FlavScents AInsights Entry for Pimenta Acris Leaf Oil (CAS: 8006-78-8)

1. Identity & Chemical Information

Pimenta acris leaf oil, commonly known as Bay Rum Oil, is a natural complex material derived from the leaves of the Pimenta acris tree. This essential oil is not a single chemical compound but a mixture of various constituents. Its CAS number is 8006-78-8. While it does not have a specific FEMA number, it is recognized in the fragrance and flavor industry for its unique profile. The oil is characterized by its complex mixture of terpenes and phenolic compounds, which contribute to its distinctive aroma and flavor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Pimenta acris leaf oil is renowned for its warm, spicy, and sweet aroma, reminiscent of clove and cinnamon, with a hint of floral undertones. The oil's intensity is moderate to strong, making it a prominent impact note in formulations. It is often used to impart a warm, spicy character to both flavors and fragrances. The diffusion of the oil is relatively high, allowing it to be perceived quickly upon application. Specific taste and odor thresholds are not well-documented, but its sensory role is primarily as an impact note and modifier.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Pimenta acris leaf oil is naturally sourced from the leaves of the Pimenta acris tree, native to the Caribbean and parts of Central America. The oil is typically obtained through steam distillation of the leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the context of use. The composition of the oil can vary significantly based on the geographical origin, harvest time, and processing methods.

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

4. Use in Flavors

In flavor applications, Pimenta acris leaf oil is used to impart a warm, spicy note to a variety of products, including baked goods, beverages, and confectionery. It serves as both an impact note and a background realism enhancer. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. The oil is generally stable under typical food processing conditions, but care should be taken to avoid excessive heat and prolonged exposure to air, which can lead to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Pimenta acris leaf oil is a versatile component in fragrance formulations, commonly used in oriental and spicy fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 2%, depending on the desired intensity and character. The oil's volatility is moderate, allowing it to blend well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of Pimenta acris leaf oil include eugenol, myrcene, chavicol, and linalool. These compounds are responsible for the oil's characteristic spicy and sweet aroma. The composition of the oil can vary based on factors such as origin, harvest time, and processing methods, which should be considered during formulation.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, Pimenta acris leaf oil 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, with specific FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. 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, Pimenta acris leaf oil is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications should consider potential irritation or sensitization, particularly due to eugenol content, which is addressed by IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be in place to minimize prolonged exposure. The risk profiles for food and fragrance applications are similar, with primary concerns related to dermal sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Pimenta acris leaf oil is valued for its warm, spicy aroma, making it a popular choice in both flavor and fragrance formulations. It synergizes well with other spicy and sweet notes, such as cinnamon and vanilla. Formulators should be cautious of its strong impact, which can easily dominate a blend if overused. It is often underutilized in complex fragrance compositions where its unique character can add depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Pimenta acris leaf oil is well-established, particularly regarding its sensory profile and key constituents. However, industry practices often rely on undocumented traditional knowledge, especially concerning its use levels and synergies. Regulatory ambiguities exist in some regions, necessitating careful review of local guidelines.

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 2026-03-20 20:13:23 GMT (p2)