FlavScents AInsights Entry: Sweet Fennel Seed Oil (CAS: 8006-84-6)

1. Identity & Chemical Information

Sweet fennel seed oil is a natural complex material derived from the seeds of the fennel plant (Foeniculum vulgare). It is not a single chemical compound but a mixture of various constituents. The CAS number for sweet fennel seed oil is 8006-84-6. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in IFRA standards and its presence in various flavor and fragrance databases. The composition of sweet fennel seed oil can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Sweet fennel seed oil is characterized by its sweet, anise-like aroma with a hint of spiciness. It is often described as having a warm, licorice-like scent with a slightly earthy undertone. The intensity of the odor is moderate to strong, and it has a good diffusion in both flavor and fragrance applications. The oil is typically used as an impact note in formulations, providing a distinctive sweet and spicy character that can enhance the overall sensory profile of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Sweet fennel seed oil is naturally sourced from the seeds of the fennel plant, which is native to the Mediterranean region but is now cultivated worldwide. The oil is obtained through steam distillation of the dried seeds. Fennel seeds are known for their high essential oil content, which contributes to their strong aroma and flavor. The oil's designation as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification.

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

4. Use in Flavors

In flavor applications, sweet fennel seed oil is used in a variety of categories, including confectionery, beverages, and baked goods. It serves as a functional flavoring agent, providing a sweet, anise-like taste that can enhance the complexity of a flavor profile. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is generally stable under typical food processing conditions, but care should be taken to avoid excessive heat and prolonged exposure to air, which can lead to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Sweet fennel seed oil is utilized in various fragrance families, including oriental, spicy, and gourmand. It acts as a modifier or impact note, adding a sweet, spicy character to perfumes and personal care products. The oil is typically used in concentrations ranging from 0.1% to 1% in fragrance formulations. Due to its moderate volatility, it contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of sweet fennel seed oil include anethole, fenchone, and estragole. Anethole is the primary component, responsible for the characteristic sweet, licorice-like aroma. Fenchone adds a camphoraceous note, while estragole contributes to the overall sweetness. The composition of the oil can vary based on factors such as origin and processing, which should be considered during formulation.

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

6. Regulatory Status (Regional Overview)

In the United States, sweet fennel seed oil is generally recognized as safe (GRAS) for use in food 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, the oil is approved for use in Japan and China, with specific guidelines in ASEAN countries. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, sweet fennel seed oil is considered safe within the typical use levels in food, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is generally safe, but the oil should be used in accordance with IFRA guidelines to prevent irritation or sensitization. Inhalation exposure is typically low risk, but occupational safety measures should be in place during handling and processing to minimize exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Sweet fennel seed oil is valued for its unique sweet and spicy profile, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes, enhancing the overall complexity of a product. Formulators should be cautious of its strong character, which can easily dominate a blend if used excessively. It is often underutilized in savory applications, where it can add an unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on sweet fennel seed oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in composition due to natural factors remains. Known data gaps include specific numeric thresholds for certain applications, which require formulators to rely on industry-typical estimates.

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 13:08:22 GMT (p2)