FlavScents AInsights Entry for Laurus Nobilis Leaf Oil (CAS: 8007-48-5)
1. Identity & Chemical Information
Laurus nobilis leaf oil, commonly known as bay leaf oil, is a natural complex material derived from the leaves of the Laurus nobilis plant. It is classified under CAS number 8007-48-5. This essential oil does not have a single molecular structure due to its complex nature, and thus lacks an IUPAC name and molecular formula. It is recognized by the FEMA number 2124. The oil is characterized by its rich composition of various terpenes and phenolic compounds, which contribute to its distinctive aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Laurus nobilis leaf oil is renowned for its warm, spicy, and slightly floral aroma, often described as reminiscent of clove and cinnamon with a hint of eucalyptus. The oil's flavor is similarly complex, offering a pungent, slightly bitter taste with a sweet undertone. It serves as an impact note in both flavor and fragrance formulations, providing depth and warmth. The intensity of its aroma is moderate to strong, with a diffusion that allows it to blend well with other spicy and herbal notes.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Laurus nobilis leaf oil is naturally sourced from the leaves of the Laurus nobilis tree, commonly found in the Mediterranean region. The oil is typically obtained through steam distillation of the leaves. As a natural product, it qualifies for "natural flavor" and "natural fragrance" designations, making it a popular choice in formulations seeking such labels. The composition of the oil can vary significantly depending on the geographical origin, climate, and harvesting methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, laurus nobilis leaf oil is used primarily in savory products, such as soups, sauces, and marinades, where it imparts a complex, spicy note. It is also used in some confectionery and baked goods to add depth. Typical use levels in food range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under heat but can be sensitive to oxidation, necessitating careful storage and handling.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Laurus nobilis leaf oil is utilized in various fragrance families, including oriental, spicy, and herbal compositions. It acts as a modifier and impact note, providing warmth and complexity. The oil is typically used in concentrations ranging from 0.1% to 2% in fragrance formulations, contributing primarily to the middle notes due to its moderate volatility. Its ability to blend with other spicy and woody notes makes it a versatile component in perfumery.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of laurus nobilis leaf oil include 1,8-cineole, linalool, eugenol, and methyl eugenol. These compounds are responsible for the oil's characteristic aroma and flavor. The composition can vary based on factors such as origin and processing methods, which should be considered during formulation.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, laurus nobilis leaf 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. Post-Brexit, the UK has maintained alignment with EU regulations. In Asia, the oil is accepted in Japan and China, though specific regulations may vary. In Latin America, countries like Brazil recognize its use under MERCOSUR guidelines. It is important to verify specific country regulations due to potential variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, laurus nobilis leaf oil is considered safe within the typical use levels in food, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in fragrances to minimize such risks. Inhalation exposure is typically low risk due to the oil's moderate volatility, but occupational exposure should be managed with appropriate ventilation and protective measures.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Laurus nobilis leaf oil is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spicy and herbal notes, enhancing complexity. Formulators should be cautious of its potential to overpower other components if used excessively. It is often underutilized in sweet applications, where it can add an unexpected depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on laurus nobilis leaf oil is well-established, particularly regarding its sensory profile and key constituents. However, industry practices regarding its use levels and regulatory status may not always be fully documented, necessitating verification. Known data gaps include specific ADI values and comprehensive regional regulatory details.
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 2026-09-04 08:35:19 GMT (p2)