horseradish oil

Horseradish oil is a concentrated natural extract obtained from the roots of the plant Cochlearia armoracia L., belonging to the Brassicaceae family. It is recognized by its pungent sulfurous aroma and a green, earthy flavor tone. Known also under numerous synonyms including Armoracia rusticana root oil and Nasturtium armoracia root oil, horseradish oil is typically used for its distinctive sensory profile in flavor development. This oil is sourced directly from horseradish root, which contains active sulfur compounds responsible for its penetrating and sharp characteristics. Further chemical details and properties are catalogued under PubChem. The extraction process often involves steam distillation to preserve the oil’s aromatic and flavor qualities. Its application spans culinary uses and specialized fragrance formulations.

Horseradish oil naturally occurs in the roots of the horseradish plant, Cochlearia armoracia, where sulfur-containing compounds impart its characteristic sharp and pungent sensory traits. Its primary use is as a flavoring agent, contributing herbal and spicy notes in food products and seasonings. Regulatory standards such as FEMA (US) address its application in flavor development, ensuring conformity with safety protocols. While it has some limited cosmetic fragrance uses, current recommendations advise against its use in perfumery due to potency and allergenic potential. The oil’s flavoring profile supports its incorporation into spice blends, sauces, and specialty food items requiring a sharp green note with an earthy and metallic edge, aligning with its sulfurous odor characteristics.

Horseradish oil exhibits specific gravity values ranging from 1.015 to 1.035 at 25 °C, indicating a slightly denser profile than water. Its refractive index lies between 1.519 and 1.55 at 20 °C, consistent with typical volatile aromatic oils. The oil's flash point is approximately 35 °C (95 °F), reflecting moderate volatility and flammability relevant in handling and formulation contexts. It is soluble in alcohol but insoluble in water, a property important in product formulation affecting dispersion and stability in aqueous systems. These physical and chemical characteristics influence its use concentration and blending behavior in flavor and fragrance manufacture, requiring controlled conditions to maintain aroma integrity and safety during processing and storage.

	armoracia rusticana root oil
Pubchem (sid):	135284297

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
allyl isothiocyanate	Max. Found: 45.00 % and Reason: Insufficint data
Recommendation for horseradish oil usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

armoracia rusticana root oil

Chemidplus:0084775622