FlavScents AInsights Entry: Cardamom Absolute (CAS: 8000-66-6)
1. Identity & Chemical Information
Cardamom absolute is a complex natural material derived from the seeds of Elettaria cardamomum. It is not a single chemical compound but a mixture of various constituents. The CAS number for cardamom absolute is 8000-66-6. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. As a natural complex material, cardamom absolute does not have a single molecular formula or molecular weight. Its composition can vary significantly depending on the origin, harvest, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cardamom absolute is renowned for its warm, spicy, and slightly sweet aroma, with hints of citrus and floral notes. It is often described as having a rich, complex scent that is both invigorating and comforting. The intensity of its odor is moderate to strong, making it a prominent impact note in formulations. While specific taste and odor thresholds are not well-documented, cardamom absolute is typically used to impart a distinctive spicy character in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cardamom absolute is primarily obtained from the seeds of the Elettaria cardamomum plant, which is native to India and Sri Lanka. The formation of its characteristic aroma compounds occurs naturally within the seeds, influenced by the plant's growth conditions and genetic factors. As a natural product, cardamom absolute qualifies for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, cardamom absolute is used to impart a warm, spicy note to a variety of products, including baked goods, beverages, and confections. It serves as both an impact note and a background modifier, enhancing the overall complexity of flavor systems. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations used in more robust flavor profiles. Cardamom absolute is relatively stable under typical processing conditions but may degrade under prolonged exposure to high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Cardamom absolute is a versatile ingredient in the fragrance industry, commonly used in oriental, spicy, and woody fragrance families. It acts as a middle note, providing warmth and depth to perfumes and personal care products. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility is moderate, contributing to both the initial impression and the lingering scent of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cardamom absolute contains several key constituents, including cineole, terpinyl acetate, and linalool, which contribute to its characteristic aroma. The composition of these constituents can vary based on factors such as geographic origin and extraction method. It is important for formulators to verify the specific profile of cardamom absolute from their suppliers to ensure consistency in their products.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cardamom absolute is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. 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
Cardamom absolute is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by relevant authorities. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, though individual formulations should be tested for IFRA compliance. Inhalation exposure is typically low risk due to its moderate volatility, but occupational safety measures should be observed during handling and processing.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cardamom absolute is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice and citrus notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can overpower other components, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cardamom absolute is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding its use levels and sensory contributions are often based on experience rather than documented studies. Known data gaps include specific taste and odor thresholds, which require further research for precise quantification.
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 2026-09-14 18:01:37 GMT (p2)
