FlavScents AInsights Entry: Chamomile Flower, Roman, Oil (CAS: 8015-92-7)

1. Identity & Chemical Information

• Common Name(s): Roman Chamomile Oil, Anthemis nobilis Oil
• CAS Number: 8015-92-7
• FEMA Number: 2273
• Other Identifiers: IFRA Category 5
• Material Type: Natural complex material (essential oil)
• Source: Derived from the flowers of Anthemis nobilis (Roman Chamomile)
• Key Constituents: Includes esters such as isobutyl angelate, isoamyl angelate, and other terpenoids.

Chamomile Flower, Roman, Oil is a complex natural material obtained through steam distillation of the flowers of Anthemis nobilis. Its composition can vary significantly depending on the geographical origin, harvest time, and processing methods. The oil is characterized by its rich ester content, which contributes to its distinctive aroma and functional properties in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Roman Chamomile Oil is renowned for its sweet, apple-like aroma with a hint of herbal and floral notes. The oil's sensory profile is marked by its moderate intensity and excellent diffusion, making it a versatile component in both flavor and fragrance formulations. It is often used as an impact note or a modifier to add depth and complexity to blends. The taste and odor thresholds are not well-documented, but its characteristic aroma is easily recognizable even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Roman Chamomile Oil is naturally sourced from the flowers of the Anthemis nobilis plant, commonly found in Europe, particularly in Italy and France. The oil is formed through steam distillation, a process that captures the volatile compounds responsible for its aroma. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the regulatory framework.

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

4. Use in Flavors

Roman Chamomile Oil is used in a variety of flavor applications, including herbal teas, confectionery, and alcoholic beverages. It serves as a functional component that imparts a sweet, apple-like flavor with herbal undertones. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations used in more robust flavor profiles. The oil is relatively stable under typical food processing conditions but may degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Roman Chamomile Oil is valued for its calming and soothing aroma, fitting well within floral and herbal fragrance families. It is used in personal care products, aromatherapy, and fine fragrances. The oil acts as a middle note, providing a soft, floral heart to compositions. Typical concentration ranges vary, but it is often used at levels of 0.1% to 1% in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Isobutyl Angelate
• Isoamyl Angelate
• Anthemis Acid
• Terpenoids

The composition of Roman Chamomile Oil can vary significantly, influenced by factors such as origin, harvest time, and processing methods. These constituents are responsible for the oil's characteristic aroma and functional properties.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008; FL number 2273.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Generally recognized in Japan and China, but specific approvals may vary.
• Latin America: Accepted in Brazil and MERCOSUR countries, subject to local regulations.

Roman Chamomile Oil is widely accepted for use in both flavor and fragrance applications, though specific regulatory requirements may vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Generally recognized as safe (GRAS) for flavor use, with typical use levels well below any established ADI.
• Dermal Exposure: Considered safe for use in cosmetics and personal care products, though IFRA guidelines should be consulted to avoid potential sensitization.
• Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure should be managed with appropriate ventilation.

The safety profile of Roman Chamomile Oil is favorable, with no significant differences in risk between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Roman Chamomile Oil is prized for its unique aroma and versatility. It blends well with other floral and herbal notes, enhancing the overall complexity of formulations. Formulators should be mindful of its potential to overpower delicate blends if used excessively. It is often underutilized in fragrance applications, where its calming properties can add significant value.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Roman Chamomile Oil is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in composition and regulatory interpretations may exist. Known data gaps are minimal, but ongoing research may further refine its sensory and safety profiles.

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 18:33:49 GMT (p2)