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 12/3/07. It does not have a specific FEMA number, as it is typically categorized under broader essential oil classifications. Other identifiers include its use in IFRA standards and various industry references. 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 a 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, complex scent with woody and peppery undertones. The intensity of mace oil is moderate to strong, making it suitable for both impact notes and background realism in formulations. Specific odor thresholds are not well-documented, but its sensory role is typically as a modifier or enhancer in both flavor and fragrance applications.

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's designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic alteration. The formation of its characteristic aroma compounds involves enzymatic processes during the drying and distillation stages.

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

4. Use in Flavors

In flavor applications, mace oil is used in a variety of categories, including baked goods, beverages, and savory dishes. It serves as a functional flavor enhancer, providing warmth and complexity. Typical use levels in finished food products range from 1 to 20 ppm, with variations depending on the desired intensity and product type. Mace oil is generally stable under typical food processing conditions but may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Mace oil is utilized in fragrance formulations across several families, including oriental, spicy, and woody compositions. It acts as a modifier or impact note, contributing warmth and depth. Concentration ranges in perfumes and personal care products typically vary from trace amounts to 1%, depending on the desired olfactory profile. Mace oil is considered a middle note due to its moderate volatility and ability to blend well with both top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Key constituents of mace oil include sabinene, α-pinene, β-pinene, myristicin, and safrole. The composition can vary significantly based on factors such as origin and processing. These constituents contribute to the oil's characteristic aroma and functional properties in formulations.

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, with specific FL number status. Post-Brexit, the UK aligns closely with EU regulations. In Asia, regulations vary, with Japan and China having specific guidelines for essential oils. In Latin America, countries like Brazil follow MERCOSUR standards, which may differ slightly from US and EU norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, mace oil is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid sensitization risks. Inhalation exposure is minimal due to its use in low concentrations. Overall, 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 oil is valued for its ability to impart warmth and complexity to both flavors and fragrances. It synergizes well with other spicy and woody notes. Formulators should be cautious of its potency to avoid overpowering blends. It is often under-used in savory applications where its subtle sweetness can enhance depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on mace oil is well-established, particularly regarding its sensory profile and key constituents. However, specific regulatory and safety data may vary by region, and formulators should verify compliance with local guidelines. Industry practices are generally consistent, though some undocumented variations exist.

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 18:22:31 GMT (p2)