guava seed oil

Full Material List

N/A

Ingredient	Name Detail	CAS
psidium guajava fruit	psidium guajava fruit	91770-12-6
psidium guajava fruit extract	psidium guajava fruit extract	91770-12-6
psidium guajava fruit juice	psidium guajava fruit juice	91770-12-6
psidium guajava fruit puree	psidium guajava fruit puree	91770-12-6
psidium guajava leaf extract	psidium guajava leaf extract	91770-12-6

Identifiers

CAS (Single)	91770-12-6
FEMA	N/A
EINECS	N/A
Synonyms	guajava pyrifera seed oil guava seed oil myrtus guajava seed oil myrtus guajava var. pyrifera seed oil psidium guajava seed oil psidium guajava var. cujavillum seed oil psidium guajava var. guajava seed oil psidium guava seed oil psidium guayava seed oil psidium igatemyense seed oil psidium igatemyensis seed oil psidium pomiferum seed oil psidium pumiferum seed oil psidium pumilum seed oil psidium pumilum var. guadalupense seed oil psidium pyriferum seed oil
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	guava seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Guava Seed Oil (CAS: 91770-12-6)

1. Identity & Chemical Information

Guava seed oil is a natural complex material derived from the seeds of the guava fruit, scientifically known as Psidium guajava. It is not a single chemical compound but a mixture of various constituents. The CAS number for guava seed oil is 91770-12-6. This oil does not have a specific FEMA number or other identifiers like FL or CoE numbers due to its complex nature. As a natural oil, it is composed of various fatty acids and volatile compounds, which contribute to its sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Guava seed oil is characterized by a mild, fruity aroma with subtle nutty undertones. Its odor intensity is moderate, making it suitable for use as a background note in formulations. The oil's sensory role is often as a modifier, providing a natural and authentic fruity nuance to both flavor and fragrance compositions. Specific odor thresholds are not well-documented, but its impact is generally considered subtle and supportive rather than dominant.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Guava seed oil is naturally sourced from the seeds of the guava fruit, which is native to tropical regions of the Americas and now widely cultivated in Asia and other tropical areas. The oil is typically extracted through cold pressing or solvent extraction methods. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

In flavor applications, guava seed oil is used to impart a subtle fruity note, often in tropical or exotic fruit blends. It serves as a background realism enhancer in beverages, confectionery, and dairy products. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with variations depending on the desired intensity and product matrix. The oil is relatively stable under typical processing conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Guava seed oil is utilized in fragrance formulations for its mild, fruity aroma, fitting well within fruity and tropical fragrance families. It acts as a modifier or trace realism note, often used in personal care products, fine fragrances, and home care items. Concentration ranges in formulations are typically low, often less than 1%, due to its subtle impact. The oil contributes primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Guava seed oil typically contains a variety of fatty acids such as linoleic acid, oleic acid, and palmitic acid. It also includes volatile compounds like beta-caryophyllene and alpha-humulene, which contribute to its aroma profile. The composition of the oil can vary significantly based on the origin, harvest time, and extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, guava seed oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is subject to the regulations under Reg. (EC) No 1334/2008, although specific FL number status may not be assigned due to its complex nature. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, guava seed oil is considered safe within typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, although IFRA guidelines should be consulted for specific use limits. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Guava seed oil is valued for its ability to impart a natural fruity note without overpowering other components. It synergizes well with other tropical and citrus flavors and fragrances. Formulators should be cautious of its potential to oxidize, which can be mitigated by using antioxidants. It is often under-used due to its subtlety, but when balanced correctly, it enhances the authenticity of tropical profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on guava seed oil is well-established in terms of its sensory profile and typical uses. However, specific regulatory and toxicological data may be less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise odor thresholds and comprehensive regulatory listings in some regions.

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 2026-03-20 15:15:19 GMT (p2)

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