FlavScents AInsights Entry: Dill Seed Oil (CAS: 8006-75-5)

1. Identity & Chemical Information

Dill seed oil is a natural complex material derived from the seeds of the dill plant, Anethum graveolens. It is commonly referred to as dill seed essential oil. The CAS number for dill seed oil is 8006-75-5. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance compendiums. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. As a natural complex material, dill seed oil does not have a single molecular formula or molecular weight. Its composition includes a variety of terpenes and other aromatic compounds, which contribute to its characteristic aroma and flavor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dill seed oil is characterized by a warm, spicy, and slightly sweet aroma with herbaceous and anise-like notes. Its flavor profile is similarly complex, offering a pungent, slightly bitter taste with hints of caraway and anise. The oil is often used as an impact note in flavor formulations, providing a distinctive dill character. The intensity of dill seed oil can vary, but it is generally considered to have a moderate to strong diffusion. Specific odor and taste thresholds are not well-documented, but its potent aroma suggests that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dill seed oil is naturally sourced from the seeds of the dill plant, Anethum graveolens, which is native to the Mediterranean and West Asia but is now cultivated worldwide. The oil is typically obtained through steam distillation of the seeds. Dill seed oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, which are influenced by factors such as climate, soil, and harvest conditions.

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

4. Use in Flavors

Dill seed oil is used in a variety of flavor applications, particularly in savory products such as pickles, sauces, and dressings. It serves as a functional ingredient that imparts a distinct dill flavor, often used as an impact note or modifier. Typical use levels in food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. Dill seed oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light, which can affect its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, dill seed oil is used in various fragrance families, including herbal, spicy, and green compositions. It acts as a modifier or impact note, providing a fresh, green, and slightly spicy aroma. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired effect and product type. Dill seed oil is considered a top to middle note due to its moderate volatility, contributing to the initial and heart phases of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Dill seed oil is composed of several key constituents, including carvone, limonene, and dillapiole, which are responsible for its characteristic aroma and flavor. The composition of dill seed oil can vary significantly based on factors such as geographic origin, harvest time, and extraction method. Carvone is typically the dominant component, contributing to the oil's distinctive dill-like aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, dill seed oil is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, dill seed oil is used in various traditional cuisines, with specific regulations varying by country. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards. Explicit approvals and harmonized assumptions are common, but country-specific variability exists.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Dill seed oil is considered safe for oral exposure when used within recommended levels in food products. The acceptable daily intake (ADI) and threshold of toxicological concern (TTC) are not explicitly defined, but it is generally used at low concentrations. For dermal exposure, dill seed oil is not known to cause significant irritation or sensitization, although IFRA guidelines should be consulted for specific use limits in fragrances. Inhalation exposure is typically limited to occupational settings, where standard safety precautions should be followed. The risk profiles for food and fragrance applications are generally similar, with low exposure levels posing minimal risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dill seed oil is valued for its distinctive flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other herbal and spicy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering and unbalanced product. It is often under-used in applications where a subtle dill note could enhance the overall profile. Formulators should consider the oil's stability and potential for degradation when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dill seed oil is well-established, with comprehensive sensory and compositional information available. Industry practices are well-documented, although some variability exists due to natural factors affecting composition. Regulatory information is robust, but formulators should remain aware of regional differences and updates. Known data gaps include specific toxicological thresholds and detailed sensory thresholds, which are areas for further research.

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 2026-02-13 10:58:42 GMT (p2)