FlavScents AInsights Entry: 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 pronounced, making it a popular choice for adding a green note to fragrance compositions. In terms of flavor, it is less commonly used but can impart a similar green and resinous character. The sensory role of galbanum oil is typically as an impact note or a modifier, providing freshness and complexity to both flavors and fragrances.

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 resin is collected and then steam-distilled to produce the essential oil. This process preserves the complex mixture of terpenes and other volatile compounds that contribute to its unique aroma. Galbanum oil is often used in products labeled as "natural fragrance" due to its plant-based origin.

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

4. Use in Flavors

In flavor applications, galbanum oil is used sparingly due to its potent aroma. It is primarily utilized in herbal and green flavor profiles, where it can enhance the freshness and complexity of the blend. Typical use levels in finished food or beverage products are quite low, often in the range of 0.1 to 1 ppm. Stability considerations include its moderate resistance to heat and pH variations, although it can be prone to oxidation if not stored properly.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Galbanum oil is a staple in the fragrance industry, particularly in the creation of green and chypre perfumes. It is used to add a fresh, green top note and can also serve as a modifier to enhance the complexity of floral and woody compositions. Typical concentration ranges in fragrances vary, but it is often used at levels of 0.5% to 5% depending on the desired intensity. Its volatility places it primarily in the top to middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of galbanum oil include β-pinene, α-pinene, limonene, and myrcene, among others. These terpenes contribute to its characteristic green and resinous aroma. The composition of galbanum oil can vary significantly based on factors such as geographic origin and processing methods, which should be considered when formulating with this material.

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 can 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 low concentrations typical of flavor use, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally safe, but it may cause irritation or sensitization in sensitive individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk due to its use in small quantities, but occupational exposure should be managed with appropriate ventilation and protective measures.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Galbanum oil is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with citrus, floral, and woody notes, enhancing their complexity. Formulators should be cautious of its potency, as overuse can dominate a composition. It is often under-utilized in flavor applications due to its strong aroma, but when used judiciously, it can add a unique dimension to herbal and green profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on galbanum oil is well-established, particularly in the fragrance industry. However, there are gaps in documented flavor use levels and specific toxicological thresholds. Industry practices often rely on historical usage and expert judgment, highlighting the need for ongoing research and documentation.

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 2026-03-17 21:14:11 GMT (p2)