FlavScents AInsights Entry for Cananga Oil (CAS: 68606-83-7)
1. Identity & Chemical Information
Cananga oil, derived from the flowers of the Cananga tree (Cananga odorata), is a complex natural material rather than a single chemical compound. It is often confused with ylang-ylang oil, though they are distinct in terms of their chemical profiles and sensory characteristics. The CAS number for cananga oil is 68606-83-7. It does not have a specific FEMA number, but it is recognized in various fragrance and flavor applications. Other identifiers include its presence in IFRA standards and its use in traditional and modern perfumery.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cananga oil is characterized by its rich, floral aroma with sweet, slightly woody undertones. It is often described as having a creamy, banana-like scent with hints of spice and balsamic notes. The intensity of the odor is moderate to strong, making it suitable for use as an impact note in fragrance compositions. The oil's diffusion is good, allowing it to blend well with other floral and woody notes. While specific taste and odor thresholds are not well-documented, its sensory role is primarily as a modifier and enhancer in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cananga oil is naturally sourced from the flowers of the Cananga tree, which is native to Southeast Asia, particularly Indonesia and the Philippines. The oil is extracted through steam distillation of the fresh flowers. Its designation as a "natural fragrance" is due to its direct derivation from plant material without synthetic alteration. The composition of cananga oil can vary significantly depending on the geographical origin, climate, and distillation process.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, cananga oil is used to impart floral and sweet notes, often in tropical and exotic fruit flavors. It is typically used in low concentrations, ranging from 1 to 10 ppm in finished food products, to avoid overpowering other flavor components. The oil is stable under typical food processing conditions but may degrade under high heat or acidic environments. Its role in flavor systems is primarily as a background enhancer, adding complexity and depth.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Cananga oil is widely used in the fragrance industry, particularly in floral and oriental fragrance families. It serves as a middle note, providing a rich, floral heart to compositions. Typical concentration ranges in perfumes are from 0.1% to 5%, depending on the desired intensity and character. The oil's volatility is moderate, contributing to its role as a middle note, where it bridges the gap between top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The major constituents of cananga oil include linalool, benzyl acetate, and geranyl acetate, which contribute to its characteristic floral aroma. Other significant components may include caryophyllene and farnesene. The composition can vary based on factors such as the region of cultivation and the distillation method used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cananga 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 has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in cosmetics and fragrances. In Latin America, regulations may vary, with Brazil and MERCOSUR countries having their own standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, cananga oil is considered safe at low concentrations typical of flavor use, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines on its use in perfumery to minimize risks. Inhalation exposure is not typically a concern at normal usage levels, but occupational exposure should be managed to prevent respiratory irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cananga oil is valued for its ability to impart a rich, floral character to both flavors and fragrances. It synergizes well with other floral and woody notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor. It is often underused in formulations seeking a subtle floral background.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cananga oil is well-established, particularly in terms of its sensory profile and regulatory status. However, there are gaps in specific toxicological data, such as precise ADI values. Industry practices often rely on historical usage patterns and expert judgment in the absence of detailed 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 2026-02-05 19:03:12 GMT (p2)
