AInsights Entry for Ocimum Basilicum Herb Oil Egypt (CAS: 8015-73-4)
1. Identity & Chemical Information
Ocimum basilicum herb oil, commonly known as basil oil, is derived from the leaves of the basil plant, primarily cultivated in Egypt. This essential oil is a complex natural material, not a single chemical compound. It is identified by the CAS number 8015-73-4. While it does not have a specific FEMA number, it is recognized in various flavor and fragrance applications. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of basil oil can vary significantly depending on the geographical origin, harvest time, and processing methods, making it essential to consider these factors when evaluating its chemical profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Basil oil is characterized by its fresh, herbaceous, and slightly spicy aroma, with sweet and anise-like undertones. It is often described as having a green, leafy scent with a hint of clove. The intensity of the odor is moderate to strong, and it is known for its excellent diffusion properties. In flavor applications, basil oil provides a warm, sweet, and slightly peppery taste, contributing to its role as an impact note in culinary creations. The sensory thresholds for basil oil are not well-documented, but it is typically used to impart a distinct basil flavor or aroma in formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Basil oil is naturally sourced from the Ocimum basilicum plant, commonly known as sweet basil. This plant is native to tropical regions of central Africa and Southeast Asia but is widely cultivated in Egypt for its essential oil. The oil is extracted through steam distillation of the leaves and flowering tops. Basil oil's designation as a "natural flavor" or "natural fragrance" is due to its direct derivation from plant material without synthetic modification. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, which can be influenced by environmental factors.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Basil oil is extensively used in flavor formulations, particularly in savory applications such as sauces, dressings, and culinary seasonings. It serves as a functional flavoring agent, providing a fresh, herbal note that enhances the overall flavor profile. Typical use levels in finished food products range from 5 to 50 ppm, depending on the desired intensity and the specific application. Basil oil is relatively stable under normal processing conditions but can degrade under prolonged exposure to heat and light, necessitating careful formulation considerations.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, basil oil is valued for its fresh, green aroma and is used in various fragrance families, including fougère, chypre, and citrus blends. It acts as a modifier or impact note, adding complexity and freshness to perfumes and personal care products. Typical concentration ranges in fragrance formulations are from 0.1% to 2%, depending on the desired effect. Basil oil contributes primarily to the top and middle notes of a fragrance, offering moderate volatility and a refreshing scent profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Basil oil's composition includes several key constituents, such as linalool, eugenol, methyl chavicol (estragole), and 1,8-cineole. These compounds contribute to its characteristic aroma and flavor. The relative proportions of these constituents can vary based on factors like geographic origin and harvest conditions. Linalool and eugenol are particularly significant for their odor impact, while methyl chavicol provides a sweet, anise-like note.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, basil 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, countries like Japan and China have specific guidelines for essential oils, while ASEAN countries may have varying regulations. In Latin America, Brazil and MERCOSUR countries have their own regulatory frameworks, often aligning with international standards. Explicit approvals and harmonized assumptions are common, but country-specific variability exists.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Basil oil's safety profile varies with its application. For oral exposure in flavor use, the acceptable daily intake (ADI) is not clearly established, but it is generally considered safe at typical use levels. Dermal exposure in fragrance use may pose risks of irritation or sensitization, particularly due to constituents like eugenol and methyl chavicol. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, but occupational exposure should be managed to prevent respiratory irritation. The risk profiles differ between food and fragrance applications, with dermal exposure requiring more caution.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Basil oil is prized for its ability to impart a fresh, herbal character to both flavors and fragrances. It synergizes well with other herbal and citrus notes, enhancing complexity and freshness. Formulators should be cautious of its potential to overpower other components if used excessively. It is often under-used in complex formulations where its subtlety can enhance the overall profile without dominating. Proper storage and handling are crucial to maintain its quality and stability.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on basil oil is well-established, particularly regarding its sensory characteristics and key constituents. Industry practices are well-documented, though some variability exists due to natural factors affecting composition. Regulatory information is comprehensive, but formulators should verify specific regional requirements. Known data gaps include precise sensory thresholds and detailed toxicological profiles, which require cautious interpretation.
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 2026-03-17 05:54:59 GMT (p2)
