FlavScents AInsights Entry: Yuzu Leaf Oil (CAS: 233683-84-6)
1. Identity & Chemical Information
Yuzu leaf oil is a natural complex material derived from the leaves of the yuzu plant (Citrus junos). It is not a single chemical compound but a mixture of various constituents. The CAS number for yuzu leaf oil is 233683-84-6. As a complex natural material, it does not have a single IUPAC name, molecular formula, or molecular weight. The oil is known for its unique aromatic profile, which is influenced by the presence of various terpenes and other volatile compounds.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Yuzu leaf oil is characterized by its fresh, green, and citrusy aroma with subtle floral and herbal undertones. It is often described as having a bright and uplifting scent, which makes it a popular choice in both flavor and fragrance applications. The intensity of the aroma is moderate, providing a refreshing top note that can enhance the overall sensory experience. The oil is typically used as an impact note or a modifier to add complexity and freshness to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Yuzu leaf oil is naturally sourced from the leaves of the yuzu plant, which is native to East Asia, particularly Japan and Korea. The oil is obtained through steam distillation of the leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the context of its use. The composition of the oil can vary based on factors such as the geographical origin of the plant, the time of harvest, and the distillation process used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, yuzu leaf oil is used to impart a fresh, citrusy note to a variety of products, including beverages, confectionery, and culinary dishes. It is particularly valued in Japanese cuisine for its ability to enhance the flavor profile of traditional dishes. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations 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
Yuzu leaf oil is used in a wide range of fragrance products, including perfumes, colognes, and personal care items. It is often incorporated into fragrance families such as citrus, green, and floral. The oil serves as a top note, providing an initial burst of freshness and brightness. Typical concentration ranges in fragrance formulations are between 0.1% and 1%, depending on the desired effect and product type. Its volatility makes it an excellent choice for creating dynamic and refreshing scent profiles.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Yuzu leaf oil is composed of several key constituents, including limonene, linalool, and α-pinene, which contribute to its characteristic aroma. The exact composition can vary, but these compounds are typically present in significant amounts. The presence of these constituents can influence the oil's sensory properties and its behavior in formulations.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, yuzu leaf oil 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 oil is also approved for use in flavors in Japan and other Asian countries. In the UK, post-Brexit regulations align closely with EU standards. In Latin America, regulatory acceptance varies, with countries like Brazil and members of MERCOSUR having specific guidelines for natural flavoring substances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Yuzu leaf oil is considered safe for use in both flavor and fragrance applications when used within recommended levels. For oral exposure, the oil has a high margin of safety due to its low use levels in food products. Dermal exposure in fragrance applications is generally well-tolerated, but formulators should be aware of potential sensitization in sensitive individuals. Inhalation exposure is minimal due to the oil's low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Yuzu leaf oil is valued for its ability to impart a fresh and vibrant note to both flavors and fragrances. It synergizes well with other citrus and floral ingredients, enhancing their brightness and complexity. Formulators should be cautious of overuse, as the oil's distinct aroma can dominate a blend if not balanced properly. It is often under-used in Western formulations, where its unique profile can offer a novel twist to traditional products.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on yuzu leaf oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some variability in composition due to natural factors is acknowledged. There are no significant data gaps, but ongoing research into the oil's minor constituents could provide further insights into its properties and applications.
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 16:30:35 GMT (p2)
