| FEMA | N/A |
| CAS | 523-80-8 |
| EINECS | 208-349-2 |
| JECFA Food Flavoring | 1787 |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | herbal parsley, herbal, |
| Flavor | N/A |
| Material Notes | crystalline essential oil isolated directly from commercial oil of parsley. Occurs in Sassafras albidum (sassafras) and Anethum graveolens (dill) Apiol is an organic chemical compound, also known as parsley apiol, apiole or parsley camphor. It is found in celery, parsley seeds, and the essential oil of parsley. Heinrich Christoph Link, an apothecary in Leipzig, discovered the substance in 1715 as greenish crystals reduced by steam from oil of parsley. In 1855 Joret and Homolle discovered that apiol was an effective treatment of amenorrea or lack of menstruation.; In medicine it has been used, as essential oil or in purified form, for the treatment of menstrual disorders. It is an irritant and in high doses it is toxic and can cause liver and kidney damage. |