FlavScents AInsights Entry: White Sassafras Oil (CAS: 8006-80-2)

1. Identity & Chemical Information

White sassafras oil is a natural complex material derived from the distillation of the bark of the Sassafras albidum tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for white sassafras oil is 8006-80-2. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. The oil is characterized by its rich, spicy aroma, which is attributed to its diverse chemical composition.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

White sassafras oil is known for its distinctive spicy, woody, and sweet aroma, often described as reminiscent of root beer. The intensity of its odor is moderate to strong, with a high diffusion rate, making it a prominent impact note in formulations. The oil is primarily used as a character note in both flavor and fragrance applications, providing a warm, comforting background realism. Specific taste and odor thresholds are not well-documented, but its sensory impact is significant even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

White sassafras oil is naturally sourced from the bark of the Sassafras albidum tree, native to North America. The oil is obtained through steam distillation, a process that captures its volatile aromatic compounds. It is considered a natural flavor and fragrance material, aligning with industry standards for "natural" designations. The formation of its characteristic aroma is due to the presence of various terpenes and phenylpropenes, which are naturally occurring in the plant.

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

4. Use in Flavors

In flavor applications, white sassafras oil is used primarily in the beverage industry, notably in root beer and other spiced beverages. It serves as a key impact note, providing a warm, spicy character. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and product type. The oil is relatively stable under typical processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

White sassafras oil is utilized in various fragrance families, including woody, spicy, and oriental compositions. It acts as a modifier and impact note, contributing to the overall complexity and warmth of a fragrance. Typical concentration ranges in perfumes and personal care products are from trace amounts up to 1%, depending on the formulation. The oil is volatile, contributing primarily to the top and middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The major constituents of white sassafras oil include safrole, eugenol, and camphor, among others. The composition can vary significantly based on the origin, harvest time, and processing methods. Safrole, in particular, is a character-impact compound, although its use is restricted in many regions due to safety concerns.

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

6. Regulatory Status (Regional Overview)

In the United States, white sassafras oil is not generally recognized as safe (GRAS) for use in food due to the presence of safrole, which is a known carcinogen. In the European Union, its use is similarly restricted under Regulation (EC) No 1334/2008. The United Kingdom follows EU regulations post-Brexit. In Asia, regulations vary, with some countries allowing limited use under strict conditions. In Latin America, countries like Brazil have specific restrictions on safrole-containing materials.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

The primary safety concern with white sassafras oil is its safrole content, which poses risks of carcinogenicity upon oral exposure. Dermal exposure in fragrance applications may lead to irritation or sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure is generally considered low risk in typical use concentrations but should be monitored in occupational settings. The risk profiles differ significantly between food and fragrance applications due to regulatory restrictions on safrole.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

White sassafras oil is valued for its unique sensory profile, offering a warm, spicy character that enhances both flavors and fragrances. It synergizes well with other spicy and woody notes but should be used cautiously due to regulatory restrictions. Common pitfalls include overuse, leading to regulatory non-compliance, and underestimating its impact in formulations. It is often under-used in fragrance applications due to safety concerns, despite its potential to add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on white sassafras oil is well-established regarding its sensory profile and regulatory status. However, industry practices often rely on undocumented synergies and formulation strategies. Known data gaps include specific sensory thresholds and comprehensive toxicological profiles for all constituents.

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 2026-02-13 07:52:11 GMT (p2)