FlavScents AInsights Entry: Coriander Seed Oil Cuba (CAS: 84775-50-8)
1. Identity & Chemical Information
Coriander seed oil, also known as coriander seed oil cuba, is a natural complex material derived from the seeds of the Coriandrum sativum plant. It is classified under CAS number 84775-50-8. This essential oil does not have a single IUPAC name due to its complex nature, but it is recognized by various identifiers in the industry. The oil is often referenced in flavor and fragrance contexts by its FEMA number, which is 2334. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. As a complex mixture, coriander seed oil contains a variety of functional groups that contribute to its characteristic aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Coriander seed oil is characterized by its fresh, spicy, and slightly sweet aroma with citrusy undertones. It is often described as having a warm, nutty, and woody scent, which makes it a versatile component in both flavor and fragrance formulations. The oil's intensity is moderate, providing a balanced diffusion that can act as both an impact note and a background modifier. While specific taste and odor thresholds are not well-documented, coriander seed oil is known for its ability to enhance the overall sensory experience in culinary and aromatic applications.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Coriander seed oil is naturally sourced from the seeds of the Coriandrum sativum plant, commonly known as cilantro or coriander. The oil is typically obtained through steam distillation of the dried seeds. This process preserves the natural integrity of the oil, allowing it to be classified as a "natural flavor" or "natural fragrance" under various regulatory standards. The formation of its characteristic aroma compounds is primarily due to enzymatic processes within the seeds, which are activated during the distillation process.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Coriander seed oil is widely used in flavor applications, particularly in savory and spice blends. It is commonly found in flavor categories such as curry, sausage, and bakery products. The oil serves as a functional component that enhances the complexity and depth of flavor systems. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. Coriander seed oil is generally stable under heat and pH variations, although it may be susceptible to oxidation if not properly stored.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, coriander seed oil is valued for its versatility and ability to blend well with other essential oils. It is commonly used in fragrance families such as oriental, woody, and spicy compositions. The oil acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in perfumes and personal care products vary, but it is often used at levels of 0.1% to 1%. Its volatility allows it to provide a fresh opening note that transitions smoothly into the heart of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Coriander seed oil is composed of several key constituents that define its sensory characteristics. Major components include linalool, which contributes to its floral and citrusy aroma, and geranyl acetate, which adds a fruity and sweet note. Other significant constituents include α-pinene, camphor, and γ-terpinene. The composition of coriander seed 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)
Coriander seed oil is generally recognized as safe (GRAS) for flavor use in the United States, as per FEMA guidelines. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations, although specific divergences may occur. In Asia, countries like Japan and China have their own regulatory frameworks, which typically recognize coriander seed oil as a natural flavoring agent. In Latin America, including Brazil and MERCOSUR countries, coriander seed oil is accepted for use in food and fragrance applications, subject to local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Coriander seed oil is considered safe for oral exposure when used within recommended levels in food products. The acceptable daily intake (ADI) and threshold of toxicological concern (TTC) are not explicitly defined, but the oil is generally regarded as safe based on historical use and toxicological data. For dermal exposure, coriander seed oil is typically non-irritating and non-sensitizing, although individual sensitivities may vary. Inhalation exposure is generally considered safe, with no significant occupational hazards reported. The risk profiles for food and fragrance applications are similar, with no major differences in safety considerations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Coriander seed oil is valued for its ability to enhance both flavor and fragrance formulations. It synergizes well with other spice and citrus oils, providing a balanced and complex profile. Formulators should be mindful of its potential to overpower delicate compositions if used excessively. It is often under-utilized in fragrance applications, where its fresh and spicy notes can add depth and interest. Proper storage and handling are essential to maintain its quality and prevent oxidation.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on coriander seed oil is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, although some undocumented variations in use levels and applications may exist. Known data gaps include specific toxicological thresholds and detailed sensory thresholds, which require further research for comprehensive understanding.
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 2026-01-20 17:16:00 GMT (p2)
