FlavScents AInsights Entry for Galbanum Oil (CAS: 8023-91-4)

1. Identity & Chemical Information

Galbanum oil is a natural complex material derived from the resin of the Ferula galbaniflua plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for galbanum oil is 8023-91-4. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of galbanum oil can vary significantly depending on its geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Galbanum oil is renowned for its distinctive green, balsamic, and woody odor profile. It is often described as having a sharp, fresh, and slightly spicy scent with earthy undertones. The intensity of its aroma is quite strong, making it a potent impact note in both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role is typically as a modifier or an impact note, providing a unique green freshness to compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Galbanum oil is naturally sourced from the resin of the Ferula galbaniflua plant, which is native to regions in Iran and the Middle East. The oil is obtained through steam distillation of the resin. Its designation as a "natural fragrance" or "natural flavor" is due to its direct extraction from plant material without synthetic modification. The formation of its characteristic aroma compounds involves complex biochemical pathways within the plant, influenced by environmental factors.

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

4. Use in Flavors

In flavor applications, galbanum oil is used to impart a green, fresh note to various products, including beverages, confectionery, and savory items. It serves as a functional modifier, enhancing the overall freshness and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and product type. Galbanum oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Galbanum oil is a valuable component in the fragrance industry, particularly in green and chypre fragrance families. It is used in perfumes, soaps, and personal care products to provide a fresh, green top note. Typical concentration ranges in fragrance formulations vary from trace amounts to 1%, depending on the desired effect. Its volatility contributes primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Galbanum oil contains several key constituents, including β-pinene, α-pinene, limonene, and myrcene, which contribute to its characteristic aroma. The composition of these constituents can vary based on factors such as the plant's growing conditions and the extraction process used. This variability must be considered when formulating with galbanum oil to ensure consistency in the final product.

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

6. Regulatory Status (Regional Overview)

In the United States, galbanum oil is generally recognized as safe (GRAS) for use in flavors 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, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, galbanum oil is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrances may pose a risk of irritation or sensitization, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its use in low concentrations, but occupational exposure should be managed with appropriate ventilation. The risk profiles for food and fragrance applications are similar, with primary concerns being dermal sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Galbanum oil is valued for its unique green and fresh aroma, which can enhance the complexity of both flavors and fragrances. It synergizes well with citrus, herbal, and woody notes. Formulators should be cautious of its potency, as overuse can dominate a composition. It is often under-utilized in formulations seeking a natural green freshness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on galbanum oil is well-established, particularly regarding its sensory profile and regulatory status. However, industry practices regarding its use levels and formulation synergies are often undocumented. There are known gaps in toxicological data, particularly concerning long-term exposure effects.

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 2026-10-30 20:38:28 GMT (p2)