ferula assa-foetida gum oil

Full Material List

ferula asafoetida l. oil

Identifiers

CAS (Single)	72869-70-6
FEMA	2108
EINECS	N/A
Synonyms	asa foetida oil asafetida oil asafoetida oil asafoetida oil english distilled SAS assafetida oil essential oil obtained from the gum of the asafetida, ferula assa-foetida l., apiaceae ferula asafoetida oil ferula foetida gum oil scorodosma foetidum gum oil
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	4LHT1248GU
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to orange yellow liquid (est)
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 5510 mg/L @ 25 °C (est)
Occurrence	asafoetida

Organoleptic

Organoleptic Notes	1. Odor Type: alliaceous sulfurous alliaceous savory onion green onion vegetable Odor Description:at 0.10 % in propylene glycol. sulfury alliaceous savory green onion vegetable sulfurous alliaceous savory onion green onion resinous vegetable Odor Description:Sulfureous, alliaceous, savory, green onion and resinous with a vegetative noteMosciano, Gerard P&F 21, No. 4, 51, (1996)
Odor	alliaceous sulfurous, alliaceous, savory, onion, green, vegetable, resinous
Flavor	alliaceous alliaceous, sulfurous, savory, metallic, woody, green, pungent,

AInsights BETA

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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.

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