annona muricata leaf extract

Full Material List

annona muricata l. leaf extract

Ingredient	Name Detail	CAS
annona muricata fruit	annona muricata l. fruit	93165-81-2
annona muricata fruit extract	annona muricata l. fruit extract	93165-81-2
annona muricata fruit puree	annona muricata l. fruit puree	93165-81-2
annona muricata leaf	annona muricata l. leaf	93165-81-2
annona muricata seed	annona muricata l. seed	93165-81-2
soursop distillates	annona muricata l. distillates	93165-81-2

Identifiers

CAS (Single)	93165-81-2
FEMA	N/A
EINECS	N/A
Synonyms	annona biflora leaf extract annona bonplandiana leaf extract annona cearensis leaf extract annona macrocarpa leaf extract annona muricata var. borinquensis leaf extract guanabana leaf extract guanabanus muricatus leaf extract rollinia mucosa leaf extract soursop leaf extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	45
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	soursop leaf

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Annona Muricata Leaf Extract (CAS: 93165-81-2)

1. Identity & Chemical Information

Common Name(s): Annona muricata leaf extract, Soursop leaf extract
CAS Number: 93165-81-2
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material (extract)
Source: Derived from the leaves of the Annona muricata tree, commonly known as soursop or graviola.

Annona muricata leaf extract is a complex natural material obtained from the leaves of the soursop tree. It is not a single chemical compound but a mixture of various constituents. The composition of this extract can vary significantly depending on factors such as geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Annona muricata leaf extract is known for its distinctive sensory characteristics. The odor profile is typically described as green, herbal, and slightly fruity, with a hint of bitterness. The intensity of the aroma can vary, but it is generally considered moderate. The extract is often used as a background realism note in flavor formulations, providing a natural and earthy character.

The taste profile of the extract is less documented, but it may contribute subtle herbal and green notes to flavor systems. Specific taste and odor thresholds are not well-established in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Annona muricata, commonly known as soursop, is native to tropical regions of the Americas and is widely cultivated in parts of Africa, Southeast Asia, and the Pacific. The leaves of the soursop tree are harvested and processed to obtain the extract.

The formation of the extract involves drying the leaves and using solvents to extract the active constituents. This process can influence the final composition and sensory attributes of the extract. Annona muricata leaf extract is often used in products labeled as "natural flavor" due to its plant-based origin.

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

4. Use in Flavors

Annona muricata leaf extract is utilized in various flavor categories, including herbal, tropical, and green profiles. It serves as a functional component in flavor systems, providing authenticity and complexity. The extract is typically used at low levels, often in the range of 1-10 ppm in finished food or beverage products, although specific documented ranges are limited.

The stability of the extract in flavor formulations can be affected by factors such as heat, pH, and oxidation. It is generally stable under neutral pH conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Annona muricata leaf extract is used in various fragrance families, including green, herbal, and tropical scents. It acts as a modifier or trace realism note, enhancing the natural character of the fragrance composition. The extract is typically used in low concentrations, contributing to the top and middle notes of a fragrance.

The volatility of the extract allows it to blend well with other fragrance components, providing a fresh and green aroma that complements floral and fruity notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Major Constituents: Alkaloids, flavonoids, and essential oils
Character-Impact Compounds: Annonacin, quercetin, and kaempferol

The composition of Annona muricata leaf extract can vary significantly based on factors such as origin, harvest time, and processing methods. The presence of alkaloids and flavonoids contributes to its sensory and functional properties.

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

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; use in flavors may be subject to general safety standards.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring guidelines.
United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
Asia: Limited specific regulations; generally follows international safety standards.
Latin America: Regulatory status varies; generally aligns with international guidelines.

The regulatory status of Annona muricata leaf extract can vary by region, with some countries requiring specific safety assessments for its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

The safety of Annona muricata leaf extract is primarily evaluated based on its use in flavors and fragrances. Oral exposure through flavor use is considered low risk at typical use levels, although specific ADI or MSDI values are not well-documented. Dermal exposure in fragrance applications is generally considered safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to the low volatility of the extract.

Risk profiles may differ between food and fragrance applications, with fragrance use typically involving lower exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Annona muricata leaf extract is valued for its ability to impart a natural and authentic green note to both flavors and fragrances. It synergizes well with other herbal and fruity components, enhancing the overall complexity of the formulation. Formulators should be cautious of potential degradation under extreme conditions and consider the variability in composition when sourcing the extract.

Common pitfalls include overuse, which can lead to an overpowering herbal note, and underuse, which may result in a lack of desired authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Annona muricata leaf extract is well-established in terms of its sensory profile and typical use levels. However, there are gaps in specific toxicological data and regulatory approvals, which may require further investigation. Industry practices often rely on empirical knowledge and historical use rather than comprehensive documentation.

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 2026-06-20 06:20:01 GMT (p2)

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