FlavScents AInsights Entry: Angelica Root Oil (CAS: 8015-64-3)
1. Identity & Chemical Information
Angelica root oil is a complex natural material derived from the roots of the Angelica archangelica plant. It is commonly referred to as angelica oil or angelica root essential oil. The CAS number for this material is 8015-64-3. While it does not have a specific FEMA number, it is recognized in various flavor and fragrance applications. Other identifiers include its presence in the IFRA standards and its listing in various essential oil compendiums. As a natural complex material, it does not have a single molecular formula or molecular weight. The oil is composed of various constituents, including terpenes and other aromatic compounds, which contribute to its characteristic aroma and flavor profile.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Angelica root oil is known for its distinctive, earthy, and musky aroma with hints of pepper and herbaceous notes. It is often described as having a warm, spicy, and slightly woody scent. The intensity of the odor is moderate to strong, making it a prominent note in both flavor and fragrance compositions. The oil's sensory role can vary from being an impact note to providing background realism or acting as a modifier in complex blends. While specific taste and odor thresholds are not well-documented, its unique profile makes it a valuable component in creating depth and complexity in formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Angelica root oil is naturally sourced from the roots of the Angelica archangelica plant, which is native to Europe and parts of Asia. The oil is typically obtained through steam distillation of the dried roots. The formation of its characteristic aroma is attributed to the presence of various terpenes and aromatic compounds, which develop as the plant matures. Angelica root oil is often used in products labeled as "natural flavor" or "natural fragrance" due to its plant-derived origin and traditional extraction methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, angelica root oil is used to impart a warm, spicy, and earthy note to various food and beverage products. It is commonly found in liqueurs, bitters, and herbal teas. The oil's functional role in flavor systems includes acting as a modifier and providing depth to complex flavor profiles. Typical use levels in finished products range from 1 to 10 ppm, depending on the desired intensity and application. Stability considerations include its moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Angelica root oil is utilized in the fragrance industry for its unique and complex aroma. It is often incorporated into oriental, woody, and spicy fragrance families. The oil serves as a trace realism note, modifier, or impact note, depending on the formulation. Typical concentration ranges in fragrance products vary, with higher concentrations used in perfumes and lower levels in personal care products. Its volatility allows it to contribute to both the middle and base notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Angelica root oil is composed of several key constituents, including α-pinene, β-pinene, limonene, and other terpenes. These compounds contribute to its characteristic aroma and flavor profile. The composition of the oil can vary significantly based on factors such as the plant's origin, harvest time, and processing methods. It is important for formulators to consider these variations when using angelica root oil in their products.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, angelica root oil is generally recognized as safe (GRAS) for use in flavors 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 its use in flavors and fragrances, while ASEAN countries may have varying regulations. In Latin America, Brazil and MERCOSUR countries have their own regulatory frameworks, often aligning with international standards. Explicit approvals and harmonized assumptions are common, but formulators should be aware of country-specific variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Angelica root oil's safety profile varies based on exposure routes. For oral exposure in flavor use, specific ADI or MSDI values are not well-documented, but it is generally considered safe at typical use levels. Dermal exposure in fragrance use may pose risks of irritation or sensitization, and it is included in IFRA standards for safe use. Inhalation exposure considerations include its volatility and potential occupational exposure risks. The risk profiles may differ between food and fragrance applications, with fragrance use requiring more stringent safety assessments.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Angelica root oil is valued for its ability to add complexity and depth to both flavor and fragrance formulations. It synergizes well with other spicy, woody, and herbal notes. Common formulation pitfalls include overuse, which can lead to overpowering or unbalanced compositions. It is frequently under-used in applications where its unique profile could enhance the overall sensory experience. Formulators should consider its variability and potential interactions with other ingredients.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on angelica root oil is well-established in terms of its sensory profile and typical applications. However, industry-typical practices and undocumented variations in composition present challenges. Known data gaps include specific toxicological thresholds and detailed regulatory guidelines in certain regions. Formulators should rely on authoritative sources and industry best practices when working with this material.
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 18:53:11 GMT (p2)
