FlavScents AInsights Entry: Clove Stem Oil (CAS: 8000-34-8)

1. Identity & Chemical Information

Clove stem oil is a natural complex material derived from the stems of the clove plant, Syzygium aromaticum. It is classified under CAS number 8000-34-8. This essential oil does not have a single IUPAC name due to its complex nature. It is recognized by FEMA number 2323. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. As a mixture, clove stem oil does not have a single molecular formula or molecular weight. The oil is primarily composed of eugenol, which is responsible for its characteristic aroma and functional properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Clove stem oil is renowned for its warm, spicy, and woody aroma, with a strong, penetrating character. The intensity of its scent is high, making it a potent impact note in both flavor and fragrance applications. The oil's diffusion is moderate to high, allowing it to permeate spaces effectively. While specific taste and odor thresholds are not well-documented, clove stem oil is typically used in small quantities due to its strong sensory impact. It serves as an impact note in formulations, providing a distinctive clove character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Clove stem oil is naturally sourced from the stems of the clove tree, Syzygium aromaticum, which is native to Indonesia but also cultivated in other tropical regions. The oil is obtained through steam distillation of the dried stems. Clove stem oil is considered a natural flavor and fragrance material, aligning with industry standards for "natural" designations. The formation of its key constituents, such as eugenol, occurs naturally within the plant as part of its secondary metabolism.

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

4. Use in Flavors

In the flavor industry, clove stem oil is used primarily in spice blends, bakery products, and confectionery. It functions as a flavoring agent, imparting a warm, spicy note that enhances the overall profile of the product. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. Clove stem oil is relatively stable under heat but can be susceptible to oxidation, which may affect its flavor profile over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Clove stem oil is utilized in various fragrance families, including oriental and spicy compositions. It acts as a modifier and impact note, providing warmth and depth to the fragrance. The oil is typically used in concentrations ranging from 0.1% to 1% in fragrance formulations. Due to its volatility, clove stem oil contributes primarily to the middle notes of a fragrance, offering a lasting spicy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Clove stem oil is predominantly composed of eugenol, which can constitute up to 85% of the oil. Other significant constituents include beta-caryophyllene and humulene. The composition of clove stem oil can vary based on factors such as geographic origin, harvest time, and processing methods.

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

6. Regulatory Status (Regional Overview)

In the United States, clove stem 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 has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in food and cosmetics. In Latin America, regulations may vary, but Brazil and MERCOSUR countries generally align with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, clove stem oil is considered safe within the typical use levels in food, with an established ADI for eugenol. Dermal exposure in fragrances may pose risks of irritation or sensitization, and IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk in consumer products, but occupational exposure should be managed to prevent respiratory irritation. The risk profiles differ slightly between food and fragrance applications due to the routes of exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Clove stem oil is valued for its strong, distinctive aroma and flavor. It synergizes well with other spice oils and can enhance the complexity of a formulation. Common pitfalls include overuse, leading to an overpowering clove note, and oxidation, which can alter its sensory properties. It is often under-used in applications where a subtle spice note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on clove stem oil is well-established, particularly regarding its sensory profile and key constituents. Industry practices are well-documented, though some regional regulatory nuances may not be fully captured. Known data gaps include specific taste and odor thresholds, which are not clearly reported.

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 2026-03-16 17:39:40 GMT (p2)