FlavScents AInsights Entry: Agathosma Crenulata Leaf Oil (CAS: 92346-82-2)
1. Identity & Chemical Information
Agathosma crenulata leaf oil, commonly known as Buchu oil, is a natural complex material derived from the leaves of the Agathosma crenulata plant. This essential oil is not a single chemical compound but a mixture of various constituents. The CAS number for this material is 92346-82-2. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in traditional medicine and flavoring, but specific FL or CoE numbers are not typically assigned to such complex materials. The composition of Buchu oil can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Buchu oil is characterized by its strong, minty, and camphoraceous odor with fruity undertones reminiscent of blackcurrant. The intensity of its aroma is quite pronounced, making it a potent impact note in formulations. The oil is often used to impart a fresh, herbal quality to both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its powerful aroma suggests that only small amounts are needed to achieve the desired sensory effect.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Agathosma crenulata is native to South Africa, where it grows in the fynbos biome. The essential oil is obtained through steam distillation of the leaves. The plant is known for its historical use in traditional medicine and as a natural flavoring agent. The designation of Buchu oil as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Buchu oil is utilized in flavor formulations primarily for its blackcurrant-like note, which is valuable in berry and fruit flavor profiles. It is used in a variety of food products, including beverages, confectionery, and baked goods. Typical use levels in finished 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 may degrade under prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, Buchu oil is employed for its unique minty and fruity aroma, contributing to the top and middle notes of fragrance compositions. It is commonly found in herbal, green, and fruity fragrance families. The oil is used in trace amounts, typically less than 1% of the total fragrance composition, due to its strong scent. Its volatility allows it to act as a top note, providing an initial burst of freshness.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Buchu oil contains several key constituents, including pulegone, diosphenol, and limonene. The exact composition can vary, but these components are generally present in significant amounts. The presence of these compounds contributes to the oil's characteristic aroma and flavor profile. It is important to note that the composition may differ based on the plant's origin and the distillation process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Buchu oil is not specifically listed as GRAS by FEMA, but its use in flavors is generally accepted under the broader category of natural flavoring substances. In the European Union, it is subject to the regulations outlined in Reg. (EC) No 1334/2008, although specific FL numbers may not be assigned. The regulatory status in the UK aligns closely with the EU post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil, the oil's use is typically governed by general regulations for natural flavorings, with specific approvals varying by country.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Buchu oil's safety profile is generally considered acceptable at low concentrations typical of flavor use. However, specific ADI or MSDI values are not well-documented. Dermal exposure in fragrances may pose a risk of irritation or sensitization, particularly due to the presence of pulegone, which is a known sensitizer. Inhalation exposure is less of a concern due to the low volatility of the oil in typical use concentrations. The risk profiles for food and fragrance applications may differ, with more stringent controls often applied in fragrance use due to potential skin contact.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Buchu oil is valued for its distinctive blackcurrant-like aroma, which can enhance fruit and herbal profiles in both flavors and fragrances. It synergizes well with other berry and mint notes but should be used judiciously to avoid overpowering the formulation. Common pitfalls include using too high a concentration, leading to an undesirable medicinal or camphoraceous note. It is often under-used in complex formulations where its unique profile could provide a differentiating edge.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Buchu oil is well-established in terms of its sensory characteristics and typical uses. However, there are gaps in specific toxicological data and regulatory approvals, which are often inferred from general guidelines for natural flavorings. Industry practices are well-documented, but specific quantitative data may be lacking due to the variability in composition.
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 19:45:01 GMT (p2)