FlavScents AInsights Entry for Allium Sativum Oil Egypt (CAS: 8000-78-0)
1. Identity & Chemical Information
Allium sativum oil, commonly known as garlic oil, is derived from the bulbs of the garlic plant, Allium sativum, specifically sourced from Egypt. It is a natural complex material, not a single chemical compound, and is characterized by its potent aroma and flavor. The CAS number for this essential oil is 8000-78-0. While it does not have a specific FEMA number, it is recognized in various regulatory frameworks for its use in flavor and fragrance applications. The composition of garlic oil can vary significantly depending on the origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Allium sativum oil is renowned for its strong, pungent aroma and flavor, reminiscent of fresh garlic. The sensory profile includes descriptors such as sulfurous, spicy, and slightly sweet, with a high intensity and diffusion. It serves as an impact note in flavor formulations, providing authenticity and depth to culinary applications. The taste and odor thresholds are not well-documented, but the oil is typically used in small quantities due to its potent nature.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Garlic oil is naturally sourced from the bulbs of the garlic plant, Allium sativum, which is widely cultivated in Egypt. The oil is typically obtained through steam distillation of crushed garlic cloves. The formation of its characteristic compounds, such as allicin, occurs through enzymatic reactions when garlic is crushed or chopped. This oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-based origin.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, allium sativum oil is primarily used in savory products, including sauces, dressings, and meat products. It functions as a key impact note, providing a realistic garlic flavor. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under heat but can be sensitive to oxidation, necessitating careful formulation and storage.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Allium sativum oil is less commonly used in fragrances due to its strong and distinctive odor. However, it can be employed in niche perfumery and certain personal care products to impart a unique, spicy note. It is typically used in trace amounts as a modifier or impact note. The oil contributes primarily to the top and middle notes of a fragrance composition due to its volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The major constituents of allium sativum oil include diallyl disulfide, diallyl trisulfide, and allicin, among others. These sulfur-containing compounds are responsible for the oil's characteristic aroma and flavor. The composition can vary based on factors such as geographic origin, harvest time, and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, garlic 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 has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, garlic oil is accepted for use in food and fragrance applications, though specific regulations may vary. In Latin America, countries like Brazil recognize its use under MERCOSUR guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, garlic oil is considered safe at typical flavor use levels, with no specific ADI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, and formulators should adhere to IFRA guidelines. Inhalation exposure is generally low risk due to the oil's volatility, but occupational safety measures should be in place during handling. The risk profiles differ slightly between food and fragrance applications, with more stringent controls in place for dermal exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Allium sativum oil is valued for its ability to impart a true garlic flavor in culinary applications. It synergizes well with other savory notes, such as onion and herbs. Formulators should be cautious of its strong odor, which can easily overpower a blend if not used judiciously. It is often under-used in fragrance applications due to its intensity but can add a unique character when used appropriately.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on allium sativum oil is well-established, particularly regarding its sensory profile and key constituents. However, there are gaps in specific regulatory details across different regions and in comprehensive toxicological data. Industry practices are generally well-documented, though some usage levels are based on typical industry estimates rather than explicit documentation.
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 2026-03-16 17:44:25 GMT (p2)
