FlavScents AInsights Entry for Patchouli Oil (CAS: 8014-09-3)

1. Identity & Chemical Information

Patchouli oil is a complex natural material derived from the leaves of the Pogostemon cablin plant. It is commonly referred to as patchouli oil and is identified by the CAS number 8014-09-3. This essential oil does not have a single IUPAC name due to its complex mixture of constituents. It is recognized by FEMA with the number 2838. Other identifiers include its FL number 2838 and its reference in IFRA standards. As a natural complex material, patchouli oil's composition can vary significantly depending on its geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Patchouli oil is renowned for its rich, earthy, and woody aroma, often described as having a musky-sweet undertone. It is a powerful base note in perfumery, providing depth and a long-lasting scent. The oil's intensity and diffusion make it a prominent impact note, often used to impart a sense of warmth and exoticism. While specific taste and odor thresholds are not well-documented, patchouli oil is primarily used for its olfactory properties rather than flavor.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Patchouli oil is naturally sourced from the leaves of the Pogostemon cablin plant, which is native to tropical regions of Asia, particularly Indonesia, India, and the Philippines. The oil is obtained through steam distillation of the dried leaves. As a natural fragrance, it qualifies for "natural fragrance" designation under various regulatory frameworks. The formation of its characteristic aroma is attributed to the complex interplay of its constituents, including patchoulol, α-bulnesene, and α-guaiene.

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

4. Use in Flavors

Patchouli oil is less commonly used in flavor applications compared to its widespread use in fragrances. When used, it is typically found in exotic or herbal flavor profiles, contributing a unique earthy note. Its functional role in flavor systems is often as a background realism enhancer. Typical use levels in food and beverages are low, generally ranging from 0.1 to 1 ppm, with higher concentrations potentially overwhelming other flavor components. Patchouli oil is stable under various conditions, though it may oxidize over time, affecting its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Patchouli oil is a staple in the fragrance industry, prominently featured in oriental, woody, and chypre fragrance families. It serves as a base note, providing longevity and depth to perfumes. Typical concentration ranges in fragrance formulations vary widely, from trace amounts to several percent, depending on the desired intensity and character. Its volatility is low, making it an excellent fixative that anchors more volatile top and middle notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Patchouli oil's key constituents include patchoulol (30-40%), α-bulnesene, α-guaiene, and seychellene. These components contribute significantly to its characteristic aroma. The composition of patchouli oil can vary based on factors such as geographic origin, harvest time, and distillation process, which should be considered during formulation.

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

6. Regulatory Status (Regional Overview)

In the United States, patchouli oil 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 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, patchouli oil is used in traditional medicine and fragrances, with specific regulations varying by country. In Latin America, countries like Brazil recognize its use in both flavors and fragrances, though specific regulatory frameworks may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Patchouli oil is considered safe for use in both flavors and fragrances when used within recommended limits. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but it is used at low levels in food. Dermal exposure in fragrances is generally safe, though it may cause sensitization in some individuals; IFRA provides guidelines on its use in perfumery. Inhalation exposure is typically low risk, but occupational exposure should be managed to prevent sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Patchouli oil is valued for its unique, long-lasting aroma and its ability to enhance the depth of fragrance compositions. It synergizes well with other woody and oriental notes. Formulators should be cautious of its strong character, which can dominate blends if overused. It is often underutilized in flavor applications due to its potent aroma, but when used judiciously, it can add complexity to herbal and exotic flavors.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on patchouli oil is well-established, particularly in the context of fragrance applications. Industry practices are well-documented, though specific flavor use data is less comprehensive. Known data gaps include precise ADI values and comprehensive sensory thresholds. Regulatory ambiguities may arise from varying international standards.

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 2026-03-06 22:11:19 GMT (p2)