FlavScents AInsights Entry for Styrax Gum (Liquidambar styraciflua) (CAS: 8046-19-3)
1. Identity & Chemical Information
Styrax gum, derived from the Liquidambar styraciflua tree, is a natural complex material commonly used in the flavor and fragrance industry. It is not a single chemical compound but a mixture of various constituents. The CAS number for styrax gum is 8046-19-3. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in IFRA standards and its recognition in various regulatory frameworks. As a natural resin, its composition can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Styrax gum is known for its warm, balsamic, and sweet aroma with hints of vanilla and cinnamon. It is often described as having a rich, resinous character that can add depth and warmth to both flavors and fragrances. The intensity of its odor is moderate, making it suitable as a background note or modifier in formulations. While specific taste and odor thresholds are not well-documented, its sensory impact is significant enough to be used in trace amounts to achieve the desired effect.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Styrax gum is naturally sourced from the Liquidambar styraciflua tree, commonly found in North America. The gum is collected by making incisions in the tree bark, allowing the resin to exude and harden. This natural resin is often used in products labeled as "natural flavor" or "natural fragrance" due to its direct derivation from plant sources. The formation of its characteristic aroma is primarily due to the presence of cinnamic acid derivatives and other aromatic compounds.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, styrax gum is utilized for its warm, sweet, and balsamic notes, making it ideal for use in confectionery, baked goods, and beverages. It serves as a background realism enhancer and can be used to add depth to vanilla and spice flavors. Typical use levels in finished products range from 5 to 50 ppm, depending on the desired intensity and application. Styrax gum is relatively stable under heat and acidic conditions, although it may oxidize over time if not stored properly.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Styrax gum is a valuable component in the fragrance industry, often used in oriental and woody fragrance families. It acts as a base note, providing warmth and depth to perfumes and scented products. Typical concentration ranges in fragrances are from 0.1% to 5%, depending on the formulation and desired effect. Its moderate volatility allows it to contribute to the middle and base notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Styrax gum contains several key constituents, including cinnamic acid, cinnamyl cinnamate, and styrene. These compounds contribute to its characteristic aroma and functional properties. The composition of styrax gum 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, styrax gum is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is regulated under the EC No 1334/2008 framework for flavorings. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, countries like Japan and China have specific guidelines for natural flavorings, which include styrax gum. In Latin America, regulations may vary, but it is generally accepted in MERCOSUR countries under harmonized standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Styrax gum is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally safe, although IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Styrax gum is valued for its ability to impart warmth and depth to both flavors and fragrances. It synergizes well with vanilla, cinnamon, and other spice notes. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often under-utilized in modern formulations, where its natural and complex profile can enhance authenticity and richness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on styrax gum is well-established, particularly regarding its sensory profile and regulatory status. However, industry practices regarding its use levels and synergies are often undocumented, relying on formulator expertise. Known data gaps include specific toxicological thresholds and comprehensive compositional analyses across different sources.
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 2026-03-08 16:31:48 GMT (p2)
