FlavScents AInsights Entry: Angelica Root Oil (CAS: 8015-64-3)

1. Identity & Chemical Information

Angelica root oil is a natural complex 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 angelica root oil is 8015-64-3. This essential oil does not have a single molecular structure as it is a mixture of various compounds. It is important to note that the composition of angelica root oil can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Angelica root oil is characterized by its earthy, woody, and herbaceous aroma with a hint of peppery and musky undertones. It is often described as having a warm, spicy scent that can be quite intense and diffusive. The oil is used as an impact note in both flavor and fragrance formulations, providing a unique and complex aroma profile that can enhance the overall sensory experience.

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. Angelica root oil is considered a natural fragrance and flavor material, often used in products labeled as "natural" due to its plant-based origin.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, angelica root oil is used in a variety of categories, including alcoholic beverages, confectionery, and savory products. It serves as a functional component that adds complexity and depth to flavor systems. Typical use levels in finished food or beverages range from 1 to 10 ppm, with variations depending on the specific application and desired flavor profile. Angelica root oil is relatively stable under normal processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Angelica root oil is utilized in various fragrance families, including oriental, woody, and chypre. It acts as a modifier and impact note, contributing to the overall complexity and richness of the fragrance. The oil is typically used in concentrations ranging from trace amounts to 1% in finished products, depending on the desired intensity and character. Angelica root oil has a moderate volatility, contributing primarily to the middle 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 δ-3-carene. These compounds contribute to the oil's characteristic aroma and flavor profile. The composition of angelica root oil can vary based on factors such as origin, harvest time, and processing methods, which should be considered when formulating with this material.

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 regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, the regulatory status may vary, and it is advisable to consult local regulations for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, angelica root oil is considered safe at typical flavor use levels, with no specific ADI or MSDI 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 moderate volatility of the oil, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications are generally similar, with dermal exposure being the primary concern in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Angelica root oil is valued for its unique and complex aroma profile, which can enhance both flavor and fragrance formulations. It synergizes well with other woody and spicy notes, providing depth and richness. Formulators should be cautious of its intensity, as overuse can dominate a composition. It is often underutilized in savory applications, where it can add an intriguing herbal complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on angelica root oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding typical use levels and formulation strategies may not always be documented in detail. Known data gaps include specific toxicological thresholds for oral and dermal exposure, which require cautious interpretation and adherence to best practices.

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 2026-08-25 15:09:58 GMT (p2)