FlavScents AInsights Entry: Lime Oil Distilled (CAS: 8008-26-2)

1. Identity & Chemical Information

• Common Name(s): Lime Oil Distilled
• CAS Number: 8008-26-2
• FEMA Number: 2631
• Other Identifiers: IFRA reference, FL number
• Material Type: Natural complex material derived from Citrus aurantiifolia or Citrus latifolia
• Description: Lime oil distilled is a natural complex material obtained through the steam distillation of lime peels. It is characterized by its fresh, citrusy aroma and is widely used in both flavor and fragrance applications. The composition of lime oil can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Lime oil distilled is known for its fresh, zesty, and citrusy aroma with a slightly sweet undertone. It is often described as having a bright and uplifting scent that is both refreshing and invigorating.
• Taste and/or Odor Thresholds: Not clearly reported; typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: Lime oil is commonly used as an impact note in both flavors and fragrances, providing a burst of freshness and enhancing the overall sensory profile of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Lime oil is primarily sourced from the peels of Citrus aurantiifolia (Key lime) and Citrus latifolia (Persian lime).
• Formation Pathways: The oil is obtained through steam distillation, which involves heating the lime peels to release volatile compounds.
• Relevance to "Natural Flavor" or "Natural Fragrance" Designation: Lime oil distilled is considered a natural flavor and fragrance ingredient due to its derivation from natural citrus sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Lime oil is extensively used in beverages, confectionery, and culinary applications to impart a fresh citrus flavor.
• Functional Role in Flavor Systems: It acts as a top note, providing a bright and refreshing citrus character.
• Typical Use Levels: Documented use levels range from 5 to 50 ppm in finished food products, with variations depending on the specific application and desired intensity.
• Stability Considerations: Lime oil is sensitive to heat and light, which can lead to oxidation and degradation of its aromatic compounds.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Lime oil is used in citrus, fresh, and fruity fragrance families. It is commonly found in personal care products, household cleaners, and air fresheners.
• Functional Role: It serves as a top note, providing an initial burst of freshness and enhancing the overall fragrance profile.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Lime oil is highly volatile and primarily contributes to the top note of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Major Constituents: Limonene, β-pinene, γ-terpinene, and citral are among the key constituents of lime oil distilled.
• Composition Variability: The composition of lime oil can vary based on factors such as geographic origin, climate, and extraction method.

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

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Lime oil is generally recognized as safe (GRAS) for use in food and beverages.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use as a flavoring substance.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted for use in flavors and fragrances, subject to specific country regulations.
• Latin America (e.g., Brazil, MERCOSUR): Recognized for use in food and fragrance applications, with regional variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Lime oil is considered safe for consumption at typical use levels, with a wide margin of safety.
• Dermal Exposure: May cause skin irritation or sensitization in some individuals; IFRA provides guidelines for safe use in fragrances.
• Inhalation Exposure: Generally considered safe for inhalation at typical fragrance concentrations, though occupational exposure should be monitored.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Value: Lime oil is valued for its vibrant and refreshing citrus aroma, making it a versatile ingredient in both flavors and fragrances.
• Typical Synergies: Pairs well with other citrus oils, mint, and herbal notes to enhance freshness.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Frequent Over- or Under-Use: Often under-used in complex formulations where its impact can be diminished by heavier notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Extensive documentation on sensory characteristics and regulatory status.
• Industry-Typical Practices: Use levels and applications are well-documented in industry literature.
• Known Data Gaps: Limited specific data on odor thresholds and detailed toxicological profiles.

Citation hooks: FlavScents

QA Check

• [x] All required sections 1-9 are present
• [x] "Citation hooks:" line is present under each section
• [x] Flavor section includes ppm ranges
• [x] Toxicology section covers oral, dermal, inhalation
• [x] Regulatory section mentions US, EU, UK, Asia, Latin America
• [x] 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 2026-02-05 11:30:52 GMT (p2)