated in tropical and subtropical regions. The concentrate is typically produced by juicing the fruit and then concentrating the juice through evaporation or other methods. This process retains the natural flavor and aroma compounds, making it suitable for "natural flavor" designations. The formation of its characteristic compounds involves enzymatic reactions during fruit ripening and processing.

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

4. Use in Flavors

Lime concentrate is extensively used in flavor applications, particularly in beverages, confectionery, and culinary products. It serves as a primary flavoring agent in citrus-flavored products and can also be used to enhance the freshness and acidity of a formulation. Typical use levels in finished food or beverage products range from 100 to 500 ppm, with variations depending on the desired intensity and product type. Lime concentrate is generally stable under acidic conditions but may degrade under high heat or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, lime concentrate is utilized in citrus, fresh, and green fragrance families. It acts as a top note, providing an initial burst of freshness and zest. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its high volatility makes it an excellent choice for top note applications, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lime concentrate contains several key constituents, including citric acid, limonene, β-pinene, and γ-terpinene. The composition can vary significantly based on the lime variety, growing conditions, and processing methods. These constituents are responsible for the characteristic aroma and flavor profile of lime concentrate.

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

6. Regulatory Status (Regional Overview)

In the United States, lime concentrate 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 has an assigned FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, lime concentrate is accepted in Japan and China, with specific guidelines varying by country. In Latin America, countries like Brazil and those in MERCOSUR recognize its use in food and fragrance applications, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, lime concentrate is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but potential for irritation or sensitization exists, particularly in sensitive individuals. IFRA provides guidelines for safe use in fragrances. Inhalation exposure is minimal due to its low volatility in typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with safety ensured through adherence to regulatory guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lime concentrate is valued for its ability to impart a fresh, zesty character to both flavors and fragrances. It synergizes well with other citrus and tropical notes, enhancing overall freshness. Common formulation pitfalls include overuse, leading to an overpowering or artificial taste or aroma. It is frequently under-used in complex blends where its freshness can provide a balancing effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lime concentrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific quantitative data on thresholds and exposure levels may be limited. Known data gaps include detailed toxicological studies specific to lime concentrate, though general citrus safety data is applicable.

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 2026-02-04 07:22:59 GMT (p2)