FlavScents AInsights Entry: Persian Lime Oil Expressed (CAS: 8008-26-2)
1. Identity & Chemical Information
Persian lime oil expressed is a natural complex material derived from the Citrus latifolia species. It is commonly referred to as Persian lime oil or Tahiti lime oil. The CAS number for this material is 8008-26-2. As a natural complex material, it does not have a single molecular formula or molecular weight. Instead, it is composed of a variety of constituents, which contribute to its characteristic aroma and flavor profile. This oil is typically obtained through the cold pressing of lime peels, which preserves the volatile compounds responsible for its sensory attributes.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Persian lime oil expressed is renowned for its fresh, zesty, and citrusy aroma, with a slightly sweet and tangy flavor profile. The oil is characterized by its high intensity and excellent diffusion, making it a prominent impact note in both flavor and fragrance applications. The odor threshold for lime oil is relatively low, allowing it to impart a noticeable citrus character even at minimal concentrations. It is often used to provide a bright, uplifting note in formulations, serving as both an impact note and a modifier to enhance the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Persian lime oil is naturally sourced from the peels of Citrus latifolia, commonly grown in tropical and subtropical regions. The oil is formed through the mechanical expression of the fruit's peel, a process that captures the volatile compounds without the use of heat, thus preserving its natural integrity. This method aligns with the criteria for "natural flavor" and "natural fragrance" designations, as it involves minimal processing and no synthetic additives.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, Persian lime oil is utilized across a variety of categories, including beverages, confectionery, and culinary products. It serves as a key ingredient in citrus-flavored formulations, providing a fresh and authentic lime note. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. The oil is generally stable under acidic conditions but may degrade under prolonged exposure to heat and light, necessitating careful formulation and storage considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Persian lime oil is a versatile component in fragrance formulations, commonly found in citrus, fresh, and green fragrance families. It acts as a top note, providing an immediate burst of freshness and enhancing the overall brightness of the fragrance. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 3%, depending on the desired impact and product type. The oil's volatility makes it an excellent choice for top note applications, contributing to the initial impression of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of Persian lime oil expressed include limonene, β-pinene, γ-terpinene, and citral. These compounds are primarily responsible for the oil's characteristic citrus aroma and flavor. The composition of the oil can vary based on factors such as geographic origin, harvest time, and processing methods, which should be considered during formulation to ensure consistency and quality.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Persian lime oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, the oil is accepted for use in flavors and fragrances, although specific regulations may vary. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, with harmonized assumptions across the region.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Persian lime oil is considered safe within the typical use levels in food and beverages, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, although it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines to mitigate these risks. Inhalation exposure is minimal due to the oil's volatility, but occupational exposure should be managed with appropriate ventilation. 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
Persian lime oil is valued for its vibrant citrus character, which can enhance both flavor and fragrance formulations. It synergizes well with other citrus oils and can be used to brighten and uplift complex blends. Formulators should be mindful of its volatility and potential for oxidation, using antioxidants or encapsulation techniques to preserve its integrity. Overuse can lead to an overpowering citrus note, while underuse may result in a lackluster profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Persian lime oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific compositional data may vary due to natural variability. Known data gaps include precise toxicological thresholds, which are typically addressed through industry-standard safety assessments.
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 06:53:13 GMT (p2)
