FlavScents AInsights Entry for Mace Oil

1. Identity & Chemical Information

Mace oil is a natural complex material derived from the aril of the nutmeg seed, Myristica fragrans. It is not a single chemical compound but a mixture of various constituents. The CAS number for mace oil is 8007-12-3. It does not have a specific FEMA number but is recognized under the broader category of nutmeg derivatives. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulatory contexts. The composition of mace oil can vary significantly depending on its geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Mace oil is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of nutmeg but with a more delicate and floral nuance. It is often described as having a rich, woody, and balsamic undertone. The intensity of mace oil is moderate to strong, making it suitable as an impact note in both flavor and fragrance formulations. The taste threshold for mace oil is not well-documented, but it is typically used in small quantities due to its potent sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Mace oil is naturally sourced from the aril of the nutmeg seed, primarily grown in regions such as Indonesia, Grenada, and India. The oil is extracted through steam distillation of the dried aril. Mace oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products. Its formation does not involve synthetic pathways, making it suitable for natural product labeling.

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

4. Use in Flavors

In flavor applications, mace oil is used to impart a warm, spicy character to a variety of products, including baked goods, beverages, and savory dishes. It serves as a functional impact note, enhancing the overall complexity of flavor systems. Typical use levels in food range from 1 to 20 ppm, depending on the desired intensity and the type of product. Mace oil is relatively stable under heat but may oxidize over time, necessitating careful storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Mace oil is utilized in fragrance formulations for its warm, spicy, and slightly sweet aroma. It is commonly found in oriental and woody fragrance families, contributing as a middle note that adds depth and complexity. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired olfactory profile. Mace oil has moderate volatility, making it suitable for both top and middle note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Mace oil typically contains a variety of constituents, including sabinene, alpha-pinene, beta-pinene, myristicin, and safrole. The exact composition can vary based on factors such as origin and processing. These constituents contribute to the characteristic aroma and flavor profile of mace oil.

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

6. Regulatory Status (Regional Overview)

In the United States, mace oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavor materials. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, mace oil is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly due to constituents like safrole, which is restricted by IFRA. Inhalation exposure is generally low risk at typical use levels, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Mace oil is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice and citrus notes. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on mace oil is well-established, particularly regarding its sensory profile and typical use levels. However, there are gaps in specific toxicological data, such as ADI values. Industry practices often rely on historical use and expert judgment in the absence of detailed regulatory 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 2026-03-16 18:46:57 GMT (p2)