COGNAC, GREEN, OIL

CAS: 8016-21-5 FLAVORING AGENT OR ADJUVANT

COGNAC, GREEN, OIL (CAS 8016-21-5) is a natural aromatic extract derived from wine lees that is used as a flavoring agent or adjuvant providing green and winey notes.

What It Is

COGNAC, GREEN, OIL is a natural flavoring ingredient extracted primarily from the lees of fermented grape wine, particularly from Vitis vinifera sediments known as wine lees. Lees are the residual solids and yeast that settle after the alcoholic fermentation of wine. The oil derived from these lees, often referred to as green cognac oil or lie de vin oil, exhibits a distinctive green, fruity, and winey aromatic profile and is used to impart cognac-like sensory characteristics in flavor formulations. The oil is classified within flavoring agents or adjuvants that contribute complex aromatic notes in low concentrations. This material is understood within flavor and fragrance industries to function as an aromatic complex of esters, aldehydes, and other volatile compounds characteristic of fermented grape derivatives. Its use as a flavoring component stems from its sensory profile rather than nutritional contribution.

How It Is Made

COGNAC, GREEN, OIL is obtained through the steam distillation of wine lees, the sediment composed of yeast and other particulates that accumulate during and after wine fermentation. The lees are subjected to controlled steam distillation processes that volatilize the aromatic constituents, which are then condensed and collected as an essential oil-like extract. This method draws out the complex mixture of aromatic molecules that give the oil its characteristic green and fermented wine-like aroma. The resulting material is a green to bluish-green liquid with distinct sensory attributes used in flavor systems. Production methods focus on capturing and concentrating volatile aromatic compounds from the lees in a manner that preserves their sensory qualities. Because the starting material is a natural fermentation by-product, the composition can vary slightly depending on grape variety, fermentation conditions, and distillation parameters. Manufacturers that supply this ingredient for flavor use typically adhere to industry practices for food-grade extracts to ensure consistent aromatic quality and compliance with relevant food regulatory standards.

Why It Is Used In Food

COGNAC, GREEN, OIL is used in food flavor formulations to provide complex aroma and taste nuances reminiscent of cognac or fermented wine. As a flavoring agent or adjuvant, it enhances the sensory profile of products by introducing green, winey, and fruity notes that are difficult to replicate with single-component flavor molecules. Its inclusion in flavor systems is generally at low concentration, where it contributes depth and authenticity to beverages, confectionery, and other flavor-rich applications. The reason for its use lies in its unique bouquet of volatile compounds, which can enrich flavor complexity without adding significant quantities of the ingredient itself. Flavorists may choose this oil to accentuate or round out specific sensory aspects of a formulation, particularly where nuanced aroma is desired.

Adi Example Calculation

Because COGNAC, GREEN, OIL does not have a formally established numeric ADI from a recognized regulatory body in the public domain, providing a specific example calculation using a numeric ADI value is not applicable here. Instead, illustrative exposure estimates for flavoring substances generally consider body weight and typical use levels: for example, if a flavoring extract is used at a concentration that results in microgram-level exposure per serving, the resulting intake for an adult would be orders of magnitude below levels associated with safety thresholds in toxicology studies. These illustrative calculations underscore that typical use levels for such ingredients contribute minimal exposure compared to broad safety margins recognized by regulators.

Safety And Health Research

Safety evaluations for COGNAC, GREEN, OIL predominantly originate from flavor industry panels and regulatory frameworks recognizing natural extracts with a long history of use. The listing of this ingredient under 21 CFR § 182.50 in the United States reflects a determination that, when used as intended in food flavoring, it is generally recognized as safe for its intended use. Toxicity information from available material safety data indicates that acute oral and dermal toxicity in animal tests exceeds high dose thresholds, suggesting low acute toxicity in those models, though comprehensive human-specific safety studies are not widely published in the public domain. Regulatory assessments focus on evaluating the appropriateness of use levels in food, potential for adverse effects at expected exposure levels, and compositional characterization rather than clinical health claims. Given the complex nature of this natural extract, safety characterization in regulatory contexts emphasizes traditional use, expert panel review, and adherence to good manufacturing practices.

Regulatory Status Worldwide

In the United States, COGNAC, GREEN, OIL is listed in the Federal Code of Regulations under 21 CFR § 182.50 as an example of certain other spices, seasonings, essential oils, oleoresins, and natural extracts that are regarded as safe for their intended use within the meaning of section 409 of the Food, Drug, and Cosmetic Act, indicating that it is allowed when used in accordance with good manufacturing practice as a flavoring component. The listing in 21 CFR § 182.50 demonstrates a recognition of safe use for natural extracts such as this oil. There is a FEMA number associated with green cognac oil (FEMA 2331) reflecting its evaluation within the flavor industry expert panel context, although the formal standing and details may require consultation of FEMA GRAS publications for specifics. International regulatory status varies, and formal evaluations by bodies such as JECFA or EFSA specifically for this ingredient are not readily found in public specifications, so formal numeric ADIs or listings beyond U.S. GRAS-type recognition are not specified here.

Taste And Functional Properties

COGNAC, GREEN, OIL has a distinctive sensory profile characterized by fresh green, fruity, and wine-like (fermented) aromatic notes. This sensory character comes from the complex mix of esters, aldehydes, and other volatile compounds derived from wine lees. The oil’s functional behavior in food systems is driven by its volatility and solubility profile, which favors incorporation into systems containing solvents like ethanol, while being less compatible with water-only matrices. Its intense aroma means it is used sparingly in flavor blends, where it can contribute to desired sensory effects without overwhelming the base product. As a natural extract, it may undergo slight changes in aroma intensity depending on temperature, processing conditions, and interactions with other flavor components. The functional properties of this ingredient are thus both sensory and technical, enhancing perceived flavor depth while being manageable in low concentrations.

Acceptable Daily Intake Explained

Acceptable daily intake (ADI) is a regulatory concept that describes the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk, expressed relative to body weight. For many natural flavoring extracts such as COGNAC, GREEN, OIL, formal numeric ADIs established by international expert committees are not always specified because their use is limited and governed by good manufacturing practice rather than quantified exposure limits. Instead, regulatory frameworks and industry expert panels consider typical usage levels, compositional data, and safety studies to conclude that the ingredient can be used safely at the levels needed to achieve desired flavor effects. It is important to note that ADIs are not recommendations to consume a substance but are benchmarks used by regulators to guide safe use.

Comparison With Similar Additives

COGNAC, GREEN, OIL can be compared to other natural flavoring extracts such as vanilla extract, citrus oil, or almond extract, which also provide characteristic sensory notes derived from plant or fermentation sources. Vanilla extract contributes sweet, creamy aroma profiles and is widely used in beverages and confectionery; citrus oils like orange or lemon deliver bright and fresh fruity notes; almond extract imparts nutty, marzipan-like characteristics. Like these natural extracts, green cognac oil is used at low concentrations to enhance complexity without dominating a formulation. The primary differences lie in the specific aromatic character each extract brings and the types of products in which they are commonly used, with cognac oil offering fermented wine-like nuances compared to the sweeter or fruitier profiles of the others.

Common Food Applications Narrative

COGNAC, GREEN, OIL is typically used in foods and beverages where a nuanced, wine-like or green aromatic character is desired. It may be found in alcoholic beverages to enhance complexity, in nonalcoholic beverages for subtle fermented fruit nuances, and in confectionery to support fruit or wine-related flavor themes. Bakers creating products that benefit from nuanced aromatic ingredients, such as pastries with fruit notes, or flavor houses creating complex beverage flavor bases, may employ this oil to achieve specific sensory targets. It also finds application in savory seasoning blends where a hint of fermented wine character can elevate the overall profile. Its use in food products is generally part of a broader flavor blend rather than as a primary flavoring, and its inclusion is dictated by the desired consumer sensory experience and formulation goals.

Safety & Regulations

FDA

  • Notes: Listed under 21 CFR 182.50 as generally recognized as safe for intended use when used in accordance with good manufacturing practice.
  • Regulation: 21 CFR 182.50

EFSA

  • Notes: No authoritative numeric ADI or approval specific to this ingredient found in EFSA public documents.

JECFA

  • Notes: No specific JECFA numeric ADI or year of evaluation found in public JECFA database for this ingredient.

Sources

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