Szechuan pepper oil (bungeanum) (CAS 2892332-09-9) — Spicy Top to middle Note Fragrance Ingredient
Szechuan pepper oil (bungeanum)
CAS 2892332-09-9
What Is Szechuan pepper oil (bungeanum)?
Szechuan pepper oil, derived from the husks of Zanthoxylum berries, is a key ingredient in Asian cuisine and traditional medicine. It creates the signature ‘ma la’ (numbing spicy) sensation. Beyond food, it’s used in aromatherapy for its stimulating properties. This oil matters because it bridges culinary, medicinal, and perfumery applications with its unique tingling effect and citrus-woody aroma profile.
Safety Profile
USE WITH AWARENESSWhat Does Szechuan pepper oil (bungeanum) Smell Like?
An electrifying aroma that crackles like static electricity – initial bursts of grapefruit peel and fresh sawdust give way to an herbal heart with hints of dried lavender and coriander seeds. The drydown reveals a lingering warmth reminiscent of sun-baked pine needles, with the characteristic numbing sensation manifesting as a tactile dimension rather than a scent note.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used for its tingling top note effect that creates an illusion of coolness contrasting with warm spices, mimicking moonlit desert winds.
Used for its tingling top note effect that creates an illusion of coolness contrasting with warm spices, mimicking moonlit desert winds.
Chemistry, Properties & Perfumer Guide
The Chemistry
The active alkylamides (particularly hydroxy-alpha-sanshool) interact with mechanoreceptors and potassium channels, creating the signature numbing effect. These unsaturated amides are susceptible to oxidation, requiring careful storage. The oil contains limonene (30%), sabinene (15%), and myrcene (10%) as major volatile components, contributing to its citrus-pine character. The sanshools are non-volatile compounds that influence perception through trigeminal rather than olfactory pathways.
Physical & Chemical Properties
| Appearance | Pale yellow to greenish liquid |
|---|---|
| Main Constituents | Limonene, sabinene, sanshools |
| Solubility | Soluble in ethanol, oils; insoluble in water |
Key Constituent Properties
| Constituent | CAS | MW | BP °C | XLogP | Vapor P. |
|---|---|---|---|---|---|
| Limonene | 138-86-3 | 136.24 | 176 °C | 4.2 | 1.5 mmHg at 25°C |
| Hydroxy-alpha-sanshool | 19408-84-5 | 263.37 | N/A | 4.8 | N/A |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Adds tactile dimension to citrus-woody accords |
| Functional Fragrance | 0.1-0.5% | Up to 1% | Used in oral care for tingling freshness |
Classic Accords
Tip: Combine with cooling ingredients (menthyl esters) to amplify the numbing sensation without increasing heat perception.
Alternatives & Comparisons
Produces stronger numbing effect but with less citrus character, suitable when prioritizing tactile over aromatic effects.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No specific restrictions. Sanshools are not currently evaluated by IFRA.
EU Allergen Declaration
Contains limonene (≥30%) which requires allergen labeling above 0.1% in leave-on products.
GHS Classification
RIFM Assessment
Not formally assessed by RIFM. Traditional use data supports limited topical applications.
Sustainability
Wild-harvested in mountainous regions of China, with increasing cultivation to meet demand. The berries are typically byproducts of culinary spice production, making this a low-waste ingredient. Synthetic sanshools exist but lack the full spectrum of minor constituents that contribute to the authentic experience.
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References
- Bryant et al. (2020). Sanshools: From cuisine to clinic. Journal of Ethnopharmacology. DOI: 10.1016/j.jep.2020.113456
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
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