FlavScents AInsights Entry: Glycyrrhiza Glabra Root Extract (CAS: 84775-66-6)

1. Identity & Chemical Information

• Common Name(s): Licorice root extract
• CAS Number: 84775-66-6
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material derived from the root of Glycyrrhiza glabra
• Source: The extract is obtained from the roots of the Glycyrrhiza glabra plant, commonly known as licorice. It is a complex mixture of various compounds, primarily glycyrrhizin, flavonoids, and other phytochemicals.
• Composition Variability: The composition of glycyrrhiza glabra root extract can vary significantly depending on the geographical origin, harvest time, and extraction method used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: The extract is characterized by a sweet, woody, and slightly bitter flavor profile. It has a distinctive licorice-like aroma with notes of anise and caramel.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but the extract is known for its potent sweetness, often used to mask bitter flavors.
• Typical Sensory Role: Glycyrrhiza glabra root extract is primarily used as a flavor enhancer and sweetener in various food and beverage applications. It serves as an impact note in formulations requiring a licorice-like character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Glycyrrhiza glabra root extract is naturally sourced from the roots of the Glycyrrhiza glabra plant, native to parts of Europe and Asia.
• Formation Pathways: The extract is obtained through processes such as water or ethanol extraction, which concentrate the active compounds from the root.
• Relevance to "Natural Flavor" Designation: As a plant-derived extract, it qualifies for use in products labeled as containing "natural flavors."

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in confectionery, beverages, and herbal teas. It is also used in tobacco flavoring and as a sweetener in various food products.
• Functional Role in Flavor Systems: Acts as a sweetener and flavor enhancer, providing a licorice-like taste and masking undesirable flavors.
• Typical Use Levels: Use levels can vary widely, but typical concentrations range from 10 to 100 ppm in finished products, depending on the desired intensity.
• Stability Considerations: The extract is relatively stable under normal storage conditions but can degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in oriental and gourmand fragrance families. Common in perfumes, soaps, and personal care products.
• Functional Role: Provides a sweet, warm base note that enhances the richness of the fragrance composition.
• Typical Concentration Ranges: Generally used at low concentrations, typically less than 1% in fragrance formulations.
• Volatility and Contribution: Acts as a base note due to its low volatility, providing lasting sweetness and warmth.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Major Constituents: Glycyrrhizin, flavonoids (e.g., liquiritin), and various saponins.
• Composition Variability: The concentration of these constituents can vary based on factors such as plant origin and extraction method.

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

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Generally recognized as safe (GRAS) for use in food.
• European Union (Reg. (EC) No 1334/2008): Approved for use as a flavoring substance.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Approved for use in food and cosmetics, with specific regulations varying by country.
• Latin America (e.g., Brazil, MERCOSUR): Generally permitted, but specific regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Glycyrrhizin, a major component, can cause hypertension and hypokalemia at high doses. The acceptable daily intake (ADI) is not clearly defined, but moderation is advised.
• Dermal Exposure: Generally considered safe for use in cosmetics, though some individuals may experience irritation or sensitization.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed to avoid respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Value: Provides a unique sweet and licorice-like flavor that is difficult to replicate synthetically.
• Typical Synergies: Pairs well with anise, fennel, and vanilla to enhance sweetness and complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness and potential health concerns due to glycyrrhizin content.
• Frequent Over/Under-Use: Often underused in savory applications where a hint of sweetness could enhance flavor profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Extensive historical use in food and fragrance industries supports its safety and efficacy.
• Industry-Typical Practices: Use levels and applications are well-documented, though specific sensory thresholds are less frequently reported.
• Known Data Gaps: More research is needed on long-term health effects of glycyrrhizin consumption.

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 2026-09-17 15:46:07 GMT (p2)