FlavScents AInsights Entry for Cilantro Leaf Oil (CAS: 8008-52-4)
1. Identity & Chemical Information
Cilantro leaf oil, also known as coriander leaf oil, is a natural complex material derived from the leaves of the Coriandrum sativum plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for cilantro leaf oil is 8008-52-4. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance applications. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of cilantro leaf oil can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cilantro leaf oil is characterized by its fresh, green, and slightly citrusy aroma, often described as herbaceous with a hint of spiciness. The intensity of its odor is moderate, making it suitable for both impact and background notes in formulations. The oil's flavor profile mirrors its aroma, providing a fresh and slightly tangy taste. While specific taste and odor thresholds are not well-documented, cilantro leaf oil is typically used to impart a natural, fresh note in both flavor and fragrance applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cilantro leaf oil is naturally sourced from the leaves of the Coriandrum sativum plant, commonly known as cilantro or coriander. The oil is obtained through steam distillation of the fresh leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds is primarily due to enzymatic processes occurring in the plant tissues.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cilantro leaf oil is widely used in flavor applications, particularly in savory products such as sauces, dressings, and culinary seasonings. It serves as a functional ingredient to impart a fresh, green note, enhancing the overall flavor profile. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and the specific application. The oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, cilantro leaf oil is utilized in various fragrance families, including green, herbal, and citrus compositions. It acts as a modifier or impact note, providing freshness and complexity to the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. The oil contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cilantro leaf oil is composed of several key constituents, including linalool, decanal, and 2-decenal, which contribute to its characteristic aroma and flavor. The composition can vary based on factors such as geographic origin and extraction method. It is important for formulators to consider these variations when using cilantro leaf oil in their products.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cilantro leaf oil is generally recognized as safe (GRAS) for use in flavors by the FDA and 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, cilantro leaf oil is accepted in countries like Japan and China, although specific regulations may vary. In Latin America, countries such as Brazil and those in MERCOSUR recognize its use in flavors and fragrances, subject to local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cilantro leaf 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 safe, although it may cause irritation or sensitization in sensitive individuals. The oil's volatility poses minimal inhalation risks under normal use conditions. Risk profiles are similar for both food and fragrance applications, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cilantro leaf oil is valued for its ability to impart a fresh, natural note in both flavors and fragrances. It synergizes well with citrus and herbal ingredients, enhancing their freshness. Formulators should be cautious of its potential to overpower delicate compositions and should adjust concentrations accordingly. It is often under-used in complex formulations where its subtlety can add depth without dominating the profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cilantro leaf oil is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some variability in composition due to natural factors remains. Known data gaps are minimal, with most regulatory ambiguities resolved through harmonized international standards.
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 2026-03-12 19:38:14 GMT (p2)
