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

1. Identity & Chemical Information

Lavender oil is a complex natural material 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 structure due to its nature as an essential oil, it is recognized by various identifiers in the fragrance and flavor industry. The oil is often referenced in FEMA and IFRA guidelines, though specific numbers may vary based on the composition and source.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavender oil is renowned for its floral, sweet, and herbaceous aroma with a balsamic undertone. It is often described as having a calming and soothing scent, which is why it is widely used in aromatherapy. The intensity of lavender oil can vary, but it generally provides a moderate to strong diffusion. It serves as both an impact note and a background realism enhancer in formulations. Specific odor thresholds are not well-documented, but its sensory role is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavender oil is primarily obtained from the flowers of Lavandula angustifolia through steam distillation. It is naturally occurring in various regions, including the Mediterranean, Europe, and parts of Africa. The oil's composition can vary significantly depending on the geographical origin, climate, and harvesting methods. Lavender oil is often labeled as a "natural fragrance" due to its direct extraction from plant material without synthetic alteration.

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 dishes. It acts as a modifier and impact note, providing a unique aromatic profile. Typical use levels in food and beverages range from 1 to 10 ppm, with variations depending on the desired intensity and product type. Lavender oil is relatively stable under normal processing conditions but can 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, used across various fragrance families, including floral, fougère, and oriental. It serves as a top to middle note, providing freshness and complexity. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 5%, depending on the formulation. Its volatility contributes to its role as a top note, while its lasting power allows it to linger as a middle note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lavender oil's composition includes linalool, linalyl acetate, lavandulol, and camphor as major constituents. The proportions of these compounds can vary based on the source and processing methods. Linalool and linalyl acetate are primarily responsible for the characteristic lavender aroma. The variability in composition underscores the importance of sourcing and quality control in formulation.

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 some regional variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lavender oil is considered safe for oral exposure at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though it can cause irritation or sensitization in sensitive individuals. IFRA provides guidelines on its use in fragrances to minimize such risks. Inhalation exposure is common in aromatherapy, with no significant occupational hazards reported under normal use conditions. Risk profiles are similar across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavender oil is valued for its versatile aromatic profile and calming effects. It synergizes well with citrus, floral, and herbal notes, enhancing complexity in formulations. Common pitfalls include overuse, leading to an overpowering scent, or underuse, resulting in a lack of impact. It is frequently used in aromatherapy, personal care, and culinary applications, where its soothing properties are desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on lavender oil is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though some variability exists due to natural composition differences. Known data gaps include specific odor thresholds and detailed regional regulatory nuances.

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 15:01:36 GMT (p2)