FlavScents AInsights Entry: Origanum Majorana Oleoresin
1. Identity & Chemical Information
- Common Name(s): Marjoram Oleoresin
- CAS Number: N/A
- FEMA Number: Not applicable
- Other Identifiers: Not applicable
- Material Type: Natural complex material derived from Origanum majorana
- Source: Extracted from the leaves and flowering tops of the marjoram plant
- Description: Origanum majorana oleoresin is a concentrated extract that captures the essential oils and resins of the marjoram plant. It is used for its aromatic and flavoring properties in various applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Origanum majorana oleoresin is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of oregano but with a milder and more floral note. The oleoresin imparts a robust herbal flavor with a hint of peppery undertones, making it a versatile ingredient in culinary applications. The intensity of its aroma is moderate, providing a balanced diffusion that can enhance both savory and sweet formulations. It is typically used as an impact note in flavor systems, contributing to the authenticity and depth of herbal profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Origanum majorana, commonly known as sweet marjoram, is native to the Mediterranean region and is cultivated worldwide for its aromatic leaves. The oleoresin is obtained through solvent extraction of the dried leaves and flowering tops. This process concentrates the volatile compounds and resins, preserving the plant's characteristic aroma and flavor. The oleoresin is considered a natural flavoring agent, aligning with "natural flavor" designations in regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Origanum majorana oleoresin is widely used in flavoring applications, particularly in savory products such as soups, sauces, and meat dishes. It serves as a functional ingredient in Mediterranean and Middle Eastern cuisines, enhancing the herbal and spicy notes of the dishes. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the complexity of the flavor system. The oleoresin is stable under moderate heat and pH conditions but may degrade under prolonged exposure to high temperatures or oxidative environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, origanum majorana oleoresin is used in herbal and spicy fragrance families. It acts as a modifier, adding depth and warmth to the fragrance composition. The oleoresin is typically used in trace amounts, contributing to the middle notes of a fragrance blend. Its volatility is moderate, allowing it to blend well with both top and base notes, providing a cohesive aromatic profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Terpinen-4-ol
- Gamma-terpinene
- Linalool
- Sabinene
- Caryophyllene
The composition of origanum majorana oleoresin can vary significantly based on the plant's origin, harvest time, and extraction method. These constituents are primarily responsible for the oleoresin's characteristic aroma and flavor profile.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Generally recognized as safe (GRAS) for flavor use by FEMA. No specific restrictions for fragrance use.
- European Union: Approved as a natural flavoring substance under Regulation (EC) No 1334/2008. No specific FL number.
- United Kingdom: Aligns with EU regulations post-Brexit.
- Asia: Recognized as a natural flavoring agent in Japan and China, with specific use guidelines.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, with adherence to local regulations.
Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific guidelines due to potential variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Considered safe for consumption at typical use levels. No specific ADI or MSDI established, but industry practices suggest a wide margin of safety.
- Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
- Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed with standard safety practices.
Risk profiles are similar for both food and fragrance applications, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Origanum majorana oleoresin is valued for its ability to impart a warm, herbal character to both flavors and fragrances. It synergizes well with other herbal and spicy notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of depth. Formulators should balance its use carefully to achieve the desired sensory impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on origanum majorana oleoresin is well-established, with consistent findings across multiple sources. Industry practices are well-documented, though some variability in composition and regulatory interpretations may exist. Known data gaps include specific numeric thresholds for safety assessments, which are typically addressed through 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 15:32:27 GMT (p2)