FlavScents AInsights Entry: Pistacia Lentiscus Resin Extract (CAS: 61789-92-2)

1. Identity & Chemical Information

Pistacia lentiscus resin extract, commonly known as mastic gum, is a natural complex material derived from the resin of the Pistacia lentiscus tree, native to the Mediterranean region. This extract is not a single chemical compound but a mixture of various constituents. It is identified by the CAS number 61789-92-2. While it does not have a specific FEMA number, it is recognized in various regulatory frameworks for its use in flavors and fragrances. Other identifiers include its FL number and CoE number, which are used in European flavor regulations. The composition of mastic gum can vary significantly depending on the geographic origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Pistacia lentiscus resin extract is characterized by its unique sensory profile, which includes a balsamic, slightly sweet, and pine-like odor with a hint of citrus. The flavor is similarly complex, offering a fresh, slightly bitter, and resinous taste. The intensity of its aroma is moderate, making it suitable as both an impact note and a background modifier in formulations. The odor threshold is not well-documented, but its distinctive profile allows it to stand out even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Mastic gum is naturally sourced from the Pistacia lentiscus tree, primarily found in the Mediterranean region, especially on the Greek island of Chios. The resin is collected by making incisions in the tree bark, allowing the sap to exude and harden. This process is traditional and has been practiced for centuries. The resin's composition qualifies it 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, pistacia lentiscus resin extract is used in a variety of categories, including confectionery, beverages, and culinary products. It serves as a flavor enhancer and provides a unique resinous and slightly citrusy note. Typical use levels in finished products range from 10 to 100 ppm, with higher concentrations used in specialty applications. The extract is relatively stable under heat and acidic conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Pistacia lentiscus resin extract is utilized in fragrance formulations across several families, including woody, balsamic, and oriental. It acts as a modifier and impact note, contributing to the complexity and depth of the fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. The extract is considered a base note due to its low volatility and lasting presence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of pistacia lentiscus resin extract include α-pinene, β-myrcene, and limonene, among others. These compounds contribute to its characteristic aroma and flavor profile. The composition can vary based on factors such as geographic origin and processing methods, which should be considered during formulation.

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

6. Regulatory Status (Regional Overview)

In the United States, pistacia lentiscus resin extract is generally recognized as safe (GRAS) for use in flavors. 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, regulatory acceptance varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil recognize its use under MERCOSUR regulations. Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, pistacia lentiscus resin extract is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place during handling. 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

Pistacia lentiscus resin extract is valued for its unique sensory attributes and versatility in both flavors and fragrances. It synergizes well with citrus and woody notes, enhancing complexity. Common pitfalls include overuse, which can lead to an overpowering resinous character. It is often under-utilized in formulations seeking a natural and exotic profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on pistacia lentiscus resin extract is well-established, particularly regarding its sensory profile and regulatory status. However, industry practices often rely on undocumented traditional knowledge, and there are known gaps in toxicological data, particularly regarding long-term exposure.

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 2026-10-19 12:13:12 GMT (p2)