FlavScents AInsights Entry: Lavender Oil (CAS: 8000-28-0)

1. Identity & Chemical Information

Lavender oil, a complex natural material, is derived from the flowering tops of Lavandula angustifolia. It is commonly known as lavender essential oil. The CAS number for lavender oil is 8000-28-0. While it does not have a single molecular formula due to its complex nature, it is recognized by various identifiers such as FEMA number 2622 and IFRA reference. The oil is composed of a variety of functional groups, including esters, alcohols, and terpenes, which contribute to its characteristic aroma and functional properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavender oil is renowned for its sweet, floral, and herbaceous aroma with balsamic undertones. It is often described as having a calming and soothing scent, which is both fresh and clean. The intensity of lavender oil is moderate, making it suitable for both impact and background roles in formulations. While specific taste and odor thresholds are not clearly reported, lavender oil is typically used to impart a floral note in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavender oil is naturally sourced from the Lavandula angustifolia plant, primarily cultivated in regions such as France, Bulgaria, and Australia. The oil is extracted through steam distillation of the flowering tops. Its designation as a "natural fragrance" or "natural flavor" is due to its direct derivation from plant material without synthetic modification. The composition of lavender oil can vary significantly depending on the geographical origin, climate, and harvesting methods.

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

4. Use in Flavors

In flavor applications, lavender oil is used to impart floral and herbal notes, often in confectionery, beverages, and culinary products. It serves as a modifier or impact note, enhancing the complexity of flavor profiles. Typical use levels in food and beverages range from 1 to 20 ppm, with variations depending on the desired intensity and product type. Lavender oil is relatively stable under normal processing conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Lavender oil is a staple in the fragrance industry, commonly used in personal care products, household cleaners, and perfumes. It is a key component in the fougère and floral fragrance families, providing a fresh and clean top note. Typical concentration ranges in fragrances vary from 0.1% to 5%, depending on the product type and desired scent profile. Lavender oil contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lavender oil is composed of several key constituents, including linalool, linalyl acetate, lavandulol, and camphor. These compounds are responsible for its characteristic aroma and therapeutic properties. The composition of lavender oil can vary based on factors such as origin and processing, with linalool and linalyl acetate typically being the most abundant components.

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

6. Regulatory Status (Regional Overview)

In the United States, lavender oil is generally recognized as safe (GRAS) 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, lavender oil is accepted in Japan and China, though specific regulations may vary. In Latin America, countries like Brazil recognize its use in both flavors and fragrances, with harmonized assumptions across MERCOSUR.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lavender oil is considered safe for use in both flavors and fragrances when used within recommended levels. For oral exposure, specific ADI or MSDI values are not clearly reported, but it is generally used at low concentrations in food. Dermal exposure considerations include potential irritation or sensitization, with IFRA providing guidelines for safe use in fragrances. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure should be monitored.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavender oil is valued for its versatility and calming aroma, making it a popular choice in both flavors and fragrances. It synergizes well with other floral and herbal notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering scent, and underuse, which may result in a lack of desired impact. Formulators should consider the variability in composition when sourcing lavender oil.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lavender oil is well-established, with extensive documentation on its sensory properties and regulatory status. Industry practices are generally consistent, though some variability exists in composition due to natural factors. Known data gaps include specific numeric thresholds for taste and odor, which require formulators to rely on industry-typical practices.

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 2026-08-12 14:00:58 GMT (p2)