FlavScents AInsights Entry: Sweet Almond Oil (CAS: 8007-69-0)

1. Identity & Chemical Information

Sweet almond oil is a natural complex material derived from the kernels of Prunus amygdalus var. dulcis. It is not a single chemical compound but a mixture of various constituents. The CAS number for sweet almond oil is 8007-69-0. It does not have a specific FEMA number as it is a complex natural material. Other identifiers include its use in IFRA standards and its presence in various flavor and fragrance compendiums. The oil is primarily composed of triglycerides, with oleic acid and linoleic acid being the major fatty acids. The composition can vary significantly depending on the origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Sweet almond oil is characterized by a mild, nutty aroma with a slightly sweet undertone. Its odor intensity is generally considered low, making it suitable as a background note in formulations. The oil does not have a significant taste threshold due to its primary use in fragrance rather than flavor applications. In sensory applications, it serves as a modifier, providing a subtle nutty character that enhances the overall complexity of a fragrance or flavor profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Sweet almond oil is naturally sourced from the seeds of the almond tree, Prunus amygdalus var. dulcis. The oil is extracted through cold pressing or solvent extraction methods. It is considered a natural ingredient in both flavor and fragrance contexts. The oil's composition is influenced by the almond variety, growing conditions, and extraction process, which can affect its sensory and chemical properties.

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

4. Use in Flavors

In flavor applications, sweet almond oil is used to impart a mild nutty note. It is commonly found in bakery products, confectionery, and desserts. The typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under typical food processing conditions, but care should be taken to avoid excessive heat, which can degrade its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Sweet almond oil is used in various fragrance families, including gourmand and nutty accords. It acts as a modifier, providing a soft, nutty background that enhances the richness of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 2%, depending on the desired effect. The oil contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Sweet almond oil is composed of several key constituents, including oleic acid, linoleic acid, and palmitic acid. These fatty acids contribute to the oil's emollient properties and mild aroma. The composition can vary based on factors such as geographic origin 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, sweet almond oil is generally recognized as safe (GRAS) for use in food and cosmetics. In the European Union, it is regulated under Regulation (EC) No 1334/2008 for flavorings and is included in the IFRA standards for fragrance use. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in cosmetics and food products. In Latin America, regulations may vary, with Brazil and MERCOSUR countries having their own standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Sweet almond oil is considered safe for oral exposure in flavor applications, with no specific ADI or MSDI established due to its long history of safe use. For dermal exposure, it is non-irritating and non-sensitizing, making it suitable for use in cosmetics and personal care products. Inhalation exposure is generally not a concern due to its low volatility. The risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Sweet almond oil is valued for its mild, nutty aroma and emollient properties. It synergizes well with other nutty and gourmand notes, enhancing the richness of formulations. Common pitfalls include using it at too high a concentration, which can overwhelm other notes. It is often under-used in formulations where a subtle nutty background is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on sweet almond oil is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are well-documented, although specific compositional data may vary due to natural variability. Known data gaps include precise compositional analysis for different geographic origins.

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 2026-02-05 13:35:03 GMT (p2)