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 not a single chemical compound but a mixture of various sulfur-containing compounds. The CAS number for garlic oil is 8000-78-0. 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 flavor and fragrance regulations. The composition of garlic oil can vary significantly depending on the source, harvest time, and processing methods. Key functional groups include thiosulfinates, which are responsible for its characteristic pungent odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Garlic oil is known for its strong, pungent odor and flavor, often described as sulfurous, spicy, and alliaceous. It has a high intensity and diffusion, making it a potent impact note in formulations. The taste and odor thresholds are not clearly reported, but it is typically used in low concentrations due to its strong sensory impact. Garlic oil is often used to impart a realistic garlic note in flavor systems, acting as both an impact note and a background realism enhancer.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Garlic oil is naturally found in the bulbs of the garlic plant (Allium sativum). It is formed through the enzymatic degradation of alliin to allicin, which further decomposes into various sulfur-containing compounds. This enzymatic process is crucial for the formation of garlic oil's characteristic aroma and flavor. Garlic oil is considered a natural flavor and fragrance material, aligning with "natural flavor" designations in regulatory contexts.

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

4. Use in Flavors

Garlic oil is extensively used in savory flavor categories, including soups, sauces, and meat products. It serves as a key impact note, providing authenticity and depth to garlic-flavored products. Typical use levels in finished food products range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. Stability considerations include sensitivity to heat and oxidation, which can alter its sensory profile. Formulators often use encapsulation techniques to enhance stability.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, garlic oil is less commonly used due to its strong and distinctive odor. However, it can be employed in trace amounts to add realism to certain fragrance compositions, particularly those aiming to replicate culinary or savory notes. Its volatility is high, contributing primarily to the top notes of a fragrance. Typical concentration ranges are qualitative, as its use is highly specialized and limited.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Garlic oil's composition includes major constituents such as diallyl disulfide, diallyl trisulfide, and allyl methyl sulfide. These compounds are responsible for its characteristic odor and flavor. The composition can vary based on factors like geographic origin and processing methods, making it essential for formulators to verify specific profiles for consistency.

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 flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, garlic oil is used in Japan and China, with specific regulatory guidelines. In Latin America, countries like Brazil and MERCOSUR have their own standards, often aligning with international norms. Explicit approvals and harmonized assumptions are common, but formulators should be aware of country-specific variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, garlic oil is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose irritation or sensitization risks, and IFRA guidelines should be consulted. Inhalation exposure is generally low risk due to its limited use in fragrances. The risk profiles differ between food and fragrance applications, with more stringent considerations for dermal and inhalation routes.

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 like onion and herbs. Common formulation pitfalls include overuse, leading to overpowering flavors, and stability issues due to oxidation. It is frequently under-used in fragrance applications due to its strong odor, but when used judiciously, it can enhance realism in culinary-themed fragrances.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on garlic oil is well-established in terms of its sensory profile and typical use levels. However, industry practices often rely on undocumented experience, particularly in fragrance applications. Known data gaps include specific taste and odor thresholds and comprehensive toxicological profiles for all exposure routes.

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 13:24:21 GMT (p2)