rosemary leaf

Full Material List

rosmarinus officinalis leaf

Identifiers

CAS (Single)	N/A
FEMA	2991
EINECS	N/A
Synonyms	leaves of the rosemary, rosmarinus officinalis l., lamiaceae rosemary large rosemary leaf rosemary leaves rosemary small rosemary whole or ground, available as 100% certified organic rosmarinus officinalis leaf
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	rosemary

Organoleptic

Organoleptic Notes	1. Odor Type: herbal rosemary Odor Description:at 100.00 %. rosemary
Odor	herbal rosemary,
Flavor	herbal rosemary,

AInsights BETA

FlavScents AInsights Entry: Rosemary Leaf

1. Identity & Chemical Information

Common Name(s): Rosemary leaf
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material (herb)
Source: Rosemary (Rosmarinus officinalis) plant leaves

Rosemary leaf is a natural complex material derived from the leaves of the Rosmarinus officinalis plant. It is not a single chemical compound but a mixture of various constituents. The composition of rosemary leaf can vary significantly depending on factors such as geographic origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Rosemary leaf is characterized by its distinctive, aromatic odor and flavor profile. The sensory descriptors include a camphoraceous, woody, and herbaceous aroma with a slightly bitter, astringent taste. The intensity of the aroma is moderate to strong, with a high diffusion rate, making it a prominent note in both flavor and fragrance applications. Rosemary leaf is often used as an impact note or a modifier to add complexity and depth to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Rosemary is native to the Mediterranean region but is now cultivated worldwide. The essential oil and extracts are obtained from the leaves through steam distillation or solvent extraction. Rosemary's natural occurrence in culinary and medicinal applications contributes to its designation as a "natural flavor" or "natural fragrance" material. The formation of its characteristic aroma compounds involves enzymatic processes within the plant.

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

4. Use in Flavors

Rosemary leaf is widely used in savory flavor applications, including meat, poultry, and vegetable dishes. It serves as a functional flavoring agent, providing a robust, herbaceous note that enhances the overall flavor profile. Typical use levels in food range from 10 to 100 ppm, depending on the desired intensity and the specific application. Rosemary leaf is generally stable under heat and pH variations, although its flavor can be affected by prolonged exposure to high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, rosemary leaf is utilized in various product types, including perfumes, soaps, and household products. It is commonly found in the fougère and chypre fragrance families, where it acts as a modifier or impact note. The typical concentration ranges from trace amounts to 1% in finished products. Rosemary leaf contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

1,8-Cineole: Major constituent contributing to the camphoraceous aroma.
Camphor: Provides a cooling, fresh note.
α-Pinene: Adds a pine-like, resinous character.
Verbenone: Offers a sweet, woody scent.

The composition of rosemary leaf varies by origin, harvest, and processing, affecting the relative proportions of these constituents.

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

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
European Union: Approved under Regulation (EC) No 1334/2008 for flavor use; no specific FL number.
United Kingdom: Follows EU regulations post-Brexit.
Asia: Approved for use in Japan and China; specific regulations may vary.
Latin America: Generally accepted in Brazil and MERCOSUR countries, with some regional variations.

Rosemary leaf is widely accepted for both flavor and fragrance applications, with harmonized assumptions across many regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Rosemary leaf is considered safe for consumption at typical use levels. No specific ADI or MSDI is established, but it is generally recognized as safe.
Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use in fragrances.
Inhalation Exposure: Low volatility reduces inhalation risks; occupational exposure is minimal.

The risk profiles for rosemary leaf are similar across food and fragrance applications, with no significant safety concerns at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Rosemary leaf is valued for its robust, herbaceous aroma and flavor, which can enhance a wide range of products. It synergizes well with other herbs and spices, such as thyme and oregano. Formulators should be cautious of its strong aroma, which can overpower other notes if used excessively. It is often underutilized in sweet applications, where it can add an unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on rosemary leaf is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, although specific use levels may vary. Some regulatory ambiguities exist in less-regulated regions, but overall confidence in the material's safety and efficacy is high.

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 2026-06-25 15:40:29 GMT (p2)

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