FlavScents AInsights Entry: Lavender Oil CO2 Extract

1. Identity & Chemical Information

Lavender oil CO2 extract is a natural complex material derived from the flowers of the Lavandula angustifolia plant. Unlike steam-distilled lavender oil, the CO2 extraction process preserves a broader spectrum of volatile compounds, resulting in a richer and more nuanced profile. This extract does not have a specific CAS number due to its complex nature. It is not assigned a FEMA number either. The extract is characterized by its diverse array of terpenes, esters, and alcohols, which contribute to its distinctive aroma and functional properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Lavender oil CO2 extract is renowned for its floral, herbaceous, and slightly sweet aroma, with a fresh and clean top note. The intensity is moderate to strong, with a high diffusion rate, making it a prominent impact note in both flavors and fragrances. The extract is often used to impart a calming and soothing character, serving as both a primary and modifying note in formulations. Specific odor thresholds are not well-documented, but its sensory impact is significant even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Lavender oil CO2 extract is obtained from the flowers of Lavandula angustifolia, commonly known as English lavender. The CO2 extraction process involves using supercritical carbon dioxide to extract the essential oils, preserving the integrity of the volatile compounds. This method is favored for its ability to produce a purer and more complete extract compared to traditional steam distillation. The extract is considered a natural fragrance and flavoring agent, aligning with consumer preferences for natural products.

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

4. Use in Flavors

In flavor applications, lavender oil CO2 extract is used to impart a floral and herbaceous note, often in confectionery, beverages, and culinary products. It serves as a modifier and impact note, enhancing the complexity of flavor profiles. Typical use levels in food and beverages range from 0.1 to 5 ppm, depending on the desired intensity and product type. The extract is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Lavender oil CO2 extract is a staple in the fragrance industry, used across various fragrance families, including floral, herbal, and fougère. It acts as a top to middle note, providing freshness and complexity. Typical concentration ranges in perfumes and personal care products vary from 0.5% to 5%, depending on the formulation. The extract's volatility contributes to its role as a top note, while its complexity allows it to blend seamlessly with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of lavender oil CO2 extract include linalool, linalyl acetate, camphor, and 1,8-cineole. These compounds are responsible for the extract's characteristic aroma and functional properties. The composition can vary significantly based on the lavender's geographic origin, harvest time, and extraction conditions, which should be considered during formulation.

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

6. Regulatory Status (Regional Overview)

In the United States, lavender oil CO2 extract is generally recognized as safe (GRAS) for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific guidelines for its use in food and cosmetics. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Lavender oil CO2 extract is generally considered safe for use in both flavors and fragrances. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrances is typically well-tolerated, though some individuals may experience irritation or sensitization. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally safe, but occupational exposure should be managed to prevent sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Lavender oil CO2 extract is valued for its rich and complex aroma, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other floral and herbal notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can dominate a blend. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on lavender oil CO2 extract is well-established, particularly regarding its sensory profile and key constituents. However, specific regulatory and toxicological data may vary by region and require verification. Industry practices often guide its use, with some undocumented but widely accepted norms.

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 2026-04-24 11:53:19 GMT (p2)