FlavScents AInsights Entry: Osmanthus Fragrans Flower Extract (CAS: 92347-21-2)
1. Identity & Chemical Information
Osmanthus fragrans flower extract is a natural complex material derived from the flowers of the Osmanthus fragrans plant. It is commonly known as sweet osmanthus or fragrant olive. The extract is not a single chemical compound but a mixture of various constituents, which contribute to its unique sensory properties. The CAS number for osmanthus fragrans flower extract is 92347-21-2. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers such as FL number or CoE number are not typically assigned to complex natural extracts like this one. The composition of the extract can vary significantly depending on the geographical origin, harvest time, and extraction method used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Osmanthus fragrans flower extract is renowned for its delicate and complex fragrance profile, characterized by a sweet, floral aroma with fruity and apricot-like nuances. The intensity of the scent is moderate, providing a soft yet noticeable presence in formulations. It is often used as an impact note in both flavor and fragrance applications, adding a natural and sophisticated floral character. The taste threshold for osmanthus extract is not well-documented, but its odor threshold is considered low, making it effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Osmanthus fragrans is native to Asia, particularly China, where it is highly valued for its aromatic flowers. The extract is obtained through solvent extraction or steam distillation of the flowers. The natural occurrence of osmanthus in various regions contributes to its designation as a "natural flavor" or "natural fragrance" material. The formation of its characteristic aroma is primarily due to the presence of volatile compounds such as ionones, linalool, and various esters, which are naturally synthesized in the plant.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, osmanthus fragrans flower extract is used to impart a floral and fruity note, often in tea, confectionery, and alcoholic beverages. It serves as a modifier or impact note, enhancing the overall complexity and authenticity of the flavor profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the matrix of the product. The extract is relatively stable under mild heat and neutral pH conditions but may degrade under extreme processing conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Osmanthus fragrans flower extract is a valued ingredient in perfumery, particularly within floral and fruity fragrance families. It is used in a variety of product types, including fine fragrances, personal care products, and home fragrances. The extract functions as a trace realism note or a modifier, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility is moderate, allowing it to blend well with both top and middle notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of osmanthus fragrans flower extract include ionones, linalool, and various esters such as geranyl acetate and benzyl acetate. These compounds are responsible for the extract's characteristic floral and fruity aroma. The composition of the extract can vary based on factors such as the geographical origin of the flowers, the time of harvest, and the extraction method employed.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, osmanthus fragrans flower extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The UK follows similar regulations post-Brexit. In Asia, including Japan and China, the extract is commonly used in traditional products and is generally accepted, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, but formulators should verify compliance with local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, osmanthus fragrans flower extract is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should consider potential sensitization in sensitive individuals. The extract is not classified as an irritant under normal use conditions. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Osmanthus fragrans flower extract is prized for its ability to impart a natural and sophisticated floral note. It synergizes well with other floral and fruity materials, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of impact. Formulators should balance its use with complementary notes to achieve the desired effect.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on osmanthus fragrans flower extract is well-established, particularly regarding its sensory profile and typical use levels. However, industry practices may vary, and some undocumented practices exist. Known data gaps include specific toxicological thresholds and detailed regulatory nuances in certain 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
- If complex natural material: includes section 5a
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 2026-09-28 11:55:33 GMT (p2)
