FlavScents AInsights Entry for Cumin Seed Oil (CAS: 8014-13-9)
1. Identity & Chemical Information
Cumin seed oil is a natural complex material derived from the seeds of Cuminum cyminum, commonly known as cumin. It is not a single chemical compound but a mixture of various constituents. The CAS number for cumin seed oil is 8014-13-9. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance contexts. Other identifiers include its FL number and CoE number, which are used in regulatory frameworks. The composition of cumin seed oil can vary significantly depending on the origin, harvest, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cumin seed oil is characterized by its warm, spicy, and earthy aroma, with a slightly sweet undertone. It is often described as having a strong, penetrating odor with a distinctive cumin-like scent. The oil's flavor is similarly intense, providing a spicy, slightly bitter taste that is reminiscent of the whole cumin seeds. It serves as an impact note in flavor formulations, providing authenticity and depth to spice blends and savory applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cumin seed oil is naturally sourced from the seeds of the Cuminum cyminum plant, which is native to the Mediterranean region and widely cultivated in India, Iran, and other parts of Asia. The oil is typically extracted through steam distillation of the dried seeds. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory standards, provided it is not chemically altered post-extraction.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cumin seed oil is extensively used in flavor formulations, particularly in savory and ethnic cuisines such as Indian, Middle Eastern, and Mexican. It functions as a primary flavoring agent, imparting a characteristic cumin taste to spice blends, sauces, and marinades. Typical use levels in food range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under heat but can be prone to oxidation, necessitating careful storage and handling.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, cumin seed oil is used in oriental and spicy fragrance families. It acts as a modifier or impact note, adding warmth and depth to perfumes and personal care products. The oil is typically used in trace amounts due to its potent aroma, with concentrations ranging from 0.1% to 1% in finished products. It contributes primarily to the middle notes of a fragrance composition, offering a long-lasting spicy character.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cumin seed oil contains several key constituents, including cuminaldehyde, γ-terpinene, β-pinene, and p-cymene. These compounds contribute to the oil's characteristic aroma and flavor profile. The exact composition can vary based on factors such as geographic origin and extraction method, highlighting 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, cumin seed 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, countries like Japan and China have specific guidelines for natural flavorings, while ASEAN countries may have varying standards. In Latin America, regulations can differ, with Brazil and MERCOSUR countries having their own frameworks.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cumin seed oil is considered safe for oral exposure at typical flavor use levels, with no specific ADI or MSDI established. For dermal exposure, it is generally non-irritating but may cause sensitization in some individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk due to the oil's moderate volatility, but occupational exposure should be managed with appropriate ventilation and protective equipment.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cumin seed oil is valued for its ability to impart a true-to-source cumin flavor and aroma. It synergizes well with other spices and herbs, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering and unbalanced product. Formulators should consider the oil's potency and potential for oxidation when designing products.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cumin seed oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding use levels and synergies are often based on experience rather than documented studies. There are known data gaps in specific toxicological endpoints, which should be addressed through ongoing research and industry collaboration.
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 10:48:36 GMT (p2)
