FlavScents AInsights Entry: Garlic Oil (CAS: 8000-78-0)
1. Identity & Chemical Information
Garlic oil is a natural complex material derived from the Allium sativum plant. It is commonly referred to as garlic essential oil or garlic volatile oil. The CAS number for garlic oil is 8000-78-0. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance applications. Garlic oil is composed of numerous sulfur-containing compounds, which contribute to its characteristic aroma and flavor. The composition of garlic oil can vary significantly depending on the source, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Garlic oil is renowned for its potent, pungent aroma and flavor, often described as sulfurous, spicy, and slightly sweet. The intensity of its odor is high, making it a powerful impact note in both flavor and fragrance formulations. The taste threshold for garlic oil is relatively low, meaning even small amounts can significantly influence the sensory profile of a product. It is typically used to impart a realistic garlic note or to enhance savory profiles in culinary applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Garlic oil is naturally found in garlic bulbs, where it is formed through the enzymatic breakdown of alliin into allicin, which further decomposes into various sulfur compounds. This process is initiated when garlic is crushed or chopped, activating the enzyme alliinase. Garlic oil is often used in products labeled as "natural flavor" due to its derivation from a natural source. The oil is typically extracted through steam distillation or solvent extraction.
Citation hooks: FlavScents; food chemistry literature; EFSA; JECFA
4. Use in Flavors
Garlic oil is extensively used in flavor formulations, particularly in savory categories such as soups, sauces, dressings, and meat products. It serves as a primary impact note, providing authenticity and depth to garlic-flavored products. Typical use levels in food range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. Garlic oil is relatively stable under heat but can be prone to oxidation, which may alter its sensory characteristics.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, garlic oil is used sparingly due to its strong odor. It can be found in niche or specialty fragrances where a unique, savory note is desired. Its role is often as a trace realism or modifier, contributing to the complexity of a fragrance composition. The volatility of garlic oil places it primarily in the top note category, although its persistence can extend its influence into the middle notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Garlic oil is composed of several key sulfur-containing compounds, including diallyl disulfide, diallyl trisulfide, and allyl methyl sulfide. These constituents are responsible for the characteristic aroma and flavor of garlic oil. The composition can vary based on factors such as geographic origin, cultivation practices, and extraction methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, garlic oil is generally recognized as safe (GRAS) for use in food by the FDA and FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, garlic oil is accepted in Japan and China, with specific usage guidelines. In Latin America, countries like Brazil and those in MERCOSUR recognize garlic oil under harmonized flavor regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Garlic oil is considered safe for oral consumption at typical flavor use levels, with an established margin of safety. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its limited volatility in typical use concentrations. The risk profiles for food and fragrance applications are similar, with primary concerns related to dermal exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Garlic oil is valued for its ability to impart a strong, authentic garlic flavor. It synergizes well with other savory notes such as onion and herbs. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-used in fragrance applications due to its strong odor, but when used judiciously, it can add unique character to a composition.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on garlic oil is well-established, particularly regarding its sensory profile and key constituents. Industry practices are well-documented, although specific regulatory nuances may vary by region. Known data gaps include detailed toxicological studies specific to inhalation exposure, which are limited.
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 2026-11-02 21:58:03 GMT (p2)
