FlavScents AInsights Entry: 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 known 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 nature. It is recognized by the FEMA number 2838. Other identifiers include its FL number 2838 and its IFRA reference, which provides guidelines for its safe use in fragrances. As a natural complex material, patchouli oil does not have a single molecular formula or molecular weight. Its composition can vary significantly depending on the 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 with sweet and spicy undertones. It is often described as having a strong, persistent odor with moderate diffusion. The oil is used as an impact note in both flavors and fragrances, providing depth and complexity. While specific taste and odor thresholds are not well-documented, patchouli oil is typically used in small amounts due to its potent aroma. It serves as a background realism enhancer and a modifier in various formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Patchouli oil is primarily sourced from the leaves of the Pogostemon cablin plant, which is native to tropical regions of Asia, including Indonesia, India, and the Philippines. The oil is obtained through steam distillation of the dried leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, which are influenced by environmental factors and post-harvest handling.

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

4. Use in Flavors

In the flavor industry, patchouli oil is used to impart earthy and woody notes to a variety of products, including confectionery, beverages, and savory items. It functions as a background note that enhances the overall complexity of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the specific application and desired intensity. Patchouli oil is generally stable under typical food processing conditions, but care should be taken to avoid prolonged exposure to heat and light, which can degrade its aromatic compounds.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Patchouli oil is a staple in the fragrance industry, used across various fragrance families such as oriental, woody, and chypre. It serves as a base note, providing longevity and depth to perfumes and scented products. Typical concentration ranges in fragrance formulations vary from 0.5% to 5%, depending on the desired intensity and product type. The oil's low volatility makes it an excellent fixative, helping to stabilize more volatile top and middle notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Patchouli oil is composed of several key constituents, including patchoulol, α-bulnesene, α-guaiene, and seychellene. These compounds contribute to its characteristic aroma profile. The composition of patchouli oil can vary significantly based on factors such as the plant's growing conditions, harvest time, and distillation process. It is important for formulators to verify the specific composition of the oil they are using to ensure consistency and quality.

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 flavors 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, with no significant divergence reported. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances, often aligning with international standards. In Latin America, regulations can vary, but Brazil and MERCOSUR countries typically follow international norms.

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 guidelines. For oral exposure, it has a high margin of safety, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally well-tolerated, but it can cause sensitization in some individuals, making adherence to IFRA guidelines crucial. Inhalation exposure is typically low-risk, but occupational exposure should be managed to prevent respiratory irritation. 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

Patchouli oil is valued for its ability to add depth and complexity to both flavors and fragrances. It synergizes well with other woody and oriental notes, enhancing their richness. Formulators should be cautious of its strong aroma, as it can easily overpower other components if used excessively. It is often under-used in modern formulations, where its unique profile can provide a distinctive character. Ensuring consistent quality and composition is key to successful formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on patchouli oil is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, although specific composition data can vary due to natural variability. Some regulatory ambiguities exist in certain regions, but these are typically minor and do not significantly impact its use.

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 2026-01-20 19:55:40 GMT (p2)