FlavScents AInsights Entry for Wormwood Oil Cuba (CAS: 8008-93-3)
1. Identity & Chemical Information
Wormwood oil cuba, known by its CAS number 8008-93-3, is a complex natural material derived from the Artemisia absinthium plant. It is not a single chemical compound but a mixture of various constituents. This essential oil is commonly referred to as wormwood oil and is used in both flavor and fragrance industries. It does not have a specific IUPAC name due to its complex nature. The oil is recognized by FEMA and other regulatory bodies, although specific identifiers like a FEMA number may not be universally assigned due to its complex composition.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Wormwood oil cuba is characterized by its intense, herbaceous, and slightly bitter aroma, often described as green and camphoraceous. It has a strong, penetrating odor with a high diffusion rate, making it a potent impact note in formulations. The oil's sensory profile is complex, contributing to both the top and middle notes in fragrance compositions. Its taste and odor thresholds are not well-documented, but it is typically used in small quantities due to its strong sensory impact.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Wormwood oil is naturally sourced from the Artemisia absinthium plant, commonly known as wormwood. The oil is extracted through steam distillation of the plant's leaves and flowering tops. Wormwood is native to temperate regions of Europe, Asia, and North Africa. The oil's composition can vary significantly depending on the plant's origin, harvest time, and processing methods. It 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 the flavor industry, wormwood oil cuba is primarily used in alcoholic beverages, such as vermouth and absinthe, where it imparts a distinctive bitter and herbal note. It serves as a functional ingredient that enhances the complexity and depth of flavor profiles. Typical use levels in beverages are low, often in the range of 1-10 ppm, due to its potent flavor. The oil is relatively stable under acidic conditions but may degrade with prolonged exposure to heat and light.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Wormwood oil is utilized in various fragrance families, including fougère and chypre, where it acts as a modifier and impact note. It is commonly found in perfumes, colognes, and personal care products. The oil contributes to the top and middle notes, providing a fresh, green, and slightly medicinal aroma. Typical concentration ranges in fragrances are from trace amounts up to 1%, depending on the desired intensity and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of wormwood oil cuba include thujone, camphor, and pinene, among others. Thujone is particularly notable for its potential psychoactive properties, which have implications for regulatory and safety considerations. The composition of the oil can vary significantly based on factors such as geographic origin and extraction method.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, wormwood oil is subject to FDA regulations, and its use in food products is limited due to the presence of thujone. FEMA has not assigned a GRAS status to wormwood oil due to safety concerns. In the European Union, the use of wormwood oil in food is regulated under Regulation (EC) No 1334/2008, with specific restrictions on thujone content. The UK follows similar regulations post-Brexit. In Asia and Latin America, regulatory approaches vary, with some countries imposing strict limits on thujone levels.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Wormwood oil's safety profile is influenced by its thujone content, which can pose risks of neurotoxicity and other adverse effects. Oral exposure is limited by regulatory restrictions on thujone levels in food and beverages. Dermal exposure in fragrances may cause irritation or sensitization, and IFRA provides guidelines for safe use levels. Inhalation exposure is generally considered low risk in typical fragrance applications, but occupational exposure should be managed to minimize risks.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Wormwood oil is valued for its unique sensory profile, which can enhance the complexity of both flavors and fragrances. It synergizes well with other herbal and citrus notes but should be used cautiously to avoid overpowering the formulation. Common pitfalls include overuse, leading to an excessively bitter or medicinal character. Formulators should verify thujone content to ensure compliance with safety regulations.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on wormwood oil is well-established in terms of its sensory characteristics and regulatory status. However, there are gaps in the documentation of specific use levels and safety thresholds, particularly in non-alcoholic applications. Industry practices often rely on historical usage patterns and expert judgment to navigate these uncertainties.
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 2026-06-12 06:38:52 GMT (p2)
