FlavScents AInsights Entry: 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 IUPAC name or molecular formula due to its complex nature. The oleoresin is characterized by its rich, spicy aroma, which is attributed to its key constituents, including eugenol, methyl eugenol, and myrcene. These compounds contribute to its distinctive sensory properties and functional roles in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allspice oleoresin is known for its warm, spicy, and sweet aroma, reminiscent of a blend of cloves, cinnamon, and nutmeg. It exhibits a strong, penetrating odor with moderate diffusion. The flavor profile is similarly complex, offering a pungent, sweet-spicy taste that can enhance both savory and sweet applications. While specific taste and odor thresholds are not well-documented, the oleoresin is typically used as an impact note or a background modifier in formulations, providing depth and complexity to the sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allspice oleoresin is naturally sourced from the Pimenta dioica plant, native to the Caribbean and Central America. The oleoresin is obtained through solvent extraction of the dried berries, capturing both volatile oils and non-volatile resinous components. This extraction method preserves the full spectrum of aromatic compounds, making it suitable for "natural flavor" and "natural fragrance" designations. The formation of its key constituents occurs naturally within the plant, influenced by factors such as climate, soil, and harvest timing.

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

4. Use in Flavors

In flavor applications, allspice oleoresin is used across various categories, including baked goods, sauces, and beverages. It serves as a functional flavoring agent, providing warmth and complexity. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and product type. The oleoresin is relatively stable under heat but may be susceptible to oxidation, necessitating careful formulation and storage considerations to maintain its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Allspice oleoresin is utilized in fragrance formulations, particularly within the spicy and oriental fragrance families. It acts as a modifier or impact note, contributing warmth and depth to perfumes, colognes, and personal care products. Typical concentration ranges vary, but it is often used at low levels to avoid overpowering other fragrance components. The oleoresin's volatility places it primarily in the middle note category, providing a lasting spicy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of allspice oleoresin include eugenol, methyl eugenol, myrcene, and 1,8-cineole. These compounds are responsible for its characteristic aroma and flavor. The composition of the oleoresin can vary significantly based on the origin, harvest conditions, and extraction process, highlighting the importance of sourcing consistency for formulators.

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. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR follow similar frameworks, though specific approvals may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, allspice oleoresin is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of 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 during handling. 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

Allspice oleoresin is valued for its ability to impart a warm, spicy complexity to both flavors and fragrances. It synergizes well with other spice extracts and essential oils, enhancing overall depth. Formulators should be cautious of its potency, as overuse can dominate a blend. It is often underutilized in savory applications, where it can provide unexpected richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allspice oleoresin is well-established, particularly regarding its sensory properties and key constituents. However, industry practices often rely on undocumented experience, especially concerning optimal use levels and synergies. Regulatory frameworks are generally harmonized, though specific regional nuances exist.

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 2026-11-02 18:57:37 GMT (p2)