FlavScents AInsights Entry for Neroli Oil (CAS: 8016-38-4)
1. Identity & Chemical Information
Neroli oil, also known as orange blossom oil, is a natural complex material extracted from the flowers of the bitter orange tree (Citrus aurantium). It is not a single chemical compound but a mixture of various constituents. The CAS number for neroli oil is 8016-38-4. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of neroli oil can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Neroli oil is renowned for its distinctive, sweet, floral aroma with citrusy undertones. It is often described as having a fresh, green, and slightly spicy scent. The intensity of the odor is moderate to strong, making it a prominent note in both flavors and fragrances. The oil is typically used as an impact note due to its unique and recognizable scent profile. While specific taste and odor thresholds are not well-documented, neroli oil is known for its ability to impart a refreshing and uplifting character to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Neroli oil is primarily obtained from the flowers of the bitter orange tree, Citrus aurantium, which is native to Southeast Asia but widely cultivated in the Mediterranean region. The oil is extracted through steam distillation of the freshly picked flowers. As a natural product, neroli oil qualifies for "natural flavor" or "natural fragrance" designations, depending on the regulatory framework. The formation of its complex aroma is attributed to the presence of various terpenes, alcohols, and esters, which are naturally occurring in the plant.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Neroli oil is used in a variety of flavor applications, particularly in beverages, confections, and baked goods. It serves as a flavor enhancer, providing a floral and citrusy note that complements other ingredients. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under normal processing conditions but can degrade under high heat or prolonged exposure to air, leading to a loss of its characteristic aroma.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, neroli oil is a key component in many perfume compositions, particularly in floral and citrus fragrance families. It is used as a top note due to its high volatility and fresh scent. Typical concentration ranges in perfumes vary from trace amounts to several percent, depending on the desired effect. Neroli oil is valued for its ability to blend well with other floral and citrus notes, enhancing the overall complexity and appeal of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Neroli oil contains several key constituents that contribute to its unique aroma profile. These include linalool, limonene, linalyl acetate, and nerolidol. The composition of these constituents can vary based on factors such as geographic origin and extraction method. It is important for formulators to consider these variations when using neroli oil in their products.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, neroli oil 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 has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, 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
Neroli oil is considered safe for use in both flavor and fragrance applications when used within recommended levels. Oral exposure through flavor use is generally low, with no specific ADI or MSDI established, but it is considered safe under typical use conditions. Dermal exposure in fragrances is also deemed safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to its use in low concentrations. However, formulators should be aware of potential allergenic components and conduct patch tests when necessary.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Neroli oil is prized for its ability to impart a fresh, floral character to both flavors and fragrances. It synergizes well with other citrus and floral notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering scent, and degradation due to improper storage. Formulators should ensure that neroli oil is stored in a cool, dark place to maintain its quality.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on neroli oil is well-established, with extensive documentation on its sensory properties and applications. However, there are gaps in specific quantitative data, such as precise odor thresholds and detailed toxicological profiles. Industry practices often rely on historical usage and empirical evidence, which may not always be documented in scientific literature.
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 2026-03-19 14:32:27 GMT (p2)
