FlavScents AInsights Entry: Zanthoxylum Extract (CAS: 102242-62-6)

1. Identity & Chemical Information

Zanthoxylum extract, derived from the Zanthoxylum genus, is a complex natural material commonly used in flavor and fragrance applications. It is not a single chemical compound but a mixture of various constituents. The CAS number for zanthoxylum extract is 102242-62-6. This extract does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to such complex materials. The composition of zanthoxylum extract can vary significantly depending on the source, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Zanthoxylum extract is known for its distinctive sensory characteristics, often described as having a spicy, citrusy, and slightly woody aroma. The flavor profile includes a tingling sensation, reminiscent of Sichuan pepper, which is a key sensory attribute. The intensity of the aroma can vary, providing a unique impact note in formulations. While specific taste and odor thresholds are not well-documented, the extract is typically used to impart a background realism or as a modifier in complex flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Zanthoxylum extract is naturally sourced from various species within the Zanthoxylum genus, commonly found in Asia and parts of North America. The extract is obtained through processes such as steam distillation or solvent extraction of the plant's bark, seeds, or leaves. It is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-based origin. The formation of its characteristic compounds can involve enzymatic processes within the plant.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, zanthoxylum extract is used across various categories, including savory, spice blends, and citrus-flavored products. It serves as a functional component that enhances the overall flavor profile by adding a spicy, tingling sensation. Typical use levels in finished food or beverages range from 10 to 100 ppm, depending on the desired intensity and product type. The extract is generally stable under typical processing conditions but may degrade under extreme heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Zanthoxylum extract is utilized in fragrance formulations, particularly within the spicy and woody fragrance families. It acts as a modifier or impact note, providing a unique sensory experience. The extract is often used in concentrations ranging from trace amounts to 1% in the final product, depending on the desired effect. Its volatility contributes to its role as a top to middle note in fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of zanthoxylum extract typically include compounds such as linalool, limonene, and various alkylamides, which contribute to its characteristic aroma and flavor. The composition can vary significantly based on factors such as geographic origin and extraction method. It is important for formulators to verify the specific profile of the extract being used.

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

6. Regulatory Status (Regional Overview)

In the United States, zanthoxylum extract is generally recognized as safe (GRAS) for flavor use, although specific FEMA numbers are not assigned to complex extracts. In the European Union, it falls under the general flavoring regulations (Reg. (EC) No 1334/2008) but does not have a specific FL number. Post-Brexit, the UK aligns closely with EU regulations. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil follow MERCOSUR regulations, which generally accept natural extracts in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, zanthoxylum extract is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though formulators should consider potential sensitization, especially in leave-on products. 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

Zanthoxylum extract is valued for its ability to impart a unique sensory experience, particularly the tingling sensation it provides. It synergizes well with citrus and spice notes, enhancing complexity in formulations. Common pitfalls include overuse, which can lead to an overpowering effect, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its use to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on zanthoxylum extract is well-established in terms of sensory characteristics and typical use levels. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices. Known data gaps include precise compositional analysis and detailed safety evaluations, which may vary by extract source.

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 2026-08-11 02:47:55 GMT (p2)