FlavScents AInsights Entry: Orris Rhizome Oil CO2 Extract (CAS: 8002-73-1)
1. Identity & Chemical Information
Orris rhizome oil CO2 extract is a natural complex material derived from the rhizomes of the Iris germanica plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for orris rhizome oil is 8002-73-1. This material does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number or CoE number are not typically assigned to complex natural materials like this extract. The composition of orris rhizome oil can vary significantly depending on the origin, harvest time, and processing methods used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Orris rhizome oil CO2 extract is renowned for its distinctive violet-like, powdery, and woody aroma. It is often described as having a floral, sweet, and slightly earthy scent with a hint of freshness. The intensity of the odor is moderate, and it has a good diffusion, making it a popular choice in perfumery for its ability to impart a luxurious and sophisticated note. The typical sensory role of orris rhizome oil is as an impact note, providing depth and complexity to fragrance compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Orris rhizome oil is naturally sourced from the rhizomes of the Iris germanica plant, commonly known as the bearded iris. The oil is obtained through supercritical CO2 extraction, which preserves the delicate aroma compounds more effectively than traditional steam distillation. This method of extraction is particularly relevant for maintaining the "natural fragrance" designation, as it avoids the use of solvents and high temperatures that can alter the natural profile of the oil.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, orris rhizome oil is used sparingly due to its potent aroma. It is primarily employed in luxury food products and beverages to impart a subtle floral note. The typical use levels in finished food or beverage products are very low, often in the range of 0.1 to 1 ppm, depending on the desired intensity. The oil is stable under normal conditions but can degrade under high heat or acidic conditions, which should be considered during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Orris rhizome oil is highly valued in the fragrance industry, particularly in the creation of high-end perfumes. It is commonly used in floral, oriental, and woody fragrance families. The oil serves as a base note, providing longevity and depth to the fragrance composition. Typical concentration ranges in perfumes are between 0.1% and 1%, depending on the desired effect. Its volatility is low, contributing to its role as a base note.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of orris rhizome oil CO2 extract include irones, which are responsible for its characteristic violet-like aroma. Other significant components may include myristic acid, lauric acid, and various terpenes. The composition of the oil can vary based on factors such as the geographical origin of the plant and the specific extraction process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, orris rhizome oil is not specifically listed as GRAS by FEMA, but it is used in compliance with general flavoring regulations. In the European Union, it is subject to the regulations under Reg. (EC) No 1334/2008, although it does not have a specific FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, the use of orris rhizome oil varies, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR regulations, which may have specific requirements for natural extracts.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, the safety of orris rhizome oil in flavor applications is generally considered acceptable at low levels, although specific ADI or MSDI values are not clearly reported. Dermal exposure in fragrance use is generally safe, but the oil can cause sensitization in some individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk due to the oil's low volatility, but occupational exposure should be managed with appropriate ventilation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Orris rhizome oil is prized for its ability to add a luxurious and sophisticated note to both flavors and fragrances. It synergizes well with other floral and woody notes, enhancing the overall complexity of the formulation. A common pitfall is overuse, which can lead to an overpowering scent or flavor. It is often under-used in mass-market products due to its cost, but it is a staple in niche and luxury markets.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on orris rhizome oil is well-established in terms of its sensory profile and typical uses. However, there are gaps in specific regulatory approvals and toxicological data, which are often filled by industry-typical practices. Formulators should verify the latest regulatory updates and safety assessments when using this material.
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 2026-03-24 20:18:12 GMT (p2)
