FlavScents AInsights Entry: Garlic Oil (CAS: 8000-78-0)

1. Identity & Chemical Information

Garlic oil is a natural complex material derived from the Allium sativum plant. It is not a single compound but a mixture of various sulfur-containing compounds. The CAS number for garlic oil is 8000-78-0. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulatory contexts. The composition of garlic oil can vary significantly depending on the source, harvest time, and processing methods. Key functional groups include thiosulfinates, which are responsible for its characteristic pungent odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Garlic oil is known for its strong, pungent odor and flavor, often described as sulfurous, spicy, and alliaceous. It has a high intensity and diffusion, making it a potent impact note in formulations. The taste and odor thresholds are relatively low, meaning even small amounts can significantly influence the sensory profile of a product. Garlic oil is typically used as an impact note to provide authenticity and depth to savory flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Garlic oil is naturally found in the bulbs of the garlic plant (Allium sativum). It is formed through the enzymatic degradation of alliin to allicin, which further decomposes into various sulfur-containing compounds. This process is crucial for its designation as a "natural flavor" in regulatory terms. The oil is typically extracted through steam distillation or solvent extraction, which can influence its final composition.

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

4. Use in Flavors

Garlic oil is extensively used in savory flavor categories, including soups, sauces, and meat products. Its functional role is to provide a realistic garlic note, often as an impact flavor. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the product matrix. It is relatively stable under heat but can oxidize, leading to off-flavors if not properly stored.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, garlic oil is less commonly used due to its strong odor. However, it can be employed in trace amounts for realism in certain niche or novelty products. It is typically used as a base note due to its low volatility. Concentration ranges are generally qualitative, with usage being highly dependent on the desired effect and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Garlic oil's key constituents include diallyl disulfide, diallyl trisulfide, and allyl methyl sulfide. These compounds are responsible for its characteristic odor and flavor. The composition can vary based on factors such as geographic origin and extraction method.

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

6. Regulatory Status (Regional Overview)

In the United States, garlic oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (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 flavors. In Latin America, countries like Brazil and MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, garlic oil is considered safe at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrance applications may cause irritation or sensitization, and it is not commonly used in personal care products. Inhalation exposure is generally low risk due to its limited use in fragrances. The risk profiles differ between food and fragrance applications, with more stringent controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Garlic oil is valued for its ability to impart a strong, authentic garlic flavor. It synergizes well with other savory notes like onion and herbs. Common pitfalls include overuse, leading to overpowering flavors, and oxidation, which can cause off-flavors. It is often under-used in complex flavor systems where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on garlic oil is well-established, particularly regarding its sensory profile and key constituents. However, there are gaps in specific regulatory approvals across different regions. Industry practices are well-documented, but some variability exists due to the natural variability of the material.

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 2026-09-11 16:00:22 GMT (p2)