FlavScents AInsights Entry: Nutmeg Oil (CAS: 8008-45-5)
1. Identity & Chemical Information
Nutmeg oil is a natural complex material derived from the seeds of the nutmeg tree, Myristica fragrans. It is classified under CAS number 8008-45-5. As a complex essential oil, it does not have a single IUPAC name or molecular formula. Nutmeg oil is recognized by FEMA with the number 2793. Other identifiers include its FL number 17.005 and CoE number 184. The oil is composed of various terpenes and aromatic compounds, contributing to its characteristic aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Nutmeg oil is characterized by its warm, spicy, and sweet aroma with woody undertones. It is often described as having a rich, nutty scent with a slightly peppery note. The intensity of the odor is moderate to strong, and it has a good diffusion in formulations. In terms of taste, nutmeg oil imparts a warm, spicy flavor with a hint of sweetness. It is typically used as an impact note in both flavor and fragrance compositions, providing a distinctive character that enhances the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Nutmeg oil is naturally sourced from the seeds of Myristica fragrans, a tropical evergreen tree native to the Moluccas, or Spice Islands, of Indonesia. The oil is extracted through steam distillation of the dried seeds. As a natural product, nutmeg oil qualifies for "natural flavor" or "natural fragrance" designations, depending on its use and processing. The formation of its characteristic compounds involves enzymatic processes within the seed, contributing to its complex aroma profile.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Nutmeg oil is widely used in flavor applications, particularly in bakery products, beverages, and confectionery. It serves as a functional flavoring agent, providing warmth and complexity to flavor systems. Typical use levels in finished food products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. Nutmeg oil is generally stable under moderate heat and neutral pH conditions but may oxidize over time, affecting its flavor profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, nutmeg oil is utilized in various fragrance families, including oriental, spicy, and woody compositions. It acts as a modifier and impact note, adding warmth and depth to perfumes and personal care products. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired olfactory impact. Nutmeg oil contributes primarily to the middle notes of a fragrance, offering moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Nutmeg oil is composed of several key constituents, including sabinene, alpha-pinene, beta-pinene, myristicin, and safrole. The composition of these constituents can vary based on the origin, harvest time, and processing methods. Myristicin and safrole are particularly notable for their contribution to the oil's characteristic aroma and potential toxicological concerns.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, nutmeg 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 assigned the FL number 17.005. The United Kingdom follows similar regulations post-Brexit. In Asia, nutmeg oil is accepted in Japan and China, with specific use guidelines. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations for its use in flavors and fragrances. However, safrole content is a regulatory concern due to its potential carcinogenicity.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Nutmeg oil's safety profile varies with exposure routes. Orally, it is used within GRAS limits, but excessive consumption can lead to toxicity due to compounds like myristicin. Dermally, it may cause irritation or sensitization, and IFRA provides guidelines for its safe use in fragrances. Inhalation exposure is generally low risk in typical fragrance applications, but occupational exposure should be monitored. The risk profiles differ between food and fragrance applications, with stricter controls on safrole content in food.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Nutmeg oil is valued for its warm, spicy character, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other spices and woody notes. Formulators should be cautious of its potential to overpower blends and the regulatory limits on safrole content. It is often under-used in complex formulations where its subtle warmth can enhance the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on nutmeg oil is well-established, with extensive documentation on its sensory properties and regulatory status. Industry practices are generally consistent, though some undocumented variations exist in use levels and sensory applications. Known data gaps include specific toxicological thresholds for certain constituents, which require cautious formulation practices.
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 2026-09-01 13:42:15 GMT (p2)
