FlavScents AInsights Entry for Mace Oleoresin (CAS: 12/3/07)

1. Identity & Chemical Information

Mace oleoresin is a natural complex material derived from the dried aril of the nutmeg seed (Myristica fragrans). It is not a single chemical compound but a mixture of volatile and non-volatile components. The CAS number for mace oleoresin is 12/3/07. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in various flavor and fragrance applications, but specific FL or CoE numbers are not typically assigned to oleoresins. The composition of mace oleoresin can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Mace oleoresin is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of nutmeg but with a more intense and complex profile. It is often described as having a rich, woody, and balsamic undertone. The oleoresin is used as an impact note in both flavor and fragrance formulations, providing depth and warmth. The odor intensity is moderate to strong, and it diffuses well in both liquid and solid matrices. Specific taste and odor thresholds are not well-documented, but it is known to be potent, requiring careful dosing to avoid overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Mace oleoresin is naturally sourced from the aril of the nutmeg seed, primarily grown in regions such as Indonesia, Grenada, and India. The formation of mace oleoresin involves the extraction of essential oils and resins from the dried aril using solvents or supercritical CO2 extraction methods. This process captures the full spectrum of volatile and non-volatile compounds, making it suitable for "natural flavor" and "natural fragrance" designations. The composition can vary based on the geographical origin and extraction method.

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

4. Use in Flavors

Mace oleoresin is used in a variety of flavor applications, including baked goods, beverages, and savory products. It serves as a functional flavoring agent, providing warmth and complexity to spice blends and enhancing the overall flavor profile. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust formulations. The oleoresin is relatively stable under heat and acidic conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, mace oleoresin is utilized in oriental and spicy fragrance families, often as a middle note that adds warmth and depth. It acts as a modifier and impact note, enhancing the complexity of the fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. Mace oleoresin contributes to the volatility profile by providing a rich, lingering aroma that complements both top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Mace oleoresin typically contains a variety of constituents, including myristicin, elemicin, safrole, and eugenol. These compounds contribute to its characteristic aroma and flavor profile. The exact composition can vary significantly based on factors such as origin and extraction method. It is important for formulators to verify the specific composition of their source material to ensure consistency and compliance with regulatory standards.

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

6. Regulatory Status (Regional Overview)

In the United States, mace oleoresin is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL numbers assigned to its constituents rather than the oleoresin itself. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for spice oleoresins. In Latin America, countries like Brazil and members of 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 oleoresin is considered safe within the typical use levels in food, 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, but occupational safety measures should be in place to minimize prolonged exposure to concentrated forms. The risk profiles differ between food and fragrance applications, with stricter controls in place for dermal and inhalation routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Mace oleoresin is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice extracts and essential oils, enhancing complexity and depth. Formulators should be cautious of its potency, as overuse can lead to overpowering compositions. It is often under-utilized in savory applications, where it can provide unique flavor dimensions. Ensuring consistent quality and composition through reliable sourcing is crucial for successful formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on mace oleoresin is well-established, particularly regarding its sensory profile and typical applications. However, there are gaps in specific toxicological data, such as detailed ADI or MSDI values. Industry practices often rely on historical usage and expert judgment. Regulatory ambiguities exist due to the complex nature of oleoresins and their varying compositions.

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 18:24:48 GMT (p2)