FlavScents AInsights Entry for Vetiveria Zizanioides Root Extract (CAS: 84238-29-9)
1. Identity & Chemical Information
Vetiveria zizanioides root extract, commonly known as vetiver oil, is a complex natural material derived from the roots of the vetiver plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for vetiver oil is 84238-29-9. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in IFRA standards and various industry references. As a natural extract, it does not have a single molecular formula or molecular weight. The composition of vetiver oil can vary significantly depending on the geographical origin, harvest time, and extraction method, which influences its sensory and functional properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Vetiver oil is renowned for its deep, earthy, woody aroma with sweet and smoky undertones. It is often described as having a rich, persistent scent that can be both grounding and calming. The intensity of its odor is moderate to strong, with a long-lasting diffusion. In perfumery, vetiver oil is typically used as a base note due to its fixative properties, providing depth and complexity to fragrance compositions. It is also used in flavor applications, albeit less commonly, where it imparts a subtle earthy taste.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Vetiver oil is naturally sourced from the roots of the vetiver plant, Vetiveria zizanioides, which is native to India but also cultivated in other tropical regions such as Haiti, Java, and Réunion. The oil is obtained through steam distillation of the roots. The formation of its characteristic aroma is attributed to the complex mixture of sesquiterpenes and their derivatives, which develop during the plant's growth and are concentrated in the roots.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, vetiver oil is used sparingly due to its potent aroma. It is primarily employed in the creation of earthy, woody, and spicy flavor profiles, often in combination with other spices and herbs. Typical use levels in food and beverages are low, generally ranging from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. Vetiver oil is stable under various conditions, including heat and pH variations, making it a versatile component in flavor formulations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Vetiver oil is a staple in the fragrance industry, used extensively in the creation of perfumes, colognes, and personal care products. It is a key component in woody, oriental, and chypre fragrance families, often serving as a base note that provides longevity and depth. Typical concentration ranges in fragrance formulations vary from 0.5% to 5%, depending on the desired effect and product type. Its low volatility makes it an excellent fixative, enhancing the longevity of more volatile top and middle notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Vetiver oil is composed of a variety of sesquiterpenes and their derivatives, which are responsible for its characteristic aroma. Key constituents typically include vetiverol, khusimol, and vetivone, among others. The exact composition can vary based on factors such as the plant's origin and the extraction process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, vetiver oil is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under the EC No 1334/2008 for flavorings, with specific FL numbers assigned to its constituents. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Vetiver oil is considered safe for use in both flavor and fragrance applications when used within recommended levels. Oral exposure through flavor use is minimal, with no specific ADI or MSDI established, but it is generally regarded as safe at low concentrations. Dermal exposure in fragrance use is also considered safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is typically not a concern due to its low volatility and use in small quantities.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Vetiver oil is valued for its unique, complex aroma and fixative properties, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other woody and spicy notes, enhancing the depth and richness of formulations. However, formulators should be cautious of its intensity, as overuse can overpower other components. It is often underutilized in flavor applications, where its subtle earthy notes can add complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on vetiver oil is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are well-documented, though some variability exists due to the natural variability of the material. Regulatory guidelines are clear, though formulators should verify specific regional requirements.
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 2026-11-09 03:19:15 GMT (p2)
