FlavScents AInsights Entry: Rosemary Essence (CAS: 84604-14-8)
1. Identity & Chemical Information
Rosemary essence is a natural complex material derived from the leaves of the Rosmarinus officinalis plant. It is commonly referred to as rosemary oil or rosemary extract. The CAS number for rosemary essence is 84604-14-8. As a complex natural material, it does not have a single IUPAC name or molecular formula. Instead, it is composed of various constituents, including monoterpenes, sesquiterpenes, and phenolic compounds. These constituents contribute to its characteristic aroma and functional properties in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Rosemary essence is characterized by a fresh, herbaceous, and woody aroma with camphoraceous and slightly minty undertones. Its flavor profile is similarly herbaceous with a hint of pine and astringency. The intensity of rosemary essence is moderate to strong, making it suitable as an impact note in formulations. It is often used to impart a natural, green, and slightly spicy character to both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Rosemary essence is naturally sourced from the leaves of the Rosmarinus officinalis plant, which is native to the Mediterranean region. The essence is typically obtained through steam distillation of the plant material. Rosemary is widely recognized as a natural flavor and fragrance due to its botanical origin and traditional use in culinary and aromatic applications.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, rosemary essence is used in a variety of categories, including savory products, sauces, and beverages. It serves as a functional ingredient to enhance herbal and green notes, providing background realism and complexity. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and product type. Rosemary essence is generally stable under heat and acidic conditions but may oxidize over time, affecting its sensory properties.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Rosemary essence is utilized in fragrance formulations across several families, including fougère, chypre, and herbal compositions. It acts as a modifier and impact note, contributing freshness and complexity. Typical concentration ranges in fragrance products vary from 0.1% to 2%, depending on the formulation. Rosemary essence is considered a top to middle note due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Rosemary essence typically contains major constituents such as 1,8-cineole, camphor, α-pinene, and borneol. The composition of rosemary essence can vary significantly based on factors such as geographic origin, harvest time, and extraction method. These constituents are primarily responsible for the essence's characteristic aroma and functional properties.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, rosemary essence is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is approved under Regulation (EC) No 1334/2008 for use in food and beverages. The UK follows similar regulations post-Brexit. In Asia, rosemary essence is accepted in Japan and China, with specific guidelines for use in food products. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations for its use in flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, rosemary essence is considered safe within the typical use levels in food products, with no specific ADI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly in sensitive individuals. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk due to the moderate volatility of rosemary essence, but occupational exposure should be managed with appropriate ventilation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Rosemary essence is valued for its ability to impart a natural, herbal character to formulations. It synergizes well with other herbal and citrus notes, enhancing complexity and freshness. Formulators should be cautious of overuse, which can lead to an overpowering camphoraceous note. It is often underutilized in sweet applications, where it can provide an interesting contrast.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on rosemary essence is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are generally consistent, though specific composition data may vary due to natural variability. Regulatory guidelines are clear, but formulators should verify compliance with regional standards.
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 2026-04-16 10:26:58 GMT (p2)