FlavScents AInsights Entry: Hyssop Oil (CAS: 8006-83-5)
1. Identity & Chemical Information
Hyssop oil is a natural complex material derived from the plant Hyssopus officinalis. It is classified as an essential oil, which is a mixture of various volatile compounds. The CAS number for hyssop oil is 8006-83-5. While it does not have a specific FEMA number due to its complex nature, it is recognized in various fragrance and flavor compendiums. The composition of hyssop oil can vary significantly depending on the geographical origin, harvest time, and processing methods. Key identifiers include its use in both flavor and fragrance applications, often noted for its aromatic and medicinal properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Hyssop oil is characterized by a warm, spicy, and somewhat camphoraceous aroma with sweet, herbaceous undertones. It is often described as having a medium to strong intensity with a high diffusion rate, making it a prominent impact note in formulations. The oil's sensory role can vary from being a primary impact note to a background modifier, depending on the concentration used. While specific taste and odor thresholds are not well-documented, its potent aroma suggests a low threshold for sensory detection.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Hyssop oil is naturally sourced from the aerial parts of the Hyssopus officinalis plant, primarily through steam distillation. The plant is native to the Mediterranean region but is also cultivated in other parts of Europe and North America. The oil's formation involves the extraction of volatile compounds, which are responsible for its characteristic aroma. Hyssop oil is often labeled as a "natural fragrance" or "natural flavor" due to its plant-based origin and traditional extraction methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, hyssop oil is used in a variety of categories, including herbal liqueurs, bitters, and confectionery. It serves as a functional component that provides a warm, spicy note, often used to enhance the complexity of herbal and botanical flavor profiles. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering flavors. The oil is relatively stable under normal conditions but may degrade under prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Hyssop oil is utilized in fragrance formulations across several families, including herbal, spicy, and oriental. It acts as a modifier or impact note, contributing to the overall complexity and depth of the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. The oil's volatility places it primarily in the top to middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Hyssop oil typically contains a variety of constituents, including pinocamphone, isopinocamphone, and β-pinene, among others. The exact composition can vary based on factors such as geographic origin and extraction method. These constituents contribute to the oil's characteristic aroma and functional properties in formulations.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, hyssop oil is generally recognized as safe (GRAS) for use in flavors, though specific regulatory approvals may vary. In the European Union, it is subject to Regulation (EC) No 1334/2008, with its use in food and fragrance applications being harmonized across member states. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for essential oils. In Latin America, countries like Brazil follow MERCOSUR regulations, which may differ from North American and European standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Hyssop oil's safety profile is influenced by its potential routes of exposure. For oral exposure, the oil is used at low levels in flavors, with no specific ADI or MSDI established, but it is generally considered safe within typical use levels. Dermal exposure in fragrances may pose risks of irritation or sensitization, particularly due to its camphoraceous components, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk in consumer products but should be monitored in occupational settings due to its volatility.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Hyssop oil is valued for its unique aromatic profile, which can enhance both flavor and fragrance formulations. It synergizes well with other herbal and spicy notes, adding depth and complexity. Formulators should be cautious of its strong aroma, which can dominate blends if overused. It is often underutilized in modern formulations, providing an opportunity for innovation in niche products.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on hyssop oil is well-established in terms of its sensory profile and typical uses. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often rely on historical usage patterns and expert judgment due to these gaps.
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 2026-11-06 14:03:38 GMT (p2)
