FlavScents AInsights Entry: Origanum Majorana Herb Oil Turkey (CAS: 84082-58-6)
1. Identity & Chemical Information
Origanum majorana herb oil, commonly known as marjoram oil, is a natural complex material derived from the flowering tops of the Origanum majorana plant, native to Turkey. It is classified under CAS number 84082-58-6. This essential oil does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. As a complex mixture, it does not have a single molecular formula or molecular weight. The oil is characterized by its rich blend of terpenes and phenolic compounds, which contribute to its distinctive aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Origanum majorana herb oil is renowned for its warm, spicy, and slightly sweet aroma, reminiscent of pine and citrus. The oil's flavor profile is similarly complex, offering a sweet, woody, and slightly peppery taste. It is often used as an impact note in both flavor and fragrance formulations, providing a robust and aromatic character. The intensity of its aroma is moderate to strong, with a high diffusion rate, making it suitable for both top and middle notes in perfumery. Specific odor and taste thresholds are not well-documented, but its sensory impact is significant even at low concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Origanum majorana herb oil is primarily sourced from the Origanum majorana plant, which thrives in the Mediterranean climate of Turkey. The oil is extracted through steam distillation of the plant's flowering tops. This process captures the volatile compounds responsible for its characteristic aroma and flavor. The oil's designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, origanum majorana herb oil is utilized in a variety of applications, including savory dishes, sauces, and spice blends. It serves as a functional component in flavor systems, providing depth and complexity. 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 relatively stable under heat and neutral pH conditions but can be prone to oxidation, necessitating careful storage and handling.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Origanum majorana herb oil is a versatile ingredient in the fragrance industry, commonly used in herbal, spicy, and oriental fragrance families. It acts as a modifier and impact note, enhancing the overall complexity of a fragrance composition. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 1%, depending on the desired olfactory effect. The oil contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The major constituents of origanum majorana herb oil include terpinene-4-ol, sabinene, γ-terpinene, and linalool. These compounds are responsible for the oil's characteristic aroma and flavor. The composition of the oil can vary significantly based on factors such as geographic origin, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, origanum majorana herb 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 accepted in Japan and China, with specific guidelines for use. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral exposure to origanum majorana herb oil in flavor applications is considered safe within the typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly in sensitive individuals, and should be evaluated according to IFRA guidelines. Inhalation exposure is generally low risk due to the oil's moderate volatility, but occupational exposure should be managed with appropriate ventilation and protective measures.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Origanum majorana herb oil is valued for its ability to impart a warm, aromatic character to both flavors and fragrances. It synergizes well with other herbal and spicy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and oxidation, which can degrade the oil's quality. Formulators should consider its volatility and potential for sensitization when designing products.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on origanum majorana herb oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding use levels and formulation strategies are often undocumented, relying on expert knowledge. Known data gaps include specific odor and taste thresholds and detailed toxicological profiles.
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 15:33:19 GMT (p2)