litsea cubeba fruit extract

Full Material List

N/A

Identifiers

CAS (Single)	90063-59-5
FEMA	N/A
EINECS	N/A
Synonyms	extract obtained from the fruits of the plant, litsea cubeba, lauraceae may chang fruit 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	litsea cubeba

Organoleptic

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

AInsights BETA

FlavScents AInsights Entry: Litsea Cubeba Fruit Extract (CAS: 90063-59-5)

1. Identity & Chemical Information

Common Name(s): Litsea Cubeba Fruit Extract, May Chang Oil
CAS Number: 90063-59-5
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material (essential oil)
Source: Extracted from the fruit of the Litsea cubeba plant, native to Southeast Asia.

Litsea cubeba fruit extract is a natural complex material, primarily composed of various terpenes. It is not a single chemical compound but a mixture of several constituents, which can vary based on geographical origin, harvest time, and extraction method. This variability is crucial for formulators to consider, as it affects both the sensory profile and the regulatory status of the extract.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Litsea cubeba fruit extract is renowned for its fresh, lemon-like aroma, often described as a blend of citrus and floral notes. The intensity of its scent is moderate to strong, with a high diffusion rate, making it a popular choice for imparting a bright, uplifting character in both flavors and fragrances. The extract is typically used as an impact note due to its distinctive and vibrant profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Litsea cubeba, also known as May Chang, is a small tree or shrub native to Southeast Asia, particularly China, Indonesia, and Vietnam. The essential oil is extracted from the fruit through steam distillation. The oil's composition is influenced by the plant's growing conditions and the distillation process, which can affect its designation as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Litsea cubeba fruit extract is used in various flavor categories, including beverages, confectionery, and baked goods, where it imparts a fresh, citrusy note. Its functional role in flavor systems is often as a top note or modifier. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under typical food processing conditions but may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, litsea cubeba fruit extract is used across various fragrance families, including citrus, floral, and green compositions. It serves as a top note, providing freshness and vibrancy. Typical concentration ranges in fragrance formulations are from 0.1% to 2%, depending on the product type and desired olfactory impact. The extract's volatility makes it suitable for use in perfumes, soaps, and personal care products.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Citral: 65-85%
Limonene: 10-20%
Geraniol: 1-5%
Neral: 1-5%

The composition of litsea cubeba fruit extract can vary significantly based on factors such as geographic origin and extraction method. These constituents are primarily responsible for the extract's characteristic lemon-like aroma.

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

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; generally recognized as safe when used in accordance with good manufacturing practices.
European Union: Regulated under Regulation (EC) No 1334/2008; specific FL number not assigned.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Recognized in several countries, including Japan and China, with specific usage guidelines.
Latin America: Usage is generally aligned with international standards, though specific regulations may vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Generally considered safe for use in food flavors at typical concentrations; no specific ADI or MSDI established.
Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use in fragrances.
Inhalation Exposure: Low risk at typical fragrance concentrations; occupational exposure should be managed to avoid sensitization.

The risk profiles for food and fragrance applications are generally similar, with dermal exposure requiring more careful management due to potential sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Litsea cubeba fruit extract is valued for its bright, citrusy aroma, which can enhance both flavors and fragrances. It synergizes well with other citrus and floral notes but can be overpowering if used excessively. Formulators should be cautious of its variability and potential for sensitization in fragrance applications.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on litsea cubeba fruit extract is well-established, particularly regarding its sensory profile and key constituents. However, regulatory and safety data may vary, and formulators should verify specific requirements for their target 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 2026-09-23 15:26:57 GMT (p2)

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