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

1. Identity & Chemical Information

Lime oil distilled West Indian, also known as distilled lime oil, is a natural complex material derived from the distillation of lime peels. It is not a single chemical compound but a mixture of various constituents. The CAS number for this material is 8008-26-2. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance compendiums. This oil is characterized by its rich blend of terpenes, aldehydes, and esters, which contribute to its distinctive aroma and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lime oil distilled West Indian is renowned for its fresh, zesty, and citrusy aroma, with a slightly sweet and tangy undertone. The oil exhibits a high intensity and excellent diffusion, making it a prominent impact note in both flavor and fragrance applications. Its odor threshold is relatively low, allowing it to impart a noticeable lime character even at minimal concentrations. Typically, it serves as an impact note or a modifier, enhancing the overall freshness and brightness of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This essential oil is primarily obtained from the peels of Citrus aurantiifolia, commonly known as the West Indian lime. The oil is produced through steam distillation, a process that captures the volatile aromatic compounds. Lime oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients. Its formation involves the extraction of essential oils from the fruit peels, which are rich in aromatic compounds due to enzymatic and oxidative processes during fruit maturation.

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

4. Use in Flavors

Lime oil distilled West Indian is extensively used in flavor formulations, particularly in citrus-flavored beverages, confectionery, and desserts. It functions as a primary flavoring agent, providing a bright and refreshing lime note. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and product type. The oil is relatively stable under acidic conditions but may degrade under prolonged heat exposure, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, lime oil distilled West Indian is valued for its vibrant and uplifting citrus aroma. It is commonly used in colognes, personal care products, and household cleaners. The oil acts as a top note, providing an initial burst of freshness that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are between 0.1% and 3%, depending on the product type and desired effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of lime oil distilled West Indian include limonene, β-pinene, γ-terpinene, and citral. These compounds contribute significantly to the oil's characteristic aroma and flavor. The composition of the oil can vary based on factors such as the geographical origin of the limes, the harvest season, and the distillation process employed.

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

6. Regulatory Status (Regional Overview)

In the United States, lime oil distilled West Indian is generally recognized as safe (GRAS) for use in food and beverages. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned an FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, countries like Japan and China have specific guidelines for natural flavorings, while ASEAN countries follow harmonized standards. In Latin America, Brazil and MERCOSUR countries recognize the oil under their respective food safety regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, lime oil distilled West Indian is considered safe within the typical use levels in food products, with no specific ADI established. Dermal exposure in fragrance applications may pose a risk of sensitization or irritation, particularly in sensitive individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be in place during handling and processing to minimize exposure to concentrated vapors.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lime oil distilled West Indian is prized for its ability to impart a natural and vibrant citrus note. It synergizes well with other citrus oils and can enhance the freshness of both flavor and fragrance formulations. Formulators should be cautious of its volatility and potential for oxidation, which can affect product stability. It is often under-used in complex blends where its bright character can be overshadowed by heavier notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lime oil distilled West Indian is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding typical use levels and formulation strategies are often undocumented, relying on expert knowledge and experience. Some variability in constituent composition due to natural factors remains a known data gap.

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 06:51:32 GMT (p2)