citrus hystrix leaf

Full Material List

N/A

Ingredient	Name Detail	CAS
citrus hystrix fruit extract	citrus hystrix fruit extract	91771-50-5
citrus hystrix leaf extract	N/A	91771-50-5
combava peel oil	citrus hystrix peel oil expressed	91771-50-5
petitgrain combava oil	citrus hystrix leaf oil	91771-50-5

Identifiers

CAS (Single)	91771-50-5
FEMA	N/A
EINECS	N/A
Synonyms	kaffir lime leaf petitgrain combava leaf combava petitgrain leaf
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	lime kaffir lime leaf

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Citrus Hystrix Leaf (CAS: 91771-50-5)

1. Identity & Chemical Information

Common Name(s): Kaffir lime leaf, Citrus hystrix leaf
CAS Number: 91771-50-5
FEMA Number: Not available
Other Identifiers: Not available
Material Type: Natural complex material (essential oil)
Source: Derived from the leaves of the Citrus hystrix plant, commonly known as Kaffir lime.
Key Constituents: Citronellal, limonene, and nerol are typically major constituents, though composition can vary based on origin and processing.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citrus hystrix leaf is renowned for its distinctive, fresh, and citrusy aroma with a slightly spicy undertone. The odor is intense and diffusive, making it a prominent impact note in both flavor and fragrance applications. The flavor profile is similarly citrusy with a hint of bitterness, often described as a combination of lime and lemon with a unique herbal twist. Specific taste and odor thresholds are not clearly reported, but the material is typically used as a character-impact note or modifier in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citrus hystrix is native to Southeast Asia and is widely cultivated in tropical regions. The leaves are harvested and processed to extract the essential oil, which is rich in volatile compounds. The natural occurrence of these compounds is primarily due to the plant's biosynthetic pathways, which produce terpenes and other aromatic molecules. The material is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant sources.

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

4. Use in Flavors

Citrus hystrix leaf is used extensively in Asian cuisine, particularly in Thai and Indonesian dishes, where it imparts a unique citrusy flavor. It is commonly used in soups, curries, and stir-fries. In flavor systems, it serves as a character-impact note and can enhance the authenticity of citrus profiles. Typical use levels in food range from 10 to 50 ppm, with higher concentrations potentially overpowering other flavors. The material is generally stable under typical cooking conditions but may degrade under prolonged heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, Citrus hystrix leaf is valued for its fresh, citrusy aroma that fits well within the citrus and herbal fragrance families. It is used in a variety of product types, including personal care products, household cleaners, and air fresheners. The material acts as a top note due to its high volatility, providing an initial burst of freshness. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Citronellal: Provides a lemon-like aroma.
Limonene: Contributes to the citrusy scent.
Nerol: Adds a floral and sweet note.

Composition varies by origin, harvest, and processing methods.

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

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; typically used under general flavoring principles.
European Union: Regulated under Reg. (EC) No 1334/2008; specific FL number not assigned.
United Kingdom: Follows EU regulations post-Brexit with minor divergences.
Asia: Widely accepted in traditional cuisines; specific regulatory details vary by country.
Latin America: Usage is generally aligned with international standards, but specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally recognized as safe when used in typical culinary amounts. No specific ADI or MSDI established.
Dermal Exposure: Potential for mild irritation or sensitization; IFRA guidelines should be consulted for safe use levels in cosmetics.
Inhalation Exposure: High volatility may pose inhalation risks in occupational settings; adequate ventilation is recommended.

Risk profiles are similar for both food and fragrance applications, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citrus hystrix leaf is prized for its ability to impart a fresh, authentic citrus note. It synergizes well with other citrus and herbal ingredients, enhancing overall complexity. Formulators should be cautious of its intensity, as overuse can dominate a blend. It is often underutilized in non-Asian cuisines, presenting opportunities for innovation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Citrus hystrix leaf is well-established in culinary contexts but less documented in fragrance applications. Industry practices are often based on traditional use rather than formal studies. Regulatory ambiguities exist, particularly in non-Western markets.

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 2026-06-02 11:45:29 GMT (p2)

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