FlavScents AInsights Entry: Saffron Oil CO2 Extract (CAS: 8022-19-3)
1. Identity & Chemical Information
Saffron oil CO2 extract is a complex natural material derived from the stigmas of the Crocus sativus flower. It is known for its rich and distinctive aroma, often used in both flavor and fragrance applications. The CAS number for saffron oil CO2 extract is 8022-19-3. As a natural extract, it does not have a single molecular formula or molecular weight. Instead, it comprises a variety of constituents, including safranal, which is a key contributor to its aroma.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Saffron oil CO2 extract is characterized by its warm, spicy, and slightly sweet aroma with earthy undertones. It is often described as having a hay-like, honeyed scent with metallic and floral nuances. The intensity of its aroma is moderate to strong, making it a potent impact note in formulations. While specific taste and odor thresholds are not well-documented, saffron oil is typically used in small quantities due to its potent sensory profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Saffron oil is naturally sourced from the stigmas of the Crocus sativus flower, primarily cultivated in regions such as Iran, India, and Spain. The oil is obtained through CO2 extraction, which preserves the delicate aroma compounds. This method is favored for its ability to produce a purer extract without the use of solvents. Saffron oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, saffron oil CO2 extract is used to impart a rich, warm, and slightly sweet flavor profile. It is commonly used in savory dishes, desserts, and beverages, particularly in Middle Eastern and Mediterranean cuisines. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the type of product. Saffron oil is sensitive to heat and light, which can degrade its aromatic compounds, so it is often added at the end of the cooking process or in cold applications.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Saffron oil CO2 extract is valued in perfumery for its unique and complex aroma. It is used in various fragrance families, including oriental, floral, and spicy compositions. The oil serves as a middle to base note, providing depth and warmth to the fragrance. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired effect. Its volatility is moderate, contributing to the fragrance's longevity.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Saffron oil CO2 extract contains several key constituents, including safranal, which is responsible for its characteristic aroma. Other components include crocin and picrocrocin, which contribute to its color and flavor. The composition of saffron oil can vary significantly based on the origin, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, saffron oil CO2 extract is generally recognized as safe (GRAS) for use in food and beverages. 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, saffron oil is accepted in countries like Japan and China, though specific regulations may vary. In Latin America, countries such as Brazil recognize its use in both flavor and fragrance applications.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Saffron oil CO2 extract is considered safe for oral consumption at typical use levels, with no adverse effects reported at concentrations used in food. Dermal exposure in fragrance applications is generally well-tolerated, though it may cause irritation in sensitive individuals. The oil's volatility poses minimal inhalation risk under normal use conditions. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Saffron oil CO2 extract is prized for its unique aroma and flavor, offering a luxurious and exotic note to formulations. It synergizes well with other spices, floral notes, and sweet ingredients. Formulators should be cautious of its potency, as overuse can overwhelm other components. It is often under-used due to its high cost, but even small amounts can significantly enhance a product's profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on saffron oil CO2 extract is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific quantitative data on sensory thresholds and toxicology may be limited. Known data gaps include detailed compositional analysis and long-term safety studies.
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 2026-03-04 20:06:28 GMT (p2)
