FlavScents AInsights Entry: Coriander Seed Oil (CAS: 8008-52-4)
1. Identity & Chemical Information
Coriander seed oil is a natural complex material derived from the seeds of the Coriandrum sativum plant. It is commonly referred to as coriander oil or cilantro seed oil. The CAS number for coriander seed oil is 8008-52-4. As a complex natural material, it does not have a single IUPAC name or molecular formula. Instead, it is composed of various constituents, primarily linalool, which contributes significantly to its sensory characteristics. Other identifiers include its FEMA number, which is 2334, and its presence in various regulatory databases under different identifiers.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Coriander seed oil is characterized by its fresh, spicy, and slightly sweet aroma with a hint of citrus. The primary odor descriptor is linalool, which imparts a floral and woody note. The oil is known for its moderate intensity and good diffusion, making it a versatile component in both flavor and fragrance formulations. It serves as an impact note in many applications, providing a distinctive and recognizable scent profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Coriander seed oil is naturally sourced from the seeds of the Coriandrum sativum plant, commonly cultivated in regions such as India, Morocco, and Eastern Europe. The oil is typically extracted through steam distillation. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used. The formation of its key constituents, like linalool, occurs naturally within the plant as part of its metabolic processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Coriander seed oil is widely used in flavor applications, particularly in savory and spice blends, as well as in citrus and herbal flavor profiles. It functions as a flavor enhancer and modifier, providing a fresh and spicy note. Typical use levels in food and beverages range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is generally stable under typical processing conditions, although it may degrade under prolonged exposure to high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, coriander seed oil is utilized across various fragrance families, including oriental, woody, and citrus compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in perfumes and personal care products vary, often between 0.1% and 1%. The oil's volatility allows it to blend well with other essential oils, enhancing the overall fragrance profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Coriander seed oil is primarily composed of linalool, which can constitute up to 70% of the oil. Other significant constituents include geranyl acetate, camphor, and α-pinene. The composition of the oil can vary significantly based on factors such as geographic origin, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, coriander seed oil is recognized as GRAS (Generally Recognized As Safe) for flavor use 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, countries like Japan and China have specific guidelines for its use in flavors and fragrances. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, although specific limits may vary.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Coriander seed oil is generally considered safe for use in both flavor and fragrance applications. For oral exposure, the ADI (Acceptable Daily Intake) is not explicitly defined, but it is used within industry-typical levels. Dermal exposure in fragrances is subject to IFRA guidelines, which recommend concentration limits to prevent irritation and sensitization. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure should be managed with standard safety practices.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Coriander seed oil is valued for its versatility and distinctive aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with citrus, spice, and herbal notes, enhancing the complexity of the final product. Formulators should be cautious of overuse, as its strong aroma can dominate blends. It is often underutilized in novel applications, where its unique profile can add unexpected depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on coriander seed oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary. Some data gaps exist in regional regulatory specifics and detailed toxicological profiles, which should be considered when formulating for international markets.
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 2026-11-03 19:24:19 GMT (p2)
