FlavScents AInsights Entry for Spearmint Oil (CAS: 8008-79-5)
1. Identity & Chemical Information
Spearmint oil, also known as Mentha spicata oil, is a natural complex material derived from the leaves of the spearmint plant. It is not a single chemical compound but a mixture of various constituents. The CAS number for spearmint oil is 8008-79-5. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulatory contexts. The composition of spearmint oil can vary significantly depending on its geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Spearmint oil is characterized by its fresh, minty, and slightly sweet aroma, which is less intense and more subtle compared to peppermint oil. It is often described as having a green, herbal note with a cooling effect. The oil's flavor profile is similarly minty and sweet, making it a popular choice for flavoring applications. The intensity and diffusion of spearmint oil can vary, but it is generally considered a moderate-impact note in formulations. Specific odor and taste thresholds are not well-documented, but it is typically used as an impact note or modifier in both flavor and fragrance systems.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Spearmint oil is naturally sourced from the leaves of the Mentha spicata plant, which is widely cultivated in regions such as the United States, India, and China. The oil is obtained through steam distillation of the plant's leaves. As a natural product, spearmint oil qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds occurs naturally within the plant, primarily through enzymatic processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Spearmint oil is extensively used in flavor applications, particularly in confectionery, chewing gum, oral care products, and beverages. It serves as a primary flavoring agent, providing a refreshing and cooling minty taste. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Spearmint oil is generally stable under typical food processing conditions, but it may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, spearmint oil is used in a variety of product types, including personal care products, household cleaners, and air fresheners. It is often employed as a top note due to its volatility and fresh, uplifting scent. Spearmint oil can act as a modifier or impact note, providing a clean and invigorating aroma. Typical concentration ranges in fragrance formulations are qualitative, often used in trace amounts to achieve the desired olfactory effect.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Spearmint oil's composition includes several key constituents, such as carvone, limonene, and menthone, which contribute to its characteristic aroma and flavor. The concentration of these constituents can vary based on factors like geographic origin and processing methods. Carvone is typically the dominant compound, providing the distinctive spearmint scent.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, spearmint oil is generally recognized as safe (GRAS) for use in food 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, countries like Japan and China have specific guidelines for natural flavorings, while ASEAN countries may have harmonized or individual regulations. In Latin America, countries such as Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Spearmint oil is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure in fragrance use, it is generally non-irritating and non-sensitizing, although individual sensitivities may vary. Inhalation exposure is typically low risk due to its volatility and use in small quantities. 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
Spearmint oil is valued for its refreshing and versatile sensory profile, making it a staple in both flavor and fragrance formulations. It synergizes well with other minty and herbal notes, enhancing the overall freshness of a product. Common formulation pitfalls include overuse, which can lead to an overpowering minty aroma, and underuse, which may result in a lack of desired impact. Formulators should consider the oil's volatility and potential interactions with other ingredients.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on spearmint oil is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, although specific use levels and sensory thresholds may vary. Known data gaps include precise odor and taste thresholds, which are often estimated based on industry experience.
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 2026-07-01 13:13:50 GMT (p2)
