FlavScents AInsights Entry: Lavandin Oil (CAS: 8022-18-2)

1. Identity & Chemical Information

Lavandin oil is a natural complex material derived from the hybrid plant Lavandula x intermedia, commonly known as lavandin. It is not a single chemical compound but a mixture of various constituents. The CAS number for lavandin oil is 8022-18-2. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its IFRA reference, which is relevant for fragrance applications. The composition of lavandin oil can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavandin oil is characterized by its fresh, floral, and herbaceous aroma with camphoraceous and slightly woody undertones. It is often described as having a more intense and sharper scent compared to true lavender oil. The oil is used as an impact note in both flavor and fragrance formulations, providing a strong and diffusive aroma. Specific odor thresholds are not well-documented, but its intensity makes it a prominent component in blends.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavandin oil is primarily obtained from the flowering tops of the Lavandula x intermedia plant, a hybrid of Lavandula angustifolia and Lavandula latifolia. The oil is extracted through steam distillation. Lavandin is cultivated extensively in regions such as France, Spain, and Italy. Its designation as a "natural fragrance" or "natural flavor" is due to its direct derivation from plant material without synthetic alteration.

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

4. Use in Flavors

In flavor applications, lavandin oil is used to impart a floral and herbal note, often in conjunction with other botanical extracts. It is commonly found in flavor categories such as herbal teas, confectionery, and some alcoholic beverages. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering flavors. Lavandin oil is relatively stable under heat but can oxidize over time, affecting its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Lavandin oil is widely used in the fragrance industry, particularly in the creation of perfumes, soaps, and personal care products. It is a key component in the fougère and chypre fragrance families, providing a fresh and clean top note. Typical concentration ranges in formulations vary from 0.1% to 5%, depending on the desired intensity. Its volatility classifies it as a top to middle note, contributing to the initial impression and heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of lavandin oil include linalool, linalyl acetate, camphor, and 1,8-cineole. These compounds contribute to its characteristic aroma and functional properties. The composition can vary based on factors such as the plant's growing conditions and the distillation process.

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

6. Regulatory Status (Regional Overview)

In the United States, lavandin 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 is assigned an FL number for flavor use. Post-Brexit, the UK aligns closely with EU regulations. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR standards, which recognize natural essential oils.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, lavandin oil is considered safe at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrances is subject to IFRA guidelines, which recommend concentration limits to prevent irritation and sensitization. Inhalation exposure is generally safe at typical fragrance concentrations, but occupational exposure should be monitored to prevent respiratory irritation. The risk profiles for food and fragrance applications are similar, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavandin oil is valued for its intense and versatile aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other floral and herbal notes, enhancing complexity. Formulators should be cautious of its strong camphoraceous aspect, which can dominate blends if overused. It is often underutilized in subtle applications where its intensity can be modulated for a balanced profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lavandin oil is well-established, particularly regarding its sensory characteristics and regulatory status. However, industry practices regarding typical use levels and formulation strategies are often undocumented, relying on expert knowledge. There are known data gaps in specific toxicological thresholds, necessitating reliance on general safety guidelines.

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 15:00:26 GMT (p2)