FlavScents AInsights Entry: Coriander Seed Oil (CAS: 8008-52-4)

1. Identity & Chemical Information

Coriander seed oil, derived from the seeds of the Coriandrum sativum plant, is a complex natural material commonly used in both flavor and fragrance industries. It is not a single compound but a mixture of various constituents. The CAS number for coriander seed oil is 8008-52-4. While it does not have a specific FEMA number due to its complex nature, it is recognized under various identifiers in industry databases. The oil is characterized by its rich composition, including monoterpenes and other volatile compounds, which contribute to its distinctive aroma and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Coriander seed oil is known for its warm, spicy, and slightly sweet aroma, often described as having citrusy and woody undertones. The intensity of its odor is moderate, making it suitable for both impact and background roles in formulations. Its flavor profile is similarly complex, offering a blend of spicy, nutty, and citrus notes. The oil is often used to impart a fresh, clean character to flavor systems. Specific taste and odor thresholds are not well-documented, but its sensory impact is generally recognized as significant in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Coriander seed oil is naturally sourced from the seeds of the Coriandrum sativum plant, which is cultivated in various regions worldwide, including Europe, Asia, and North Africa. The oil is typically obtained through steam distillation of the seeds. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification. The composition of the oil can vary depending on the geographical origin, harvest time, and processing methods.

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

4. Use in Flavors

In the flavor industry, coriander seed oil is used across a variety of categories, including savory, spice, and citrus profiles. It serves as a functional component in flavor systems, providing both top notes and depth. Typical use levels in food and beverages range from 5 to 50 ppm, with variations depending on the specific application and desired intensity. The oil is generally stable under typical processing conditions, though it may be sensitive to prolonged exposure to heat and light, which can lead to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Coriander seed oil is utilized in a wide range of fragrance families, including oriental, woody, and citrus compositions. It acts as a modifier and impact note, contributing to the overall complexity and freshness of a fragrance. The oil is typically used in concentrations ranging from trace amounts to several percent, depending on the product type and desired effect. Its volatility allows it to function as a top to middle note, providing a bright, fresh opening that transitions smoothly into the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Coriander seed oil is composed of several key constituents, including linalool, geranyl acetate, and camphor, among others. These compounds contribute to its characteristic aroma and flavor. The exact composition can vary significantly based on factors such as geographic origin and processing methods. It is important for formulators to consider these variations when using coriander seed oil to ensure consistency in product performance.

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

6. Regulatory Status (Regional Overview)

Coriander seed oil is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom continues to align closely with EU regulations. In Asia, countries like Japan and China have specific guidelines for its use, often aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR recognize its use in both flavors and fragrances, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Coriander seed oil is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by relevant authorities. Dermal exposure in fragrance use is generally well-tolerated, though it may cause irritation or sensitization in sensitive individuals. The oil's volatility necessitates consideration of inhalation exposure, particularly in occupational settings. Overall, the risk profiles for food and fragrance applications are similar, with appropriate safety measures in place.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Coriander seed oil is valued for its versatility and ability to enhance both flavor and fragrance formulations. It synergizes well with other spice and citrus notes, providing a fresh, clean character. Formulators should be mindful of its potential to overpower delicate compositions and adjust concentrations accordingly. It is often underutilized in complex blends where its unique profile can add depth and interest.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on coriander seed oil is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some variability in composition and regulatory interpretations exists. Known data gaps include specific sensory thresholds and detailed toxicological profiles, which formulators should consider when developing new products.

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 2026-04-13 15:50:52 GMT (p2)