AInsights Entry for Elemicin (CAS: 487-11-6)

1. Identity & Chemical Information

Elemicin is a naturally occurring phenylpropene, commonly found in essential oils such as nutmeg oil. Its IUPAC name is 1-allyl-3,4,5-trimethoxybenzene. The CAS number for elemicin is 487-11-6. It is also identified by FEMA number 2465. The molecular formula of elemicin is C12H16O3, with a molecular weight of 208.26 g/mol. Elemicin contains methoxy groups that contribute to its characteristic odor profile, which is often described as spicy and woody. These functional groups are crucial for its interaction with olfactory receptors, influencing its sensory perception.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Elemicin is known for its distinctive spicy, woody, and slightly sweet aroma. It is often described as having a warm, nutmeg-like scent with a hint of citrus. The intensity of its odor is moderate, making it suitable for use as a background note or modifier in fragrance compositions. While specific taste and odor thresholds are not well-documented, elemicin is typically used in low concentrations to avoid overpowering other components in a formulation. Its sensory role is primarily as an impact note, providing depth and complexity to both flavor and fragrance products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Elemicin is naturally found in several essential oils, most notably in nutmeg oil, where it contributes to the characteristic aroma. It is also present in small amounts in other spices such as mace and allspice. The formation of elemicin in plants is part of the biosynthetic pathway of phenylpropanoids, which are derived from the amino acid phenylalanine. This compound is relevant to the designation of "natural flavor" or "natural fragrance" due to its occurrence in natural sources and its extraction from these materials for use in various applications.

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

4. Use in Flavors

Elemicin is used in flavor formulations primarily within the spice category, contributing to the warm, spicy notes characteristic of nutmeg and related spices. It plays a functional role as a background realism enhancer, adding depth to complex flavor systems. Typical use levels in finished food or beverage products are generally low, often in the range of 1-10 ppm, to ensure a balanced flavor profile without overwhelming other components. Elemicin is relatively stable under typical processing conditions, but care should be taken to avoid excessive heat, which may lead to degradation or loss of its characteristic aroma.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, elemicin is valued for its warm, spicy, and woody notes, making it a versatile component in various fragrance families, including oriental and woody compositions. It serves as a modifier or impact note, enhancing the complexity and richness of the fragrance. Elemicin is typically used in trace amounts, often less than 0.1% of the total fragrance composition, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, providing a lasting warmth and depth.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, elemicin is recognized as Generally Recognized As Safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific use limitations in flavorings. The United Kingdom follows similar regulations post-Brexit, maintaining alignment with EU standards. In Asia, countries like Japan and China have their own regulatory frameworks, which generally permit the use of elemicin in flavors and fragrances, though specific limits may vary. In Latin America, regulations are less harmonized, with countries like Brazil and members of MERCOSUR having their own guidelines for flavor and fragrance use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Elemicin's safety profile is generally favorable when used within recommended limits. For oral exposure, it is considered safe under the FEMA GRAS guidelines, with typical use levels posing minimal risk. Dermal exposure in fragrance applications is also deemed safe, with no significant reports of irritation or sensitization at typical concentrations. Inhalation exposure is primarily relevant to occupational settings, where standard safety precautions should be observed to minimize risk. Overall, 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

Elemicin is a valuable material for formulators due to its ability to impart warm, spicy notes that enhance the complexity of both flavors and fragrances. It synergizes well with other spice-derived compounds, such as eugenol and myristicin, to create rich, multi-dimensional profiles. Common formulation pitfalls include overuse, which can lead to an overpowering aroma, and instability under high heat. Elemicin is often under-used in formulations seeking a subtle, warm background note, where its full potential can be realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on elemicin is well-established, with comprehensive information available from authoritative sources such as FEMA and EFSA. Industry practices are well-documented, though some variability exists in regional regulatory interpretations. Known data gaps are minimal, with most information gaps related to specific sensory thresholds and detailed toxicological studies.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-04-15 06:47:38 GMT (p2)