FlavScents AInsights Entry: Amyris Wood Oil (CAS: 8015-65-4)

1. Identity & Chemical Information

• Common Name(s): Amyris wood oil, West Indian sandalwood oil
• CAS Number: 8015-65-4
• FEMA Number: 2084
• Other Identifiers: IFRA reference available
• Material Type: Natural complex material (essential oil)
• Source: Derived from the wood of the Amyris balsamifera tree, native to Haiti and other Caribbean regions.

Amyris wood oil is a natural complex material, primarily obtained through steam distillation of the wood of the Amyris balsamifera tree. It is often used as a substitute for true sandalwood oil due to its similar olfactory characteristics, although it is chemically distinct. The oil is composed of a variety of sesquiterpenes and alcohols, which contribute to its unique scent profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Amyris wood oil is characterized by its warm, woody, and balsamic aroma with subtle sweet and spicy undertones. It is often described as having a sandalwood-like scent, though it is less intense and more subdued. The oil's diffusion is moderate, making it suitable for use as a base note in fragrance compositions. Its sensory role is typically as a background realism enhancer or a modifier in both fragrance and flavor applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Amyris wood oil is naturally sourced from the Amyris balsamifera tree, which is predominantly found in Haiti and other Caribbean islands. The oil is produced through steam distillation of the tree's wood. It is considered a natural fragrance and flavor material, often used in products labeled as "natural" due to its botanical origin.

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

4. Use in Flavors

Amyris wood oil is used in flavor formulations primarily for its woody and balsamic notes, which can enhance the complexity of certain flavor profiles. It is commonly found in spice blends, confectionery, and beverages. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially overpowering the desired flavor profile. The oil is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, amyris wood oil is valued for its warm, woody aroma and is used in a variety of fragrance families, including oriental, woody, and fougère. It serves as a base note, providing depth and longevity to the fragrance composition. Typical concentration ranges in perfumes are from 0.5% to 5%, depending on the desired intensity and character. The oil's volatility is low, contributing to its role as a base note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Valencene
• Elemol
• Caryophyllene
• Spathulenol

The composition of amyris wood oil can vary significantly based on factors such as geographic origin, harvest time, and processing methods. These constituents are primarily responsible for the oil's characteristic aroma and are present in varying proportions.

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

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 for use in food and fragrances.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Generally accepted in Japan and China, though specific regulations may vary.
• Latin America: Accepted in Brazil and MERCOSUR countries, with some regional variations.

Amyris wood oil is widely accepted for use in both flavors and fragrances, with harmonized regulations across many regions. However, formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Generally recognized as safe (GRAS) for flavor use with typical consumption levels posing minimal risk.
• Dermal Exposure: Considered non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific use limits.
• Inhalation Exposure: Low volatility reduces inhalation risk, though occupational exposure should be monitored in manufacturing settings.

The safety profile of amyris wood oil is favorable, with no significant differences in risk between food and fragrance applications under normal use conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Amyris wood oil is valued for its cost-effectiveness and versatility as a sandalwood substitute. It blends well with other woody and oriental notes, enhancing the depth and complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering balsamic note. It is often underutilized in formulations seeking a subtle woody background.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on amyris wood oil is well-established, with consistent findings across multiple sources. While industry practices are generally documented, some variability in composition and regulatory interpretations may exist. Formulators should remain aware of these potential gaps and verify specific details as needed.

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 2026-03-27 16:22:31 GMT (p2)