CAS: 8016-21-5
Cognac oil, derived from the lees (yeast sediments) of wine, is a volatile essential oil. It possesses a distinctive fruity, wine-like, ethereal, and somewhat fatty aroma profile, making it highly valued in both the flavor and fragrance industries. Its color typically ranges from pale yellow to greenish-yellow. The oil is a complex mixture primarily composed of ethyl esters of fatty acids, such as ethyl caprylate, ethyl pelargonate, and ethyl decanoate, alongside free fatty acids and other minor volatile compounds.
Primarily employed as a flavoring agent to impart wine, brandy, or rich fruity notes in various food and beverage products. It is also utilized as a fragrance ingredient to add fruity, aldehydic, or sophisticated alcoholic facets to perfumes and cosmetic formulations.
Flavor Industry: Essential for reconstructing and enhancing the flavor profiles of alcoholic beverages (e.g., brandy, wine, liqueurs), and widely used in non-alcoholic applications like baked goods, confectionery, dairy products, chewing gum, and soft drinks, particularly for fruit flavors (grape, apple, peach).
Fragrance Industry: Incorporated into fine fragrances, soaps, candles, and other personal care products to contribute unique fruity, vinous, or "boozy" notes, often in fantasy accords, chypre, or aldehydic compositions.
Generally recognized as safe (GRAS) for food use by FEMA (Flavor and Extract Manufacturers Association). Its use in fragrance products is subject to IFRA (International Fragrance Association) standards and guidelines, which may specify maximum usage levels due to potential for skin sensitization in some individuals, primarily from certain ester components. Like many essential oils, it should be stored in cool, dark, airtight containers to prevent oxidation and maintain stability. Direct contact with concentrated forms should be avoided, and good manufacturing practices should be followed.
Oil of Wine Lees; Wine Lees Oil; Cognac Essential Oil
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