FlavScents AInsights Entry: Hop Oil (CAS: 4/3/07)
1. Identity & Chemical Information
Hop oil is a complex natural material derived from the hop plant, Humulus lupulus. It is not a single chemical compound but a mixture of various constituents. The CAS number for hop oil is 4/3/07. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance applications. Hop oil is characterized by its diverse chemical composition, which includes terpenes, sesquiterpenes, and other volatile compounds. The composition of hop oil can vary significantly depending on the hop variety, growing conditions, and extraction methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Hop oil is renowned for its distinctive sensory attributes, which include a complex blend of floral, citrus, and earthy notes. The odor is often described as fresh, green, and slightly spicy, with a moderate to high intensity. In flavor applications, hop oil imparts a bitter, resinous taste that is characteristic of many beer styles. The sensory role of hop oil can vary from being a primary impact note in beer to a subtle modifier in other flavor systems.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Hop oil is naturally found in the lupulin glands of hop cones. It is formed through the biosynthesis of terpenes and other volatile compounds within the plant. The oil is extracted through steam distillation or solvent extraction. As a natural product, hop oil is often used in "natural flavor" and "natural fragrance" designations, although its composition can vary based on the hop variety and extraction method.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Hop oil is primarily used in the flavoring of beer, where it contributes to the characteristic bitterness and aroma. It is also used in other beverages and food products to impart a hoppy note. Typical use levels in beer range from 10 to 100 ppm, depending on the desired intensity. Hop oil is generally stable under acidic conditions but can degrade with prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrances, hop oil is used to add a fresh, green, and slightly spicy note. It is commonly found in fougère and chypre fragrance families. The oil serves as a modifier or impact note, with typical concentrations ranging from trace amounts to 1% in the final product. Due to its volatility, hop oil is often used as a top or middle note in fragrance compositions.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Hop oil contains a variety of constituents, including myrcene, humulene, caryophyllene, and farnesene. These compounds contribute to the oil's characteristic aroma and flavor. The composition of hop oil can vary significantly depending on the hop variety, harvest time, and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, hop oil is generally recognized as safe (GRAS) for use in food and beverages. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, hop oil is accepted in Japan and China, though specific regulations may vary. In Latin America, countries like Brazil recognize hop oil under MERCOSUR regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, hop oil is considered safe at typical use levels in food and beverages, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to the low volatility of hop oil. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Hop oil is valued for its unique sensory profile and versatility in both flavor and fragrance applications. It synergizes well with citrus and floral notes but can be overpowering if used excessively. Formulators should be cautious of its variability in composition and potential for oxidation. It is often under-used in non-beer applications, where it can add depth and complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on hop oil is well-established, particularly in the context of beer flavoring. However, there are gaps in documentation for non-traditional uses and specific regulatory nuances in certain regions. Industry practices often rely on empirical knowledge due to the variability in hop oil composition.
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 17:57:13 GMT (p2)