FlavScents AInsights Entry for Cocos Nucifera Seed Butter (CAS: 8001-31-8)
1. Identity & Chemical Information
Cocos nucifera seed butter, commonly known as coconut oil or coconut butter, is a natural complex material derived from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It is not a single chemical compound but a mixture of triglycerides, primarily composed of medium-chain fatty acids. The CAS number for coconut oil is 8001-31-8. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in various regulatory and industry contexts, such as its inclusion in the IFRA standards for fragrance materials.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Coconut oil is characterized by its mild, sweet, and creamy aroma with subtle nutty undertones. It is often described as having a rich, tropical scent that is both comforting and familiar. The flavor profile is similarly mild, with a slightly sweet and nutty taste that can enhance the richness of food products. The sensory role of coconut oil in formulations is typically as a background realism enhancer, providing a smooth and creamy texture to both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Coconut oil is naturally sourced from the coconut palm, predominantly found in tropical regions such as Southeast Asia, the Pacific Islands, and parts of South America. The oil is extracted through mechanical or chemical processes from the dried or fresh coconut meat. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct extraction from a natural source without significant chemical alteration.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Coconut oil is widely used in flavor applications, particularly in bakery, confectionery, and dairy products, where it imparts a creamy texture and subtle coconut flavor. Its functional role in flavor systems includes acting as a carrier for fat-soluble flavors and enhancing mouthfeel. Typical use levels in finished food products range from 1000 to 5000 ppm, depending on the desired intensity and product type. Coconut oil is stable under moderate heat and neutral pH conditions but can oxidize if exposed to air and light over time.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, coconut oil is used in various product types, including lotions, creams, and hair care products, due to its moisturizing properties and pleasant aroma. It is often used as a base note, providing a creamy and smooth background that complements other fragrance components. Typical concentration ranges in fragrance formulations are qualitative, often used as a carrier or base rather than a primary scent component. Its volatility is low, contributing to the longevity of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Coconut oil's major constituents include lauric acid, myristic acid, palmitic acid, caprylic acid, and capric acid. The composition can vary significantly based on the origin, harvest time, and processing methods. These fatty acids contribute to the oil's characteristic properties and functional roles in both flavor and fragrance applications.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, coconut oil is generally recognized as safe (GRAS) for use in food products by the FDA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is included in the list of permitted flavoring substances. The United Kingdom follows similar regulations post-Brexit. In Asia, coconut oil is widely accepted, with specific regulations in countries like Japan and China. In Latin America, countries such as Brazil recognize its use in both food and cosmetic applications, aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Coconut oil is considered safe for oral consumption, with a high margin of safety due to its long history of use in food. Dermal exposure is also deemed safe, with low irritation and sensitization potential, making it suitable for cosmetic applications. Inhalation exposure is minimal due to its low volatility. The risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Coconut oil is valued for its versatility and ability to enhance the texture and richness of formulations. It synergizes well with other tropical and nutty flavors, providing a creamy base that can balance more intense notes. Common formulation pitfalls include overuse, which can lead to an overpowering coconut flavor or greasy texture. It is frequently under-used in applications where its moisturizing properties could enhance product performance.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on coconut oil is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though some variability exists due to natural composition differences. Regulatory frameworks are clear, with harmonized standards across major regions.
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 2026-02-17 12:20:10 GMT (p2)
