cilantro herb oil egypt

Material Search

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Ingredient	Name Detail	CAS
cilantro leaf oleoresin	N/A	84775-50-8
coriander seed concrete	N/A	84775-50-8
coriander seed infusion	coriandrum sativum l. fruit infusion	84775-50-8
coriander seed oil CO2 extract	coriandrum sativum l. fruit oil CO2 extract	84775-50-8
coriander seed oil cuba	coriandrum sativum l. fruit oil CO2 extract	84775-50-8
coriandrum sativum callus extract	coriandrum sativum l. callus extract	84775-50-8
coriandrum sativum extract	coriandrum sativum l. extract	84775-50-8
coriandrum sativum fruit extract	N/A	84775-50-8
hydrolyzed coriandrum sativum fruit extract	hydrolyzedÂ coriandrum sativum l. fruit extract	84775-50-8
coriandrum sativum fruit/leaf extract	coriandrum sativum l. fruit/leaf extract	84775-50-8
coriandrum sativum leaf extract	N/A	84775-50-8
coriandrum sativum seed extract	coriandrum sativum l. seed extract	84775-50-8
coriandrum sativum seed oil (fixed)	coriandrum sativum l. seed oil	84775-50-8
coriandrum sativum seed water	coriandrum sativum l. seed water	84775-50-8
coriandrum sativum sprout extract	coriandrum sativum l. sprout extract	84775-50-8
coriandrum sativum tincture	N/A	84775-50-8

Identifiers

CAS (Single)	84775-50-8
FEMA	2334
EINECS	N/A
Synonyms	cilantro herb oil egypt coriander herb essential oil egypt coriander herb oil (cilantro) egypt coriander herb oil egypt coriander whole plant egypt coriandrum sativum herb oil egypt essential oil obtained from the herbs of the coriander, coriandrum sativum l., umbelliferae selinum coriandrum herb oil egypt
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	pale green clear liquid (est)
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	alcohol water
Occurrence	coriander

Organoleptic

Organoleptic Notes	1. Odor Type: floral green herbal sweet citrus woody aldehydic green herbal sweet citrus woody aldehydic Odor Description:Green, herbaceous, sweet, citrus-Iike with a woody aldehydic nuanceMosciano, Gerard P&F 16, No. 6, 43, (1991)
Odor	floral green, herbal, sweet, citrus, woody, aldehydic
Flavor	herbal herbal, spicy, green, aldehydic, sweet, woody, waxy,

AInsights BETA

FlavScents AInsights Entry: Cilantro Herb Oil Egypt (CAS: 84775-50-8)

1. Identity & Chemical Information

Cilantro herb oil, also known as coriander herb oil, is a natural complex material extracted from the aerial parts of the coriander plant (Coriandrum sativum), specifically sourced from Egypt. It is not a single chemical compound but a mixture of various constituents. The CAS number for cilantro herb oil is 84775-50-8. While it does not have a specific FEMA number, it is recognized in the flavor and fragrance industry for its unique profile. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. As a complex mixture, it does not have a single molecular formula or molecular weight. The oil's composition can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cilantro herb oil is characterized by its fresh, green, and slightly citrusy aroma, often described as herbaceous with a hint of spiciness. The intensity of its odor is moderate, providing a distinctive top note in both flavor and fragrance applications. It is commonly used as an impact note to impart freshness and a natural green character. The taste and odor thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer in complex formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cilantro herb oil is naturally sourced from the coriander plant, which is widely cultivated in Egypt and other regions. The oil is typically obtained through steam distillation of the plant's aerial parts. This process captures the volatile compounds responsible for its characteristic aroma. Cilantro herb oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-based origin and minimal processing.

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

4. Use in Flavors

In flavor applications, cilantro herb oil is used in a variety of categories, including savory dishes, sauces, and beverages. It serves as a functional ingredient to enhance freshness and provide a green, citrusy note. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. The oil is relatively stable under normal processing conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cilantro herb oil is utilized in fragrance formulations across several families, including green, citrus, and herbal. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired effect. The oil's volatility makes it suitable for top note applications, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of cilantro herb oil include linalool, decanal, and trans-2-decenal, among others. These compounds contribute to its characteristic aroma and flavor profile. The composition of the oil can vary based on factors such as geographic origin, harvest time, and extraction method. It is important for formulators to verify the specific profile of the oil they are using to ensure consistency in their products.

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

6. Regulatory Status (Regional Overview)

In the United States, cilantro herb oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, cilantro herb oil is used in compliance with local flavor and fragrance regulations. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, which generally align with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cilantro herb oil is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by relevant authorities. For dermal exposure in fragrance use, it is generally non-irritating and non-sensitizing, although individual formulations should be tested for specific products. Inhalation exposure is typically low risk due to its use in small quantities. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cilantro herb oil is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with citrus and herbal ingredients, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired freshness. Formulators should carefully balance its concentration to achieve the optimal sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cilantro herb oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some variability in composition may occur due to natural factors. Known data gaps include specific taste and odor thresholds, which require further research for precise quantification.

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 2026-09-21 19:31:15 GMT (p2)

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