FlavScents AInsights Entry: Apium Graveolens Seed Oil (CAS: 8015-90-5)

1. Identity & Chemical Information

• Common Name(s): Celery Seed Oil
• CAS Number: 8015-90-5
• FEMA Number: Not applicable
• Other Identifiers: FL Number: 02.042
• Material Type: Natural complex material (essential oil)
• Source: Derived from the seeds of Apium graveolens, commonly known as celery.
• Description: Apium graveolens seed oil is a natural complex mixture, primarily composed of terpenes and phthalides. The composition can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: The oil is characterized by a warm, spicy, and slightly bitter aroma with a hint of earthiness. It has a strong, distinctive celery-like scent.
• Taste and/or Odor Thresholds: Not clearly reported; typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: Often used as an impact note or modifier to impart a fresh, green, and spicy character to flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Apium graveolens seed oil is extracted from the seeds of the celery plant, which is native to the Mediterranean region but now cultivated worldwide.
• Formation Pathways: The oil is obtained through steam distillation of the seeds, capturing the volatile compounds responsible for its characteristic aroma.
• Relevance to "Natural Flavor" or "Natural Fragrance" Designation: As a plant-derived essential oil, it qualifies as a natural flavor or fragrance under most regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in savory applications, such as soups, sauces, and spice blends, to enhance the celery flavor profile.
• Functional Role in Flavor Systems: Acts as a flavor enhancer and modifier, providing depth and authenticity to celery-flavored products.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food products, depending on the desired intensity.
• Stability Considerations: Generally stable under typical food processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in herbal, green, and spicy fragrance compositions, often in personal care products and household cleaners.
• Functional Role: Serves as a trace realism note or modifier, adding a fresh, green character to fragrance blends.
• Typical Concentration Ranges: Used in concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Primarily contributes to the middle notes, providing a lasting celery-like aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Major Constituents: Limonene, sedanolide, and 3-n-butylphthalide are among the key constituents that contribute to the oil's characteristic aroma.
• Composition Variability: The relative concentrations of these constituents can vary based on factors such as origin, harvest time, and extraction method.

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

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use as a flavoring substance.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted for use in flavors, subject to specific regional regulations.
• Latin America (e.g., Brazil, MERCOSUR): Permitted for use in flavors, with regional variations in regulatory requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Generally recognized as safe for use in food at typical concentrations; no specific ADI established.
• Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be minimized through proper handling practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Value: Apium graveolens seed oil is valued for its ability to impart a fresh, authentic celery note to both flavors and fragrances.
• Typical Synergies: Pairs well with other green and herbal notes, such as parsley and coriander, to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Frequent Over- or Under-Use: Often under-used due to its potent aroma; small amounts can significantly impact the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: The sensory profile and key constituents are well-documented in the literature.
• Industry-Typical Practices: Use levels and applications are based on industry norms and expert consensus.
• Known Data Gaps: Specific toxicological data and regulatory details may vary by region and require further verification.

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 2026-02-13 09:19:19 GMT (p2)