FlavScents AInsights Entry for Lavender Oil (CAS: 8000-28-0)

1. Identity & Chemical Information

Lavender oil, a complex natural material, is derived from the flowering tops of the Lavandula angustifolia plant. It is commonly known as lavender essential oil. The CAS number for lavender oil is 8000-28-0. While it does not have a single molecular formula due to its complex nature, it is recognized by various identifiers such as the FEMA number 2622. The oil is characterized by a diverse array of functional groups, including esters, alcohols, and terpenes, which contribute to its distinctive aroma and functional properties in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavender oil is renowned for its fresh, floral, and herbaceous aroma with a sweet, balsamic undertone. It is often described as having a calming and soothing scent, which is why it is widely used in aromatherapy. The intensity of its odor is moderate, making it suitable as both an impact note and a background modifier in formulations. While specific taste and odor thresholds are not well-documented, lavender oil is typically used to impart a subtle floral note in flavor applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavender oil is naturally sourced from the Lavandula angustifolia plant, primarily cultivated in regions such as France, Bulgaria, and Australia. The oil is extracted through steam distillation of the flowering tops. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification. The composition of lavender oil can vary significantly depending on the geographical origin, climate, and harvesting methods.

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

4. Use in Flavors

In flavor applications, lavender oil is used to impart floral and herbal notes, often in confectionery, beverages, and culinary products. It serves as a functional modifier, enhancing the complexity and depth of flavor systems. Typical use levels in finished food or beverage products range from 1 to 20 ppm, with variations depending on the desired intensity and product type. Lavender 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

Lavender oil is a staple in the fragrance industry, commonly used in perfumes, personal care products, and household items. It is a key component in fragrance families such as floral, herbal, and fougère. The oil acts as both a top and middle note, providing freshness and complexity. Typical concentration ranges in fragrance formulations vary from 0.1% to 5%, depending on the product type and desired olfactory profile. Its volatility is moderate, contributing to both immediate and lingering scent impressions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Lavender oil's composition includes major constituents such as linalool, linalyl acetate, lavandulol, and camphor. These components are primarily responsible for its characteristic aroma and therapeutic properties. The proportions of these constituents can vary based on factors such as plant variety, cultivation conditions, and extraction methods.

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

6. Regulatory Status (Regional Overview)

In the United States, lavender oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, lavender oil is accepted in Japan and China, though specific regulatory details may vary. In Latin America, countries like Brazil recognize its use in both flavor and fragrance applications, with harmonized assumptions across MERCOSUR.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lavender oil is considered safe for oral exposure in flavor applications, with no specific ADI established but generally used at low levels. Dermal exposure in fragrance use is well-tolerated, though it may cause irritation or sensitization in sensitive individuals, as noted by IFRA guidelines. Inhalation exposure is typically safe, but occupational exposure limits should be observed in manufacturing settings. The risk profiles for food and fragrance applications are generally similar, with low toxicity reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavender oil is valued for its versatility and ability to blend well with other floral, citrus, and herbal notes. It synergizes effectively with ingredients like bergamot, rosemary, and clary sage. Formulators should be cautious of overuse, which can lead to an overpowering scent or flavor. It is often under-utilized in savory applications, where it can add unique complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lavender oil is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though some variability in composition and regulatory interpretations exists. Known data gaps include specific taste and odor thresholds, which are not consistently reported.

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 2026-04-03 14:03:20 GMT (p2)