FlavScents AInsights Entry for Horseradish Root (CAS: 84775-62-2)
1. Identity & Chemical Information
- Common Name(s): Horseradish root
- CAS Number: 84775-62-2
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material (root extract)
- Source: Derived from the root of the horseradish plant (Armoracia rusticana)
- Key Constituents: Allyl isothiocyanate, sinigrin, and various glucosinolates
- Composition Variability: Composition may vary based on origin, harvest, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Horseradish root is characterized by its pungent, spicy, and sharp aroma, often described as mustard-like due to the presence of allyl isothiocyanate. The flavor is similarly intense, with a hot and peppery taste that can be overwhelming in high concentrations. It serves as an impact note in flavor formulations, providing a distinctive heat and pungency that can enhance savory profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Horseradish root is naturally found in Europe and Western Asia, where it is cultivated for culinary and medicinal purposes. The pungent compounds are formed through enzymatic degradation of glucosinolates, primarily sinigrin, into allyl isothiocyanate upon cell damage. This enzymatic reaction is crucial for its designation as a "natural flavor."
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Horseradish root is used predominantly in savory flavor categories, such as condiments, sauces, and dressings. It functions as an impact note, providing heat and pungency. Typical use levels in finished products range from 10 to 100 ppm, with higher concentrations used in products like horseradish sauce. Stability can be a concern, as the active compounds are volatile and can degrade with heat and prolonged storage.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrances, horseradish root is less commonly used but can contribute to spicy and pungent accords in niche perfumery. It acts as a trace realism note, adding complexity to spicy or green fragrance families. Concentrations are typically low due to its intense character, and it is primarily used in top notes due to its high volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Allyl Isothiocyanate: Primary pungent compound
- Sinigrin: Precursor glucosinolate
- Other Glucosinolates: Contribute to overall profile
Composition varies significantly with factors such as plant variety and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Generally recognized as safe (GRAS) for flavor use; no specific FEMA number.
- European Union: Approved under Regulation (EC) No 1334/2008; no specific FL number.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Usage varies; Japan and China have specific guidelines for natural flavors.
- Latin America: Generally aligns with international standards, but specific approvals may vary.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Generally considered safe at typical flavor use levels; no specific ADI established.
- Dermal Exposure: Potential for irritation and sensitization; IFRA guidelines should be consulted.
- Inhalation Exposure: High volatility may pose occupational exposure risks; adequate ventilation recommended.
Risk profiles differ between food and fragrance applications, with more stringent controls in place for dermal exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Horseradish root is valued for its intense pungency and ability to enhance savory profiles. It synergizes well with mustard, wasabi, and other spicy notes. Formulators should be cautious of its volatility and potential for overpowering other flavors. It is often under-used in complex formulations due to its intense character.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on horseradish root is well-established, particularly regarding its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data may vary by region, and formulators should verify local guidelines.
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 2026-02-12 13:30:18 GMT (p2)
