FlavScents AInsights Entry for Matricaria Chamomilla Flower Oil (CAS: 8002-66-2)
1. Identity & Chemical Information
Matricaria chamomilla flower oil, commonly known as chamomile oil, is a natural complex material derived from the flowers of the Matricaria chamomilla plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for this essential oil is 8002-66-2. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in IFRA standards and various industry references. The composition of chamomile oil can vary significantly depending on the geographical origin, harvest time, and extraction method, which influences its chemical profile and sensory characteristics.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Chamomile oil is renowned for its calming and soothing aroma, characterized by a sweet, apple-like fragrance with herbaceous and floral undertones. The intensity of its odor is moderate, providing a comforting and relaxing ambiance. It is often used as an impact note in fragrance compositions and as a background realism enhancer in flavor applications. The taste and odor thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer in both flavor and fragrance systems.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Chamomile oil is naturally sourced from the flowers of the Matricaria chamomilla plant, commonly found in Europe, North America, and Asia. The oil is typically extracted through steam distillation of the dried flowers. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, contributing to its unique profile.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Chamomile oil is used in various flavor categories, including herbal, floral, and fruity profiles. It serves as a functional component in flavor systems, providing a soothing and calming effect. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the desired intensity and application. It is generally stable under normal processing conditions but may degrade under high heat or extreme pH levels.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, chamomile oil is incorporated into floral and herbal fragrance families. It acts as a modifier and impact note, contributing to the overall harmony and depth of the fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired olfactory impact. Chamomile oil is considered a middle note, providing a lasting yet subtle presence in fragrance blends.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Chamomile oil's key constituents include α-bisabolol, chamazulene, bisabolol oxides, and farnesene. These compounds are responsible for its characteristic aroma and therapeutic properties. The composition can vary significantly based on factors such as origin and extraction method, which should be considered during formulation.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, chamomile oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and MERCOSUR members have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Chamomile oil is considered safe for oral exposure at typical flavor use levels, with no specific ADI or MSDI established. For dermal exposure, it is generally non-irritating and non-sensitizing, but IFRA guidelines should be consulted for specific applications. Inhalation exposure is considered low risk due to its moderate volatility, but occupational exposure limits should be observed in manufacturing settings. 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
Chamomile oil is valued for its calming and soothing properties, making it a popular choice in both flavor and fragrance formulations. It synergizes well with other floral and herbal notes, enhancing the overall complexity and appeal. Formulators should be cautious of overuse, as its distinct aroma can dominate blends. It is often underutilized in complex formulations where its subtlety can add depth and nuance.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on chamomile oil is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are well-documented, though some variability in composition and sensory impact is noted due to natural variations. Regulatory ambiguities are minimal, with clear guidelines available in major markets.
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 2026-08-19 19:50:53 GMT (p2)
