mace

Full Material List

myristica fragrans houtt.

Identifiers

CAS (Single)	N/A
FEMA	2652
EINECS	N/A
Synonyms	kalspice mace mace ground myristica fragrans (mace)
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	nutmeg seed

Organoleptic

Organoleptic Notes	1. Odor Type: spicy mace nutmeg Odor Description:at 100.00 %. nutmeg
Odor	spicy mace, nutmeg,
Flavor	spicy mace, nutmeg,

AInsights BETA

FlavScents AInsights Entry for Mace

1. Identity & Chemical Information

Common Name(s): Mace
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Material Type: Natural complex material derived from the aril of nutmeg seeds
Source: Myristica fragrans tree

Mace is a natural complex material obtained from the aril surrounding the nutmeg seed. It is not a single chemical compound but a mixture of various constituents. The composition of mace can vary significantly depending on its geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Mace is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of nutmeg but with a more delicate and refined profile. It is often described as having a peppery and citrus-like top note, with a woody and balsamic undertone. The intensity of mace's aroma is moderate, making it suitable for both impact and background roles in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Mace is naturally sourced from the aril of the nutmeg seed, which is the fruit of the Myristica fragrans tree. This tree is native to the Banda Islands in Indonesia but is also cultivated in other tropical regions. The formation of mace involves the drying of the aril, which undergoes enzymatic and oxidative processes that contribute to its unique aroma profile. Mace is considered a natural flavor and fragrance material due to its direct derivation from plant sources.

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

4. Use in Flavors

Mace is used in a variety of flavor applications, including baked goods, sauces, and beverages. It serves as a spice note, providing warmth and complexity to flavor systems. Typical use levels in food range from 10 to 100 ppm, depending on the desired intensity and the specific application. Mace is generally stable under heat but can be sensitive to oxidation, which may alter its flavor profile over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, mace is utilized in oriental and spicy fragrance families. It acts as a modifier and impact note, adding warmth and depth to compositions. Mace is typically used in concentrations ranging from trace amounts to 0.5% in fragrance formulations. Its volatility is moderate, contributing primarily to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Myristicin
Safrole
Eugenol
Linalool

The composition of mace varies by origin, harvest, and processing. These constituents are responsible for its characteristic aroma and flavor.

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

6. Regulatory Status (Regional Overview)

United States: Mace is generally recognized as safe (GRAS) for use in food by the FDA.
European Union: Approved under Regulation (EC) No 1334/2008 for use in food.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
Asia: Recognized for use in food and fragrances, with specific regulations varying by country.
Latin America: Generally accepted in food and fragrance applications, with country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Mace is considered safe for oral consumption within the typical use levels in food. The acceptable daily intake (ADI) is not specifically established, but mace is used within industry-typical levels. Dermal exposure in fragrances is generally safe, though it may cause irritation in sensitive individuals. Inhalation exposure is minimal due to its moderate volatility. 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

Mace is valued for its ability to impart warmth and complexity to both flavors and fragrances. It synergizes well with other spices and citrus notes. Formulators should be cautious of its potential to overpower delicate compositions and should consider its oxidative sensitivity when designing products. Mace is often underutilized in savory applications, where it can add depth and interest.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on mace is well-established, with consistent findings across multiple sources. However, industry practices regarding its use levels and applications are often undocumented. There are known data gaps in specific regional regulatory details and toxicological thresholds.

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 2026-08-25 18:21:24 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier