FlavScents AInsights Entry: Douglas Fir Oil (CAS: 8050-89-3)

1. Identity & Chemical Information

Douglas fir oil is a natural complex material derived from the needles and twigs of the Douglas fir tree, scientifically known as Pseudotsuga menziesii. As an essential oil, it is a mixture rather than a single chemical compound. The CAS number for Douglas fir oil is 8050-89-3. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in fragrance and flavor industries, but specific FL or CoE numbers are not typically assigned to such complex materials. The composition of Douglas fir oil can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Douglas fir oil is characterized by its fresh, woody, and slightly sweet aroma, reminiscent of a forest environment. The odor intensity is moderate to strong, with a high diffusion rate, making it a prominent note in both fragrance and flavor applications. It is often described as having a balsamic undertone with hints of citrus and pine. The oil serves as an impact note in formulations, providing a natural and invigorating scent profile. Specific taste and odor thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer of natural, green, and woody notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Douglas fir oil is naturally sourced from the Douglas fir tree, which is native to North America, particularly in the Pacific Northwest. The oil is obtained through steam distillation of the needles and twigs. This process captures the volatile compounds responsible for its distinctive aroma. The oil's designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic alteration. The composition of the oil can vary based on environmental factors and the specific part of the tree used.

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

4. Use in Flavors

Douglas fir oil is used in flavor applications to impart a fresh, woody, and slightly citrusy note. It is commonly found in flavor categories such as confections, beverages, and savory products. The oil acts as a functional modifier, enhancing the naturalness and complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, with variations depending on the desired intensity and product type. Stability considerations include moderate resistance to heat and pH variations, but it is prone to oxidation, necessitating careful storage and formulation practices.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Douglas fir oil is utilized in a variety of product types, including perfumes, colognes, and personal care products. It is a key component in fragrance families such as woody, fougère, and chypre. The oil serves as a top to middle note, providing freshness and depth to compositions. Typical concentration ranges in formulations are from 0.5% to 5%, depending on the desired olfactory impact. Its volatility contributes to its role as a top note, while its woody character supports middle note functions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Douglas fir oil typically contains a variety of terpenes and terpenoids, which are responsible for its characteristic aroma. Major constituents include α-pinene, β-pinene, and limonene, along with other compounds such as camphene and bornyl acetate. The exact composition can vary significantly based on factors such as geographic origin and extraction method. This variability should be considered when formulating products to ensure consistency and desired sensory outcomes.

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

6. Regulatory Status (Regional Overview)

In the United States, Douglas fir oil is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is subject to the regulations outlined in Reg. (EC) No 1334/2008, although specific FL numbers may not be assigned. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, the regulatory status may vary, and it is advisable to consult local regulations for specific guidance. Explicit approvals and harmonized assumptions are common, but country-specific variability can occur.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Douglas fir oil is considered safe within the typical use levels in flavor applications, with no specific ADI or MSDI established. Dermal exposure in fragrance use is generally safe, but potential for irritation or sensitization exists, particularly in sensitive individuals. IFRA provides guidelines for safe use concentrations. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation and protective measures are recommended. The risk profiles for food and fragrance applications are similar, with primary concerns related to dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Douglas fir oil is valued for its ability to impart a natural, fresh, and woody character to both flavors and fragrances. It synergizes well with other woody and citrus notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering or unbalanced profile, and underuse, which may result in a lack of desired freshness. Formulators should consider the variability in composition and ensure consistent sourcing to maintain product quality.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Douglas fir oil is well-established in terms of its sensory profile and typical applications. Industry practices are well-documented, although specific numeric values for thresholds and regulatory approvals may be less clear. Known data gaps include detailed toxicological studies and comprehensive regulatory status in certain regions. Formulators should rely on authoritative sources and industry guidelines to navigate these uncertainties.

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 2026-01-21 12:45:39 GMT (p2)