FlavScents AInsights Entry for cis-galbanum oxathiane (CAS: 59323-76-1)

1. Identity & Chemical Information

• Common Name(s): cis-galbanum oxathiane
• IUPAC Name: (3aR,7aS)-2,2-dimethyl-3a,4,5,6,7,7a-hexahydro-1,3-benzoxathiepin
• CAS Number: 59323-76-1
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H18OS
• Molecular Weight: 186.32 g/mol

cis-Galbanum oxathiane is characterized by its oxathiane ring, which contributes to its unique odor profile. The presence of sulfur in the structure is significant for its sensory attributes, often imparting a green, earthy aroma that is highly valued in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

cis-Galbanum oxathiane is noted for its distinctive green, earthy, and slightly spicy aroma, reminiscent of galbanum resin. It is often described as having a fresh, leafy character with moderate intensity and good diffusion. The compound is primarily used as an impact note in formulations, providing a natural, green freshness that enhances the overall sensory experience.

Odor thresholds for cis-galbanum oxathiane are not well-documented, but it is typically used in trace amounts due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

cis-Galbanum oxathiane is not known to occur naturally in significant quantities. It is typically synthesized for use in flavor and fragrance applications. The compound is often associated with the aroma of galbanum, a natural resin obtained from certain species of Ferula plants, although it is not a direct constituent of the resin.

The synthetic formation of cis-galbanum oxathiane involves chemical reactions that incorporate sulfur into the molecular structure, mimicking the natural aroma profile of galbanum.

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

4. Use in Flavors

cis-Galbanum oxathiane is used in flavor formulations to impart a green, fresh note that enhances the authenticity and complexity of the flavor profile. It is commonly used in herbal, citrus, and green flavor categories.

Typical use levels in food and beverages are not well-documented, but industry practices suggest usage in the range of 0.1 to 5 ppm, depending on the desired intensity and application. It is important to consider its stability, as it may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, cis-galbanum oxathiane is valued for its ability to provide a fresh, green top note that enhances the naturalness of the fragrance. It is used in a variety of fragrance families, including chypre, fougère, and green floral compositions.

Typical concentration ranges in fragrances are from trace amounts up to 0.5%, depending on the formulation and desired effect. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to regional standards is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cis-galbanum oxathiane should be used within industry-typical levels to ensure safety, as specific ADI or MSDI values are not available. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although specific IFRA guidelines are not available. Inhalation exposure should be managed to minimize occupational risks, given its volatility.

Overall, the risk profiles for food and fragrance applications are similar, with careful attention to usage levels and potential sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

cis-Galbanum oxathiane is valued for its ability to impart a fresh, green note that enhances the naturalness of both flavors and fragrances. It synergizes well with citrus, herbal, and floral notes, providing a complex and authentic sensory experience. Formulators should be cautious of its potent aroma, which can easily dominate a composition if overused.

Common pitfalls include using it at too high a concentration, leading to an overpowering green note, or not balancing it with complementary ingredients.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cis-galbanum oxathiane is well-established in terms of its sensory profile and typical applications. However, specific regulatory and toxicological data are limited, requiring formulators to rely on industry practices and general safety guidelines. Known data gaps include precise usage levels and comprehensive safety assessments.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-28 15:44:18 GMT (p2)