FlavScents AInsights Entry: Combava Peel Oil (CAS: 91771-50-5)
1. Identity & Chemical Information
Combava peel oil, also known as kaffir lime peel oil, is a natural complex material derived from the peel of the Citrus hystrix fruit. It is not a single chemical compound but a mixture of various constituents. The CAS number for combava peel oil is 91771-50-5. While it does not have a specific FEMA number, it is recognized in the flavor and fragrance industry for its unique sensory properties. The oil is characterized by its complex mixture of terpenes and other volatile compounds, which contribute to its distinctive aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Combava peel oil is renowned for its fresh, citrusy, and slightly spicy aroma, with notes reminiscent of lime and lemongrass. The oil's flavor is similarly vibrant, offering a zesty and tangy taste that can enhance both sweet and savory applications. The intensity of its aroma is moderate to strong, making it a potent impact note in formulations. While specific taste and odor thresholds are not well-documented, its sensory role is often as a top note or modifier, providing freshness and complexity to flavor and fragrance compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Combava peel oil is naturally sourced from the peel of the Citrus hystrix fruit, commonly known as kaffir lime. The oil is obtained through cold pressing or steam distillation of the fruit's peel. Its formation involves the release of volatile compounds during the extraction process, which are responsible for its characteristic aroma and flavor. Combava peel oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its direct derivation from plant material.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, combava peel oil is used across various categories, including beverages, confectionery, and culinary applications. It serves as a functional ingredient that imparts a fresh, citrusy note, enhancing the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 20 ppm, depending on the desired intensity and application. The oil is generally stable under typical processing conditions but may degrade under prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Combava peel oil is utilized in fragrance formulations, particularly within the citrus and fresh fragrance families. It acts as a top note, providing an initial burst of freshness and zest. The oil is often used in personal care products, household cleaners, and air fresheners. Typical concentration ranges in fragrance products vary, with qualitative use often dictated by the desired olfactory impact. Its volatility makes it suitable for top note applications, contributing to the initial impression of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Combava peel oil is composed of several key constituents, including limonene, citronellal, and linalool, which are major contributors to its sensory characteristics. The composition of the oil can vary significantly based on factors such as geographic origin, harvest time, and extraction method. These constituents are responsible for the oil's distinctive citrusy and spicy aroma.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, combava peel oil is generally recognized as safe (GRAS) for flavor use under FEMA guidelines. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, Brazil and MERCOSUR countries have specific guidelines for natural flavoring substances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Combava peel oil is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but typical use levels are considered safe. Dermal exposure in fragrance applications is generally well-tolerated, though it may cause irritation or sensitization in sensitive individuals. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation and protective measures are advised.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Combava peel oil is valued for its ability to impart a fresh, citrusy note that enhances both flavor and fragrance formulations. It synergizes well with other citrus oils and can be used to brighten and uplift complex blends. Formulators should be mindful of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in savory applications, where it can add a unique twist.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on combava peel oil is well-established, with consistent sensory and compositional profiles documented across various sources. However, industry practices may vary, and some data gaps exist regarding specific regulatory approvals in certain regions. Formulators should verify compliance with local regulations and consider potential variability in oil composition.
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 11:50:54 GMT (p2)