FlavScents AInsights Entry: Lavender

1. Identity & Chemical Information

• Common Name(s): Lavender
• CAS Number: N/A (Lavender is a natural complex material)
• FEMA Number: 2622 (Lavender oil)
• Other Identifiers: IFRA Category 5 (Lavender oil)
• Material Type: Natural complex material derived from the flowering tops of Lavandula species, primarily Lavandula angustifolia.
• Source: Lavender oil is typically obtained through steam distillation of the flowering tops.

Lavender oil is a complex mixture of volatile compounds, primarily consisting of linalool and linalyl acetate, which contribute significantly to its characteristic aroma. The composition of lavender oil can vary depending on the species, geographic origin, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavender oil is renowned for its sweet, floral, and herbaceous aroma with balsamic undertones. It is often described as having a calming and soothing scent, which is why it is widely used in aromatherapy. The intensity of lavender's aroma is moderate, and it has a good diffusion, making it suitable for both top and middle notes in fragrance compositions.

The taste of lavender is less commonly discussed, but it can impart a floral and slightly bitter note when used in culinary applications. The sensory role of lavender oil is typically as an impact note or a modifier, providing a natural and fresh character to both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavender is native to the Mediterranean region but is now cultivated worldwide, particularly in France, Bulgaria, and the United Kingdom. The oil is formed through the steam distillation of the flowering tops of the lavender plant. This process captures the volatile aromatic compounds that define lavender's characteristic scent.

Lavender oil is often labeled as a "natural fragrance" due to its direct derivation from plant material without synthetic modification. Its natural occurrence and formation make it a popular choice for products marketed as natural or organic.

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

4. Use in Flavors

Lavender is used in flavor applications to impart a floral and slightly sweet note. It is commonly found in confectionery, baked goods, and beverages, particularly in products that aim to evoke a sense of relaxation or luxury.

Typical use levels in food and beverages range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. Lavender's stability can be affected by heat and pH, with potential degradation of its key constituents under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, lavender oil is a staple ingredient, used across various fragrance families, including fougère, floral, and oriental. It serves as a versatile component, providing trace realism and acting as a modifier or impact note.

Lavender oil is typically used in concentrations ranging from 0.5% to 5% in fragrance formulations. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Linalool: 20-45%
• Linalyl Acetate: 25-46%
• Camphor: 0-1%
• 1,8-Cineole: 0-2%

The composition of lavender oil can vary significantly based on factors such as geographic origin, harvest time, and processing methods. These constituents are primarily responsible for the oil's characteristic aroma and therapeutic properties.

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

6. Regulatory Status (Regional Overview)

• United States: Lavender oil is generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008; FL number 02.042.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Lavender oil is used in various applications, with specific regulations varying by country.
• Latin America: Generally accepted, with specific regulations depending on the country.

Lavender oil is widely accepted for both flavor and fragrance use, although specific regulatory requirements may vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lavender oil is considered safe for use in both flavors and fragrances when used within recommended levels.

• Oral Exposure: Generally recognized as safe (GRAS) for flavor use; no specific ADI established.
• Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use in fragrances.
• Inhalation Exposure: Generally safe, but high concentrations may cause respiratory irritation.

The risk profiles for lavender oil do not significantly differ between food and fragrance applications, provided usage guidelines are followed.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavender oil is valued for its calming and soothing properties, making it a popular choice in both flavor and fragrance formulations. It blends well with other floral, citrus, and herbal notes, enhancing the overall complexity of a formulation.

Common pitfalls include overuse, which can lead to an overpowering or medicinal aroma. It is often underutilized in savory applications, where it can add a unique floral note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lavender oil is well-established, with extensive documentation available from authoritative sources. However, variations in composition due to geographic and processing differences are not always fully documented, representing a potential data gap.

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 16:25:56 GMT (p2)