FlavScents AInsights Entry: Star Anise Oil CO2 Extract (CAS: 8007-70-3)

1. Identity & Chemical Information

Star anise oil CO2 extract is a natural complex material derived from the fruit of the Illicium verum plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for star anise oil CO2 extract is 8007-70-3. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers such as FL number, CoE number, and IFRA reference are not typically assigned to complex natural materials like this extract. The composition of star anise oil CO2 extract can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Star anise oil CO2 extract is characterized by its sweet, spicy, and licorice-like aroma, which is reminiscent of anise seed. The intensity of its odor is strong, and it has a high diffusion rate, making it a prominent impact note in formulations. The flavor profile is similarly sweet and spicy, with a warm, slightly peppery undertone. While specific taste and odor thresholds are not well-documented, the extract is typically used as an impact note or a modifier in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Star anise oil is naturally sourced from the dried fruit of the Illicium verum plant, native to Southeast Asia. The oil is extracted using supercritical CO2 extraction, which preserves the delicate aromatic compounds better than steam distillation. This method is particularly relevant for maintaining the "natural flavor" designation, as it avoids the use of solvents. The primary formation pathway involves the natural biosynthesis of aromatic compounds within the fruit, which are then concentrated during the extraction process.

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

4. Use in Flavors

Star anise oil CO2 extract is widely used in flavor applications, particularly in confectionery, bakery, and beverage products. It serves as a key impact note in licorice-flavored products and can enhance the complexity of spice blends. Typical use levels in finished food or beverages range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. The extract is generally 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

In fragrance applications, star anise oil CO2 extract is used across various fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, providing warmth and depth to the fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. The extract contributes primarily to the top and middle notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of star anise oil CO2 extract include anethole, which is the primary aromatic compound, along with estragole, linalool, and limonene. The composition of these constituents can vary based on the geographical origin and extraction method. Anethole is responsible for the characteristic licorice-like aroma and flavor.

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

6. Regulatory Status (Regional Overview)

In the United States, star anise oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not clearly reported. The United Kingdom follows similar regulations post-Brexit. In Asia, particularly Japan and China, star anise oil is used in traditional medicine and culinary applications, with specific regulatory frameworks varying. In Latin America, countries like Brazil recognize its use in both food and fragrance applications, though specific regulations may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, star anise oil CO2 extract is considered safe within typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly due to the presence of estragole. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, but occupational exposure should be managed to prevent sensitization. The risk profiles for food and fragrance applications are similar, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Star anise oil CO2 extract is valued for its potent aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes, enhancing complexity. Formulators should be cautious of its strong impact, as it can easily dominate a blend if overused. It is often under-utilized in savory applications, where it can add unique depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on star anise oil CO2 extract is well-established, particularly regarding its sensory profile and key constituents. However, specific regulatory details and toxicological data are less documented, requiring formulators to rely on industry-typical practices and guidelines. Known data gaps include precise ppm thresholds for sensory perception and comprehensive regional regulatory frameworks.

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
• If complex natural material: includes section 5a

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 2026-10-14 12:29:43 GMT (p2)