FlavScents AInsights Entry: Estragon Oil (CAS: 8016-88-4)
1. Identity & Chemical Information
Estragon Oil, commonly known as Tarragon Oil, is a natural complex material derived from the Artemisia dracunculus plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for Estragon Oil is 8016-88-4. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance compendiums. Estragon Oil is characterized by its rich composition, which includes a variety of terpenes and phenylpropanoids. The composition of Estragon Oil can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Estragon Oil is known for its distinctive, sweet, anise-like aroma with a hint of spice. It is often described as having a warm, herbaceous, and slightly peppery scent. The oil's flavor profile is similarly complex, offering a sweet, licorice-like taste with a subtle bitterness. The intensity of its aroma and flavor can vary, but it is generally considered a potent material that can serve as an impact note in formulations. The diffusion of Estragon Oil is moderate, making it suitable for both top and middle notes in fragrance compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Estragon Oil is primarily obtained from the leaves and flowering tops of the Artemisia dracunculus plant, commonly known as tarragon. The oil is extracted through steam distillation. Tarragon is native to Eurasia and North America, and its oil is often used in culinary applications as a natural flavoring agent. The formation of its characteristic aroma compounds is largely due to the plant's metabolic processes, which produce a range of terpenes and phenylpropanoids. Estragon Oil is often labeled as a "natural flavor" or "natural fragrance" due to its plant-based origin.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Estragon Oil is widely used in flavor applications, particularly in savory products, sauces, and condiments. It is valued for its ability to impart a fresh, anise-like flavor that enhances the overall taste profile of food products. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under normal culinary conditions, but it may degrade under prolonged exposure to high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, Estragon Oil is used in a variety of product types, including perfumes, colognes, and personal care products. It is often employed as a modifier or impact note, contributing a fresh, herbal quality to fragrance compositions. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Estragon Oil is considered a top to middle note due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Estragon Oil typically contains a range of constituents, including estragole (methyl chavicol), trans-anethole, limonene, and ocimene. The exact composition can vary based on factors such as the plant's origin and the extraction method used. Estragole is often the predominant component, contributing significantly to the oil's characteristic aroma and flavor.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Estragon Oil is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Estragon Oil's safety profile varies depending on the route of exposure. For oral exposure, the oil is generally considered safe at typical flavor use levels, but high concentrations of estragole have raised concerns due to potential carcinogenicity. Dermal exposure in fragrance applications is generally safe, but sensitization can occur in sensitive individuals. Inhalation exposure is typically low risk, but occupational exposure should be managed to prevent irritation. The risk profiles differ between food and fragrance applications, with stricter controls often applied to flavor use due to ingestion.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Estragon Oil is valued for its unique anise-like aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other herbal and spice notes, enhancing the complexity of the final product. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-used in fragrance applications, where its fresh, herbal quality can add depth and interest.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Estragon Oil is well-established, particularly regarding its sensory characteristics and typical applications. However, there are gaps in the toxicological data, especially concerning long-term exposure effects. Regulatory ambiguities exist due to varying international standards, but industry practices provide a reliable framework for its use.
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 2026-05-26 08:09:00 GMT (p2)
