FlavScents AInsights Entry for Zanthoxylum Bungeanum Fruit Extract (CAS: 97927-06-5)
1. Identity & Chemical Information
Zanthoxylum bungeanum fruit extract, commonly known as Sichuan pepper extract, is a natural complex material derived from the fruit of the Zanthoxylum bungeanum plant. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 97927-06-5. It does not have a specific FEMA number or other identifiers like FL number or CoE number due to its complex nature. As a natural extract, it lacks a defined molecular formula or molecular weight. The extract is characterized by its unique combination of compounds that contribute to its sensory properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Zanthoxylum bungeanum fruit extract is renowned for its distinctive sensory profile, which includes a spicy, citrusy aroma with a tingling sensation often described as numbing. This sensation is primarily due to the presence of hydroxy-alpha-sanshool, a key constituent. The extract is used to impart a unique flavor and aroma, often serving as an impact note in culinary applications. The intensity of its aroma can vary, but it is generally considered moderate to strong. The taste threshold is not clearly reported, but the extract is typically used in small amounts due to its potent sensory impact.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Zanthoxylum bungeanum is naturally found in the Sichuan province of China, where it is a staple in local cuisine. The fruit extract is obtained through processes such as steam distillation or solvent extraction. The extract's designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification. The formation of its characteristic compounds occurs naturally within the fruit, influenced by factors such as climate, soil, and harvest time.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, Zanthoxylum bungeanum fruit extract is used in various categories, including savory dishes, sauces, and condiments. It serves as a functional flavoring agent, providing a unique spicy and numbing sensation. Typical use levels in food range from 10 to 100 ppm, depending on the desired intensity and the specific application. The extract is relatively stable under heat but may degrade under prolonged exposure to high temperatures or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Zanthoxylum bungeanum fruit extract is utilized in fragrance formulations, particularly in the creation of exotic and spicy scent profiles. It is often included in oriental and woody fragrance families, contributing as a trace realism or modifier. The extract's volatility allows it to function as a top to middle note, with typical concentrations ranging from 0.1% to 1% in fragrance products. Its unique aroma profile adds complexity and depth to fragrance compositions.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of Zanthoxylum bungeanum fruit extract include hydroxy-alpha-sanshool, limonene, and linalool. These compounds contribute to its characteristic sensory properties. The composition of the extract can vary significantly based on factors such as geographic origin, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Zanthoxylum bungeanum fruit extract is generally recognized as safe (GRAS) for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not clearly reported. The United Kingdom follows similar regulations post-Brexit. In Asia, particularly in China and Japan, the extract is widely used in traditional cuisine and is generally accepted. In Latin America, regulatory status may vary, with Brazil and MERCOSUR countries having specific guidelines for natural extracts.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Zanthoxylum bungeanum fruit extract is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, although it is generally regarded as safe under IFRA guidelines. Inhalation exposure is minimal due to its low volatility. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Zanthoxylum bungeanum fruit extract is valued for its unique sensory properties, providing a distinctive spicy and numbing sensation. It synergizes well with citrus and herbal notes, enhancing complexity in formulations. Common pitfalls include overuse, leading to an overpowering effect, and underuse, resulting in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Zanthoxylum bungeanum fruit extract is well-established in terms of its sensory profile and typical use levels. However, specific regulatory and toxicological data may be limited or vary by region. Industry practices are generally consistent, but formulators should verify specific regulatory 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
- 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 2026-04-13 07:17:12 GMT (p2)