FlavScents AInsights Entry: Estragon Oil (CAS: 8016-88-4)

1. Identity & Chemical Information

Estragon oil, commonly known as tarragon oil, is a natural complex material derived from the Artemisia dracunculus plant. It is classified under CAS number 8016-88-4. This essential oil does not have a single IUPAC name due to its complex nature, but it is recognized by its common name in the industry. Estragon oil is not assigned a specific FEMA number, but it is often referenced in flavor and fragrance contexts. Other identifiers include its FL number and CoE number, which are used in regulatory frameworks. As a natural complex material, estragon oil comprises various constituents, including estragole, which significantly contributes to its sensory profile. The composition of estragon oil can vary depending on the plant's origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Estragon oil is characterized by its sweet, anise-like aroma with a hint of spice, making it a popular choice in both flavor and fragrance applications. The oil's odor is intense and diffusive, providing a strong impact note in formulations. While specific taste and odor thresholds are not well-documented, its potent aroma suggests that only small amounts are needed to achieve the desired sensory effect. In flavor systems, estragon oil is often used as a modifier or impact note, adding complexity and depth to the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Estragon oil is primarily obtained from the leaves and flowering tops of the Artemisia dracunculus plant, commonly known as tarragon. This plant is native to regions of Europe and Asia and is cultivated for both culinary and aromatic purposes. The oil is typically extracted through steam distillation, a process that preserves its volatile compounds. Estragon oil's natural origin allows it to be labeled as a "natural flavor" or "natural fragrance," depending on its application. The formation of its key constituents, such as estragole, occurs naturally within the plant as part of its metabolic processes.

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

4. Use in Flavors

In the flavor industry, estragon oil is used across various categories, including savory, herbal, and spice blends. It serves as a functional component in flavor systems, providing an anise-like note that enhances the complexity of culinary applications. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations used in more robust formulations. Estragon oil is generally stable under typical food processing conditions, although it may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Estragon oil is utilized in fragrance formulations, particularly within the fougère and herbal fragrance families. It acts as a modifier or impact note, contributing a fresh, green, and slightly spicy aroma. The oil is typically used in trace amounts, often less than 1% of the total fragrance composition, due to its potent aroma. Estragon oil's volatility makes it a top to middle note in perfumery, providing an initial burst of freshness that transitions smoothly into the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Estragon oil's composition includes several key constituents, with estragole being the most prominent. Other significant components may include ocimene, methyl eugenol, and limonene. The exact composition can vary significantly based on factors such as geographic origin, harvest time, and extraction method. This variability necessitates careful consideration during formulation to ensure consistency and quality.

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

6. Regulatory Status (Regional Overview)

Estragon oil's regulatory status varies by region. In the United States, it is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is subject to Regulation (EC) No 1334/2008, with specific restrictions on estragole content due to safety concerns. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations may vary, with Japan and China having specific guidelines for essential oils. 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

Estragon oil's safety profile is influenced by its estragole content, which has raised concerns regarding potential carcinogenicity. For oral exposure, the acceptable daily intake (ADI) is not clearly established, and formulators should adhere to industry-typical use levels to minimize risk. Dermal exposure in fragrance applications may pose irritation or sensitization risks, and IFRA provides guidelines to mitigate these concerns. Inhalation exposure is generally considered low risk in typical use scenarios, but occupational exposure should be managed with appropriate ventilation and protective measures.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Estragon oil is valued for its unique anise-like aroma, which can enhance both flavor and fragrance formulations. It synergizes well with other herbal and spice notes, adding depth and complexity. Formulators should be cautious of its potent aroma, as overuse can overwhelm other components. It is often under-utilized in fragrance applications, where its fresh, green notes can provide a distinctive character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on estragon oil is well-established, particularly regarding its sensory profile and key constituents. However, regulatory and safety data may have gaps, especially concerning estragole's potential health risks. Industry practices often rely on historical use and expert judgment, highlighting the need for ongoing research and data collection.

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 2026-02-06 14:05:41 GMT (p2)