FlavScents AInsights Entry: Sweet Basil Absolute (CAS: 8015-73-4)
1. Identity & Chemical Information
Sweet basil absolute is a natural complex material derived from the leaves of the basil plant, Ocimum basilicum. It is not a single chemical compound but a mixture of various constituents. The CAS number for sweet basil absolute is 8015-73-4. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in fragrance and flavor industries, often referenced in IFRA and other regulatory documents. As a natural extract, it does not have a defined molecular formula or molecular weight. The composition of sweet basil absolute can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Sweet basil absolute is characterized by its fresh, herbaceous, and slightly spicy aroma with a hint of anise-like sweetness. It is often described as having a green, leafy top note with a warm, balsamic undertone. The intensity of its odor is moderate to strong, making it a prominent impact note in both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role is typically as a modifier or enhancer, adding complexity and freshness to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Sweet basil absolute is primarily obtained from the leaves of Ocimum basilicum through solvent extraction. This plant is widely cultivated in regions such as the Mediterranean, Asia, and Africa. The formation of its characteristic aroma compounds occurs naturally in the plant and can be influenced by factors such as soil composition and climate. Sweet basil absolute is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-derived origin.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, sweet basil absolute is used in a variety of categories, including savory sauces, dressings, and herbal teas. It serves as a functional component that imparts a fresh, green note, enhancing the overall flavor profile. Typical use levels in food and beverages range from 1 to 10 ppm, with variations depending on the desired intensity and product type. It is relatively stable under normal processing conditions but may degrade under high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Sweet basil absolute is utilized in fragrance formulations across several families, including herbal, green, and fougère. It acts as a modifier or impact note, providing freshness and complexity. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired effect. Its volatility places it primarily in the top to middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of sweet basil absolute include linalool, eugenol, methyl chavicol (estragole), and 1,8-cineole. These compounds contribute to its characteristic aroma and flavor profile. The composition can vary significantly based on factors such as geographic origin and extraction method, which should be considered during formulation.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, sweet basil absolute 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. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. 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
For oral exposure, sweet basil absolute is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly due to constituents like eugenol. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, but occupational safety measures should be in place during handling. The risk profiles differ slightly between food and fragrance applications, primarily due to the routes of exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Sweet basil absolute is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with other herbal and citrus notes but can be overpowering if used excessively. Formulators should be cautious of its variability in composition and potential for causing sensitization in fragrance applications. It is often under-used in complex formulations where its subtlety can enhance the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on sweet basil absolute is well-established in terms of its sensory profile and typical uses. However, there are gaps in specific toxicological data and regulatory nuances across different regions. Industry practices often rely on historical use and expert judgment due to these gaps.
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 2026-06-09 14:17:09 GMT (p2)
