FlavScents AInsights Entry for Allspice Oleoresin (CAS: 8006-77-7)

1. Identity & Chemical Information

Allspice oleoresin is a natural complex material derived from the dried unripe berries of the Pimenta dioica plant, commonly known as allspice. It is not a single chemical compound but a mixture of volatile and non-volatile components. The CAS number for allspice oleoresin is 8006-77-7. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. The composition of allspice oleoresin can vary significantly depending on the origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allspice oleoresin is characterized by a warm, spicy aroma reminiscent of cloves, cinnamon, and nutmeg, with a slightly peppery undertone. Its flavor profile is similarly complex, offering a rich, spicy taste with sweet and pungent notes. The intensity of the aroma is moderate to strong, making it a prominent impact note in formulations. The oleoresin is often used to impart a warm, spicy character to both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allspice oleoresin is naturally sourced from the berries of the Pimenta dioica plant, native to the Caribbean and Central America. The oleoresin is obtained through solvent extraction of the dried berries. It is considered a natural flavor and fragrance material due to its direct derivation from plant sources. The formation of its characteristic aroma compounds occurs naturally within the berries as they mature.

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

4. Use in Flavors

Allspice oleoresin is widely used in flavor applications, particularly in savory and sweet categories such as sauces, baked goods, and beverages. It serves as a functional impact note, providing warmth and complexity to flavor systems. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and application. The oleoresin is generally stable under heat and acidic conditions, although it may oxidize over time if not stored properly.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, allspice oleoresin is used in various product types, including perfumes, soaps, and candles. It contributes to the spicy and warm fragrance families, often serving as a middle note that adds depth and complexity. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. The oleoresin has moderate volatility, making it suitable for both top and middle note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of allspice oleoresin include eugenol, methyl eugenol, and caryophyllene, which are responsible for its characteristic spicy aroma. The composition of these constituents can vary based on factors such as geographic origin and extraction method. It is important for formulators to verify the specific profile of the oleoresin they are using to ensure consistency in their products.

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

6. Regulatory Status (Regional Overview)

In the United States, allspice oleoresin is generally recognized as safe (GRAS) for flavor use 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, regulations vary, with Japan and China having specific guidelines for natural flavor materials. 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, allspice oleoresin is considered safe within the typical use levels in food, with no specific ADI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly due to the presence of eugenol, which is a known sensitizer. Inhalation exposure is generally low risk, but occupational safety measures should be in place to minimize exposure during handling. The risk profiles for food and fragrance applications are similar, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allspice oleoresin is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice and citrus notes, enhancing complexity and depth. Formulators should be cautious of its potential to overpower other components if used excessively. It is often under-used in applications where a subtle spice note is desired, providing an opportunity for innovation in product development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allspice oleoresin is well-established, particularly regarding its sensory profile and key constituents. However, industry practices regarding specific use levels and regulatory interpretations may vary. Known data gaps include specific toxicological thresholds and regional regulatory nuances, which require careful consideration by formulators.

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 2026-06-08 18:26:28 GMT (p2)