citrus aurantium amara peel extract

Material Search

N/A

Ingredient	Name Detail	CAS
citrus aurantium amara flower extract	citrus aurantium amara flower extract	72968-50-4
citrus aurantium amara fruit extract	N/A	72968-50-4
citrus aurantium amara fruit juice extract	N/A	72968-50-4
citrus aurantium amara leaf/twig extract	N/A	72968-50-4
citrus aurantium amara peel	citrus aurantium amara peel	72968-50-4
citrus aurantium amara peel tincture	citrus aurantium amara peel tincture	72968-50-4
citrus aurantium flower extract	N/A	72968-50-4
citrus aurantium flower water	citrus aurantium flower water	72968-50-4
citrus aurantium fruit extract	N/A	72968-50-4
citrus aurantium leaf extract	citrus aurantium l. leaf extract	72968-50-4
citrus aurantium peel oil expressed	citrus aurantium l. peel oil expressed	72968-50-4
neroli absolute	citrus bigaradia absolute	72968-50-4
neroli extract	N/A	72968-50-4

Identifiers

CAS (Single)	72968-50-4
FEMA	N/A
EINECS	N/A
Synonyms	extract of the peel of the bitter orange, citrus aurantium l. var. amara l., rutaceae t orange bitter fluid extract bitter orange peel 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	N/A
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	citrus aurantium amara

Organoleptic

Organoleptic Notes	1. Firmenich ORANGE PEEL EXTR Kosher for flavor Taste Description:Bitter, woody, peely, alcoholicContains the backend notes of orange peel (without volatiles terpenic part) and the bitterness, woody notes, non volatiles of dried peels. At low dosage, gives mouthfeel, masking of artificial sweeteners. At higher dosage, typical bitterness from citrus
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Citrus Aurantium Amara Peel Extract (CAS: 72968-50-4)

1. Identity & Chemical Information

Citrus aurantium amara peel extract, commonly known as bitter orange peel extract, is a natural complex material derived from the peel of the bitter orange fruit. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 72968-50-4. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in IFRA standards and its presence in various flavor and fragrance databases. The composition of this extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus aurantium amara peel extract is characterized by its fresh, citrusy, and slightly bitter aroma, often described as reminiscent of the zest of oranges with a hint of floral undertones. The intensity of the odor is moderate, providing a bright and uplifting note in both flavors and fragrances. It is commonly used as an impact note in formulations, adding a realistic citrus character. The taste threshold is not well-documented, but its sensory role is primarily as a top note in fragrance compositions and as a flavor enhancer in food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Bitter orange peel extract is naturally sourced from the peel of the Citrus aurantium amara fruit, commonly known as the bitter orange. This extract is obtained through cold pressing or steam distillation of the fruit peel. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients. The formation of its characteristic aroma compounds involves enzymatic processes that occur during the extraction and processing of the peel.

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

4. Use in Flavors

In the flavor industry, citrus aurantium amara peel extract is used to impart a fresh, citrusy note to a variety of food and beverage products, including soft drinks, candies, and baked goods. It serves as a flavor enhancer and can be used in both sweet and savory applications. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and the specific application. The extract is generally stable under normal processing conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Citrus aurantium amara peel extract is a popular ingredient in the fragrance industry, particularly in the creation of citrus, floral, and chypre fragrance families. It is used as a top note, providing a fresh and invigorating opening to perfumes and personal care products. The typical concentration in fragrance formulations ranges from 0.1% to 3%, depending on the desired effect and product type. Its volatility makes it ideal for use in top note applications, where it contributes to the initial impression of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of citrus aurantium amara peel extract include limonene, linalool, and myrcene, among others. These compounds are responsible for the characteristic citrus aroma and flavor. The composition of the extract can vary based on factors such as geographic origin, climate, and extraction method. It is important for formulators to verify the specific composition of the extract they are using to ensure consistency in their products.

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

6. Regulatory Status (Regional Overview)

In the United States, citrus aurantium amara peel extract is generally recognized as safe (GRAS) for use in food products. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The regulatory status in the United Kingdom aligns with the EU regulations post-Brexit. In Asia, the extract is accepted in countries like Japan and China, although specific regulations may vary. In Latin America, countries such as Brazil and members of MERCOSUR have their own guidelines for its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citrus aurantium amara peel extract is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through food products is generally low, with an acceptable daily intake (ADI) not specifically established but considered safe under typical use conditions. Dermal exposure in fragrances may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is minimal due to its use in low concentrations in fragrances. 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

Citrus aurantium amara peel extract is valued for its ability to impart a natural citrus aroma and flavor to products. It synergizes well with other citrus and floral notes, enhancing the overall complexity of the formulation. Formulators should be cautious of potential oxidation, which can alter the aroma profile. It is often under-used in savory applications, where it can provide a unique twist. Overuse can lead to an overpowering bitterness, so careful balancing is essential.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citrus aurantium amara peel extract is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are generally consistent, although specific composition data may vary. Known data gaps include precise sensory thresholds and detailed toxicological profiles, which are often generalized from similar citrus extracts.

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
If complex natural material: includes section 5a

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 2026-06-02 10:17:44 GMT (p2)

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