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

1. Identity & Chemical Information

Lime oil distilled from Mexico is a natural complex material derived from the Citrus aurantiifolia plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for lime oil is 8008-26-2. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. 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

Lime oil distilled from Mexico is characterized by its fresh, zesty, and citrusy aroma with a slightly sweet undertone. It is often described as having a sharp, tangy, and refreshing scent that is highly diffusive. The oil is used as an impact note in both flavors and fragrances, providing a bright and lively top note. The taste and odor thresholds for lime oil are not clearly reported, but it is known for its strong and immediate sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lime oil is naturally sourced from the peel of the Citrus aurantiifolia fruit, commonly known as the Mexican lime. The oil is obtained through steam distillation of the fruit peels. This process captures the volatile aromatic compounds responsible for the oil's distinctive scent. Lime oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products.

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

4. Use in Flavors

Lime oil is widely used in the flavor industry, particularly in beverages, confectionery, and culinary applications. It serves as a key ingredient in citrus-flavored products, providing a fresh and tangy note. Typical use levels in finished food or beverages range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Lime oil is generally stable under acidic conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, lime oil is used in a variety of product types, including perfumes, colognes, and personal care products. It is a common component in citrus and fresh fragrance families, often used as a top note due to its high volatility. Typical concentration ranges in fragrances are from 0.1% to 3%, depending on the product and desired scent profile. Lime oil contributes to the overall freshness and brightness of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lime oil distilled from Mexico typically contains key constituents such as limonene, β-pinene, γ-terpinene, and citral. These compounds contribute to the oil's characteristic aroma and flavor. 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)

In the United States, lime oil is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, lime oil is used in compliance with local regulations in countries like Japan and China. In Latin America, countries such as Brazil and those in MERCOSUR have their own regulatory frameworks for lime oil use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, lime oil is considered safe within the typical use levels in food and beverages, with no specific ADI or MSDI established. Dermal exposure in fragrances may pose a risk of irritation or sensitization, particularly due to the presence of citral, which is an IFRA-restricted component. Inhalation exposure is generally considered low risk, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lime oil is valued for its vibrant and refreshing sensory profile, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other citrus oils and can enhance the overall brightness of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor, and degradation due to improper storage. Formulators should consider the oil's volatility and potential for oxidation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lime oil is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are generally consistent, although specific use levels and regulatory details may vary. Known data gaps include precise sensory thresholds and comprehensive toxicological profiles.

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 06:49:06 GMT (p2)