FlavScents AInsights Entry: Vetiver Oil Bourbon (CAS: 8016-96-4)
1. Identity & Chemical Information
Vetiver oil bourbon is a complex natural material derived from the roots of the vetiver plant, Vetiveria zizanioides. It is not a single chemical compound but a mixture of various constituents. The CAS number for vetiver oil bourbon is 8016-96-4. 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 composition of vetiver oil bourbon can vary significantly depending on its geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Vetiver oil bourbon is renowned for its rich, earthy, woody, and balsamic aroma, often described as deep and grounding. It has a strong intensity and a long-lasting diffusion, making it a popular choice in perfumery for its base note qualities. The oil's sensory profile is complex, with nuances of smoky and leathery undertones. While specific taste and odor thresholds are not well-documented, its role as an impact note in fragrance compositions is well recognized.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Vetiver oil bourbon is primarily sourced from the roots of the vetiver plant, which is native to India but also cultivated in countries like Haiti, Java, and Réunion. The oil is obtained through steam distillation of the roots. Its formation involves the natural biosynthesis of sesquiterpenes and other aromatic compounds within the plant. Vetiver oil is often labeled as a "natural fragrance" due to its direct extraction from plant material without synthetic alteration.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, vetiver oil bourbon is used sparingly due to its potent aroma. It is typically employed in flavor categories such as beverages, confectionery, and savory products to impart an earthy and woody note. The functional role of vetiver oil in flavor systems is often as a background realism enhancer or a modifier. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially overwhelming the flavor profile. Vetiver oil is stable under heat and acidic conditions but may oxidize over time if not stored properly.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Vetiver oil bourbon is a staple in the fragrance industry, particularly in the creation of woody and oriental fragrance families. It serves as a base note, providing longevity and depth to perfumes. The oil is used in concentrations ranging from trace amounts to several percent, depending on the desired intensity and character of the fragrance. Its low volatility makes it an excellent fixative, anchoring more volatile top and middle notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Vetiver oil bourbon typically contains a variety of sesquiterpenes, including vetiverol, vetivone, and khusimol, which contribute to its characteristic aroma. The composition can vary based on factors such as origin and processing, but these constituents are generally present in significant amounts.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, vetiver oil bourbon is generally recognized as safe (GRAS) for use in flavors by FEMA. 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, countries like Japan and China have specific guidelines for natural flavorings, while ASEAN countries may have varying regulations. In Latin America, Brazil and MERCOSUR countries recognize vetiver oil under their respective natural flavoring regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Vetiver oil bourbon is considered safe for oral exposure in flavor applications at typical use levels, with no specific ADI or MSDI established. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, though IFRA provides guidelines on its use to prevent potential sensitization. Inhalation exposure is considered low risk due to its low volatility, but occupational exposure should be managed to avoid respiratory irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Vetiver oil bourbon is valued for its unique, complex aroma that adds depth and sophistication to both flavors and fragrances. It synergizes well with other woody and oriental notes, enhancing the overall profile. Formulators should be cautious of its intensity, as overuse can dominate a composition. It is often under-utilized in flavor applications due to its strong aroma, but when balanced correctly, it can provide a distinctive character.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on vetiver oil bourbon is well-established, particularly in fragrance applications. However, industry practices regarding its use in flavors are less documented, relying on traditional knowledge and expert formulation techniques. Regulatory information is comprehensive, though variations exist between regions.
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 2026-10-28 16:33:10 GMT (p2)
