achillea millefolium extract

Material Search

achillea millefolium l. extract

Ingredient	Name Detail	CAS
achillea millefolium flower	achillea millefolium l. flower	84082-83-7
achillea millefolium flower extract	N/A	84082-83-7
achillea millefolium flower tincture	N/A	84082-83-7
achillea millefolium flower water	achillea millefolium l. flower water	84082-83-7
achillea millefolium flower/leaf/stem extract	N/A	84082-83-7

Identifiers

CAS (Single)	84082-83-7
FEMA	N/A
EINECS	N/A
Synonyms	achillea millefolium herb extract extract of the leaves and flowers of the yarrow, achillea millefolium l., asteraceae milfoil extract yarrow extract yarrow, achilleamillefolium, ext.
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water
Occurrence	yarrow

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Achillea Millefolium Extract (CAS: 84082-83-7)

1. Identity & Chemical Information

Achillea millefolium extract, commonly known as yarrow extract, is a complex natural material derived from the Achillea millefolium plant. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 84082-83-7. It does not have a specific FEMA number due to its complex nature. Other identifiers such as FL number, CoE number, or IFRA reference are not typically assigned to complex natural extracts like this one. The composition of Achillea millefolium extract can vary significantly depending on the plant's origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Achillea millefolium extract is known for its distinctive herbal, sweet, and slightly camphoraceous odor profile. The intensity of its aroma can vary, but it is generally considered moderate with a fresh, green character. In flavor applications, it imparts a bitter, astringent taste with a hint of sweetness. The extract is often used as a background realism note or a modifier in both flavor and fragrance formulations. Specific taste and odor thresholds are not well-documented, but its sensory impact is notable even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Achillea millefolium, or yarrow, is a perennial herb found in temperate regions across the Northern Hemisphere. The extract is obtained from the aerial parts of the plant, primarily through steam distillation or solvent extraction. The plant's natural occurrence in diverse climates contributes to the variability in its chemical composition. Achillea millefolium extract is often labeled as a "natural flavor" or "natural fragrance" due to its plant-based origin.

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

4. Use in Flavors

In flavor applications, Achillea millefolium extract is used in categories such as herbal teas, bitters, and certain alcoholic beverages. It serves as a functional bittering agent and a flavor modifier. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with higher concentrations used in more robust formulations like bitters. The extract is relatively stable under acidic conditions but may degrade with prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Achillea millefolium extract is utilized in fragrance formulations within the fougère and herbal fragrance families. It acts as a modifier and provides trace realism to compositions. The extract is typically used at low concentrations, often less than 1% in the final product, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, offering a fresh, green, and slightly spicy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Achillea millefolium extract include chamazulene, α-pinene, borneol, and camphor. These compounds contribute to its characteristic aroma and flavor profile. The composition of the extract 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, Achillea millefolium extract is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in food is subject to specific conditions. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Achillea millefolium extract is considered safe within the typical use levels in food and beverages. No specific ADI or MSDI values are established, but it is used within industry-typical concentrations. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Achillea millefolium extract is valued for its unique herbal and bitter profile, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other herbal and citrus notes. Formulators should be cautious of its potential to overpower blends if used excessively. It is often under-utilized in fragrance applications where its fresh, green notes can enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Achillea millefolium extract is well-established in terms of its sensory profile and typical applications. However, there are gaps in specific quantitative data such as taste and odor thresholds. Regulatory information is generally consistent, though regional variations exist. Industry practices often guide its use in the absence of detailed documentation.

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
If complex natural material: includes section 5a

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 2026-05-22 02:37:46 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier