FlavScents AInsights Entry for Cumin Oleoresin (CAS: 8014-13-9)

1. Identity & Chemical Information

Cumin oleoresin is a natural complex material derived from the seeds of Cuminum cyminum, commonly known as cumin. It is not a single chemical compound but a mixture of volatile and non-volatile components extracted from cumin seeds. The CAS number for cumin oleoresin is 8014-13-9. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers include its use in flavor and fragrance applications, but specific FL or CoE numbers are not typically assigned to oleoresins. The composition of cumin oleoresin can vary significantly depending on the origin, harvest, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cumin oleoresin is characterized by its warm, spicy, and earthy aroma, reminiscent of the cumin spice itself. It has a strong, penetrating odor with a slightly bitter and pungent taste. The oleoresin is often used as an impact note in flavor formulations, providing a distinctive cumin character. The intensity of its aroma makes it suitable for use in both culinary and fragrance applications, where it can act as a modifier or a background realism enhancer. Specific odor and taste thresholds are not well-documented, but its potent nature suggests low threshold values.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cumin oleoresin is naturally sourced from the seeds of the cumin plant, Cuminum cyminum, which is native to the Mediterranean region and widely cultivated in India, Iran, and other parts of Asia. The oleoresin is obtained through solvent extraction of the seeds, capturing both volatile oils and non-volatile resinous components. This extraction process is crucial for its designation as a "natural flavor" or "natural fragrance" material, as it retains the complex profile of the original spice.

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

4. Use in Flavors

Cumin oleoresin is extensively used in flavor formulations, particularly in savory applications such as soups, sauces, and spice blends. It serves as a key ingredient in ethnic cuisines, notably Indian and Middle Eastern dishes. The functional role of cumin oleoresin in flavor systems is to provide a robust cumin character, often used as an impact note. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. It is relatively stable under heat but can be sensitive to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, cumin oleoresin is used in oriental and spicy fragrance families. It contributes a warm, spicy note that can enhance the complexity of a fragrance composition. The oleoresin is typically used in trace amounts, often less than 1% of the total fragrance formula, due to its strong odor. It is considered a middle note, providing a bridge between top and base notes in a fragrance. Its volatility is moderate, allowing it to persist in the fragrance profile without overwhelming other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cumin oleoresin typically contains a variety of constituents, including cuminaldehyde, cymene, and terpenes such as pinene and limonene. These components contribute to its characteristic aroma and flavor profile. The exact composition can vary based on factors such as geographic origin and extraction method, making it important for formulators to verify the specific profile of the oleoresin they are using.

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

6. Regulatory Status (Regional Overview)

In the United States, cumin oleoresin is generally recognized as safe (GRAS) for use in food flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. Post-Brexit, the United Kingdom aligns closely with EU regulations, though specific divergences should be monitored. In Asia, countries like Japan and China have their own regulatory frameworks, but cumin oleoresin is typically accepted in flavor applications. In Latin America, including Brazil and MERCOSUR countries, cumin oleoresin is used in accordance with local flavor regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cumin oleoresin is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe at typical use levels. For dermal exposure in fragrances, it is not known to cause significant irritation or sensitization, though IFRA guidelines should be consulted for specific restrictions. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cumin oleoresin is valued for its ability to impart a strong, authentic cumin flavor and aroma. It synergizes well with other spices and herbs, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering and unbalanced product. It is often under-used in applications where a subtle cumin note could enhance the flavor profile. Formulators should consider the variability in composition and ensure compatibility with other ingredients.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cumin oleoresin is well-established, particularly regarding its sensory characteristics and typical applications. Industry practices are well-documented, though specific regulatory details may vary by region. Known data gaps include precise odor and taste thresholds, which are not extensively reported. Formulators should rely on industry-typical practices and consult authoritative sources for the most current regulatory information.

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 2026-04-15 07:48:06 GMT (p2)