FlavScents AInsights Entry for Ocimum Basilicum Herb Oil Egypt (CAS: 8015-73-4)

1. Identity & Chemical Information

Ocimum basilicum herb oil, commonly known as basil oil, is derived from the leaves of the basil plant, Ocimum basilicum, native to Egypt. This essential oil is a complex natural material rather than a single chemical compound. It is identified by the CAS number 8015-73-4. While it does not have a specific FEMA number, it is recognized in various flavor and fragrance applications. Other identifiers include its presence in the IFRA standards and various industry databases. As a natural complex material, its composition can vary significantly based on factors such as geographic origin, harvest time, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Basil oil is characterized by its fresh, herbaceous, and slightly spicy aroma with sweet undertones. It is often described as having a green, anise-like scent with a hint of clove. The intensity of its odor is moderate to strong, 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. Specific odor thresholds are not well-documented, but its distinctive aroma allows it to be used effectively in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Basil oil is naturally sourced from the leaves of the Ocimum basilicum plant, which is widely cultivated in Egypt and other regions with suitable climates. The oil is typically obtained through steam distillation of the fresh leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The composition of basil oil can vary, influenced by factors such as the plant's growing conditions and the distillation process.

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

4. Use in Flavors

In flavor applications, basil oil is used in a variety of categories, including savory sauces, dressings, and culinary seasonings. It serves as a functional flavoring agent, providing a fresh and aromatic note that enhances the overall profile of food products. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. Basil oil is generally stable under typical food processing conditions, although it may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Basil oil is utilized in various fragrance families, including herbal, green, and spicy compositions. It acts as a modifier or impact note, contributing freshness and complexity to perfumes, colognes, and personal care products. The oil is typically used in concentrations ranging from trace amounts to 1% in fragrance formulations. Its volatility allows it to function as a top to middle note, providing an initial burst of freshness that transitions smoothly into the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Basil oil's composition includes several key constituents, such as linalool, eugenol, methyl chavicol (estragole), and 1,8-cineole. These compounds contribute to its characteristic aroma and flavor profile. The relative proportions of these constituents can vary based on the oil's origin and processing methods, 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, basil 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, with specific FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, Brazil and MERCOSUR countries have specific guidelines for essential oils in flavors and fragrances. Regulatory approvals and assumptions can vary, necessitating careful review for compliance in each region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, basil oil is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, although it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in fragrances to minimize such risks. Inhalation exposure is typically low risk, but occupational safety measures should be in place during handling and processing. The risk profiles for food and fragrance applications are generally similar, with appropriate use levels ensuring safety.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Basil oil is valued for its versatility and distinctive aroma, making it a popular choice in both flavor and fragrance formulations. It synergizes well with other herbal and citrus notes, enhancing complexity and freshness. Common pitfalls include overuse, which can lead to an overpowering or medicinal character. It is often underutilized in complex blends where its subtlety can enhance overall harmony. Formulators should consider its variability and ensure consistent quality through reliable sourcing.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on basil oil is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are generally consistent, although specific use levels and regulatory nuances may vary. Known data gaps include precise sensory thresholds and comprehensive toxicological profiles, highlighting areas for further research and standardization.

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 2026-10-26 21:01:02 GMT (p2)