FlavScents AInsights Entry for Elettaria Cardamomum Seed Oil (CAS: 8000-66-6)
1. Identity & Chemical Information
- Common Name(s): Cardamom oil, Elettaria cardamomum seed oil
- CAS Number: 8000-66-6
- FEMA Number: 2240
- Other Identifiers: FL Number 03.007
- Material Type: Natural complex material (essential oil)
- Source: Derived from the seeds of Elettaria cardamomum, a plant native to India and Sri Lanka.
Cardamom oil is a complex mixture of volatile compounds, primarily terpenes, which contribute to its characteristic aroma and flavor. The composition of cardamom oil can vary significantly depending on the geographical origin, harvest time, and extraction method.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cardamom oil is renowned for its warm, spicy, and sweet aroma with a hint of citrus and floral undertones. It is often described as having a strong, penetrating, and refreshing scent. The oil's flavor profile is similarly complex, offering a sweet-spicy taste with a slightly pungent and cooling aftertaste.
The sensory role of cardamom oil in formulations is typically as an impact note or a modifier, providing a distinctive and exotic character to both flavor and fragrance compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cardamom oil is naturally sourced from the seeds of the Elettaria cardamomum plant, which is part of the ginger family (Zingiberaceae). The oil is extracted through steam distillation of the dried seeds. Cardamom is widely used in culinary applications and traditional medicine, particularly in South Asian and Middle Eastern cultures.
The designation of cardamom oil as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cardamom oil is extensively used in flavor formulations, particularly in spice blends, bakery products, and beverages such as chai tea and liqueurs. It serves as a key component in flavor systems, providing a warm and spicy note that enhances the overall profile.
Typical use levels in food and beverages range from 10 to 100 ppm, depending on the desired intensity and the specific application. Cardamom oil is generally stable under moderate heat and neutral pH conditions but may degrade under prolonged exposure to high temperatures or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, cardamom oil is valued for its versatility and is used across various fragrance families, including oriental, spicy, and woody compositions. It functions as a top to middle note, providing freshness and complexity to the fragrance.
Typical concentration ranges in fragrance formulations vary from trace amounts to several percent, depending on the desired effect and product type. Cardamom oil's volatility makes it suitable for use in both fine fragrances and personal care products.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- α-Terpinyl acetate: 40-45%
- 1,8-Cineole: 20-25%
- Limonene: 5-8%
- Linalool: 3-5%
- Sabinene: 2-4%
The composition of cardamom oil can vary significantly based on factors such as origin, harvest time, and extraction method. These constituents are primarily responsible for the oil's characteristic aroma and flavor.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Cardamom oil is generally recognized as safe (GRAS) for flavor use by FEMA.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 03.007.
- United Kingdom: Regulatory status aligns with EU standards post-Brexit.
- Asia: Widely used in Japan and China, subject to national food safety standards.
- Latin America: Accepted in Brazil and MERCOSUR countries, with specific regulations varying by country.
Explicit approvals and harmonized assumptions support the use of cardamom oil in both flavor and fragrance applications, though country-specific regulations may apply.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Cardamom oil is considered safe for consumption at typical flavor use levels, with no specific ADI established. The margin of safety is generally high due to its GRAS status.
- Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
- Inhalation Exposure: Low volatility reduces inhalation risks, though occupational exposure should be managed with appropriate ventilation.
The risk profiles for cardamom oil do not significantly differ between food and fragrance applications, given its established safety record.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cardamom oil is prized for its ability to impart a unique and exotic character to formulations. It synergizes well with other spice oils, citrus, and floral notes. Formulators should be mindful of its potent aroma, which can easily dominate a blend if overused. It is often underutilized in savory applications, where it can add depth and complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cardamom oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific compositional data may vary due to natural variability. Known data gaps are minimal, with most regulatory ambiguities resolved through harmonized standards.
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 08:46:22 GMT (p2)
