FlavScents AInsights Entry for Levisticum Officinale Root Oil (CAS: 8016-31-7)
1. Identity & Chemical Information
Levisticum officinale root oil, commonly known as lovage root oil, is a natural complex material derived from the roots of the Levisticum officinale plant. It is classified under CAS number 8016-31-7. This essential oil does not have a specific IUPAC name as it is a mixture of various compounds rather than a single chemical entity. It is important to note that the composition of this oil can vary significantly depending on factors such as the geographical origin of the plant, the time of harvest, and the extraction method used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Levisticum officinale root oil is characterized by its strong, herbaceous, and slightly spicy aroma, reminiscent of celery and parsley. It is often described as having a warm, earthy undertone with a hint of sweetness. The oil's intensity and diffusion make it a potent impact note in both flavor and fragrance formulations. While specific taste and odor thresholds are not well-documented, its robust profile suggests it is used sparingly to avoid overpowering other components in a blend.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Levisticum officinale root oil is naturally sourced from the roots of the Levisticum officinale plant, commonly known as lovage. This plant is native to Southern Europe but is now cultivated in various regions worldwide. The oil is typically obtained through steam distillation of the roots. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, levisticum officinale root oil is primarily used in savory profiles, such as soups, sauces, and seasonings, where it imparts a celery-like note. It serves as a functional flavor enhancer, adding depth and complexity to culinary creations. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under heat but may degrade under acidic conditions, necessitating careful formulation considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Levisticum officinale root oil finds its place in the fragrance industry within herbal and green fragrance families. It is often used in perfumes, soaps, and personal care products to provide a fresh, green, and slightly spicy note. The oil acts as a middle note, contributing to the overall complexity and longevity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired olfactory impact.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of levisticum officinale root oil include phthalides such as butylidenephthalide and ligustilide, which are primarily responsible for its characteristic aroma. Other components may include terpenes like limonene and α-terpineol. The composition of the oil can vary significantly based on factors such as the plant's origin and the extraction process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, levisticum officinale root 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 United Kingdom aligns closely with EU regulations. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR regulations, which generally align with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, levisticum officinale root oil is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, although IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to the oil's low volatility, but occupational safety measures should be observed during handling and processing.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Levisticum officinale root oil is valued for its ability to impart a distinctive celery-like note, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other herbal and spice notes but can easily dominate a blend if overused. Formulators should be cautious of its intensity and potential for oxidation, which can alter its sensory profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on levisticum officinale root oil is well-established, particularly regarding its sensory characteristics and typical applications. However, there are gaps in specific toxicological data and regional regulatory nuances, which require formulators to rely on industry-typical practices and authoritative guidance.
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 08:34:53 GMT (p2)
