FlavScents AInsights Entry: Nutmeg Oil (CAS: 8008-45-5)

1. Identity & Chemical Information

Nutmeg oil is a natural complex material derived from the seeds of Myristica fragrans. It is classified under CAS number 8008-45-5. While it does not have a single molecular structure due to its complex nature, it is recognized by various identifiers such as the FEMA number 2793. Nutmeg oil is not represented by a single molecular formula or weight, as it is a mixture of various compounds. The oil is known for its rich, spicy aroma, which is attributed to its diverse chemical constituents.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Nutmeg oil is characterized by its warm, spicy, and slightly sweet aroma, often described as woody and nutty. It has a robust intensity and a moderate diffusion rate, making it a prominent impact note in both flavor and fragrance applications. The oil's sensory profile is complex, with a blend of sweet, spicy, and earthy notes that contribute to its versatility. While specific taste and odor thresholds are not well-documented, nutmeg oil is typically used as a background realism enhancer or a modifier in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Nutmeg oil is naturally sourced from the seeds of the Myristica fragrans tree, primarily found in Indonesia, India, and Sri Lanka. The oil is extracted through steam distillation of the dried seeds. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used. The formation of its characteristic aroma compounds involves enzymatic processes during seed maturation and post-harvest drying.

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

4. Use in Flavors

In flavor applications, nutmeg oil is used across various categories, including baked goods, beverages, and savory dishes. It serves as a functional flavor enhancer, providing warmth and depth to flavor systems. Typical use levels in finished food products range from 1 to 20 ppm, with variations depending on the desired intensity and product type. Nutmeg oil is relatively stable under moderate heat and neutral pH conditions but can oxidize if exposed to air and light for extended periods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Nutmeg oil is utilized in fragrance formulations within the oriental, woody, and spicy fragrance families. It acts as a modifier or impact note, contributing warmth and complexity to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired olfactory impact. Nutmeg oil is considered a middle note due to its moderate volatility and ability to blend well with both top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Nutmeg oil's composition includes several key constituents, such as sabinene, alpha-pinene, beta-pinene, myristicin, and safrole. The proportions of these compounds can vary significantly based on the origin, harvest time, and processing methods. Myristicin and safrole are particularly notable for their contribution to the oil's characteristic aroma and potential psychoactive properties.

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

6. Regulatory Status (Regional Overview)

In the United States, nutmeg oil is recognized as GRAS (Generally Recognized As Safe) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned an FL number. Post-Brexit, the UK aligns closely with EU regulations. In Asia, regulatory frameworks vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR standards, which generally align with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, nutmeg oil is considered safe within the typical use levels in food, with an ADI not clearly established but generally recognized as safe under FEMA guidelines. Dermal exposure in fragrances may pose risks of irritation or sensitization, particularly due to constituents like safrole, which is restricted by IFRA. Inhalation exposure is generally low risk in typical fragrance applications, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Nutmeg oil is valued for its ability to impart warmth and complexity to both flavors and fragrances. It synergizes well with other spices and woody notes, enhancing the overall profile. Formulators should be cautious of its potential to overpower blends if used excessively. It is often under-utilized in savory applications, where it can add depth and richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on nutmeg oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding use levels and safety assessments are often based on historical usage rather than documented studies. There are known gaps in specific toxicological data, particularly concerning long-term exposure effects.

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 2026-05-19 14:45:40 GMT (p2)