FlavScents AInsights Entry for Carvacrol (CAS: 499-75-2)

1. Identity & Chemical Information

Carvacrol, also known as 5-Isopropyl-2-methylphenol, is a monoterpenoid phenol with the CAS number 499-75-2. It is commonly associated with its presence in oregano oil. The FEMA number for carvacrol is 2245. Other identifiers include the FL number 02.015 and CoE number 206. The molecular formula for carvacrol is C10H14O, and it has a molecular weight of 150.22 g/mol. Carvacrol's structure includes a phenolic hydroxyl group, which contributes to its antimicrobial properties and its characteristic warm, spicy odor reminiscent of oregano.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Carvacrol is characterized by its warm, spicy, and pungent odor, often described as reminiscent of oregano and thyme. It has a strong, penetrating aroma with moderate diffusion. The taste is similarly pungent and slightly bitter, contributing to its role as an impact note in flavor formulations. While specific odor and taste thresholds are not widely documented, carvacrol is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Carvacrol naturally occurs in several essential oils, most notably oregano (Origanum vulgare) and thyme (Thymus vulgaris). It is biosynthesized in plants through the mevalonate pathway, leading to the formation of monoterpenes. Carvacrol's presence in these oils contributes to their designation as "natural flavors" or "natural fragrances" in regulatory contexts.

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

4. Use in Flavors

Carvacrol is widely used in flavor formulations, particularly in savory applications such as meat products, sauces, and seasonings. It serves as an impact note, providing a characteristic oregano-like flavor. Typical use levels in food range from 1 to 100 ppm, with higher concentrations used in more robust flavor profiles. Carvacrol is relatively stable under heat but can be susceptible to oxidation, which may alter its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, carvacrol is used in herbal, spicy, and woody fragrance families. It acts as a modifier or impact note, providing a warm, spicy character. Carvacrol is typically used in trace amounts due to its strong odor, contributing primarily to the top and middle notes of a fragrance composition. Its volatility is moderate, allowing it to blend well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, carvacrol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, carvacrol is approved for use in Japan and China, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR recognize carvacrol under harmonized flavor regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Carvacrol's safety profile is well-documented, with an acceptable daily intake (ADI) established by EFSA. For oral exposure, it is considered safe at typical flavor use levels. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in fragrances to mitigate these risks. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be monitored in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Carvacrol is valued for its strong, characteristic oregano-like flavor and antimicrobial properties. It synergizes well with other herbal and spicy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, leading to an overpowering flavor or fragrance. It is often underutilized in applications where its antimicrobial properties could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on carvacrol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in natural source compositions. Known data gaps include specific odor and taste thresholds, which are not consistently reported across sources.

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

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 2026-08-27 22:05:58 GMT (p2)