labdanum oleoresin

Full Material List

cistus spp. oleoresin

Identifiers

CAS (Single)	N/A
FEMA	2610
EINECS	N/A
Synonyms	cistus spp. oleoresin
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	N/A
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	N/A
Occurrence	cistus spp.

Organoleptic

Organoleptic Notes	1. Odor Type: woody labdanum Odor Description:at 100.00 %. labdanum
Odor	woody labdanum,
Flavor	woody labdanum,

AInsights BETA

FlavScents AInsights Entry for Labdanum Oleoresin

1. Identity & Chemical Information

Labdanum oleoresin is a complex natural material derived from the Cistus species, primarily Cistus ladanifer and Cistus creticus. It is not a single chemical compound but a mixture of various constituents, which contributes to its rich and complex aroma profile. As a natural oleoresin, it does not have a specific CAS number. Labdanum is often used in both flavor and fragrance industries for its warm, balsamic, and amber-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Labdanum oleoresin is characterized by its deep, rich, and resinous aroma with balsamic, amber, and sweet nuances. It is often described as having a leathery, woody, and slightly smoky scent. The intensity of labdanum is moderate to strong, making it a prominent base note in perfumery. Its sensory role is typically as an impact note or a background realism enhancer, providing depth and warmth to compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Labdanum oleoresin is naturally sourced from the resin of Cistus ladanifer and Cistus creticus shrubs, which are native to the Mediterranean region. The resin is collected and processed to produce the oleoresin. Labdanum is considered a natural fragrance material and is often used in products labeled as containing "natural fragrances."

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

4. Use in Flavors

In the flavor industry, labdanum oleoresin is used sparingly due to its intense aroma. It is primarily utilized in flavor compositions that require a warm, balsamic, or amber-like note, such as in certain confectionery or beverage applications. Typical use levels in finished products are low, often in the range of 0.1 to 5 ppm, depending on the desired intensity and product type. Labdanum is stable under various conditions, including heat and pH variations, but care should be taken to avoid oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Labdanum oleoresin is a staple in the fragrance industry, particularly in oriental and chypre fragrance families. It serves as a base note, providing depth, warmth, and a resinous quality to perfumes. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 1-5% in the base accord. Labdanum's volatility is low, contributing to its role as a long-lasting base note.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Labdanum oleoresin contains a variety of constituents, including labdane diterpenes, sesquiterpenes, and phenolic compounds. Key constituents often include labdanolic acid, ambroxide, and various sesquiterpenes. The composition can vary significantly based on the plant's origin, harvest time, and processing methods.

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

6. Regulatory Status (Regional Overview)

In the United States, labdanum oleoresin is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 for flavorings. Post-Brexit, the UK follows similar regulations. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavor materials. In Latin America, countries like Brazil follow MERCOSUR regulations, which align closely with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Labdanum oleoresin is considered safe for use in both flavors and fragrances when used within recommended levels. For oral exposure, it is used at low levels, minimizing potential toxicity. Dermal exposure in fragrances is generally safe, but it may cause sensitization in some individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk due to its low volatility, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Labdanum oleoresin is valued for its ability to impart warmth and depth to both flavors and fragrances. It synergizes well with other resinous and woody notes. Formulators should be cautious of its intensity, as overuse can overwhelm a composition. It is often underutilized in flavor applications due to its strong aroma, but when used judiciously, it can add a unique character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on labdanum oleoresin is well-established, particularly in the fragrance industry. However, there are gaps in specific quantitative data for flavor applications. Industry practices are well-documented, but variations in natural composition can lead to inconsistencies.

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 2026-07-10 06:37:11 GMT (p2)

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