ocimum basilicum leaf oil

Ocimum basilicum leaf oil, commonly called sweet basil leaf oil or simply basil oil, is a natural essential oil derived from the leaves of the Ocimum basilicum plant. This oil is characterized by its clear to pale yellow appearance and a distinct licorice-like odor and flavor profile. Known synonyms include Ocimum basilicum L. herb oil and Oil of Basil. It is extensively used in flavor and fragrance industries due to its aromatic qualities and is classified in flavor databases such as PubChem. The oil is obtained primarily through steam distillation from dried or fresh basil leaves, yielding a complex mixture of aromatic compounds responsible for its sensory notes.

Ocimum basilicum leaf oil is naturally found in the leaves of the sweet basil plant. Its biological origin imparts a unique aromatic profile that is widely valued in flavor and fragrance applications. The oil is employed in the formulation of tonics and cosmetic fragrances, benefiting from its fresh, sweet, and licorice-like sensory attributes. According to FEMA (US) standards, ocimum basilicum leaf oil is recognized for use as a flavoring substance, with specified usage levels to ensure consumer safety. Its application extends to baked goods, beverages, confectionery, and sauces, where it imparts characteristic basil notes without overpowering other flavors.

The oil exhibits moderate solubility in water, with an estimated solubility of approximately 332.1 mg/L at 25°C, indicating partial miscibility useful in formulation. It is a volatile essential oil with a chemical composition that includes components such as linalool and estragole, which contribute to its licorice-like aroma. The oil’s physicochemical nature affects its stability; peroxide formation is a factor during storage, and antioxidants such as BHT or alpha-tocopherol are recommended to maintain quality. These properties influence its handling requirements and suitability for various product preparations in flavor and fragrance development.

	ocimum basilicum l. herb oil
Canada Domestic Sub. List:	8015-73-4
Pubchem (sid):	135362711

FDA Substances Added to Food (formerly EAFUS):	View
Typical G.C.
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

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:
oral-rat LD50 1400 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 867, 1973.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 867, 1973.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Sensitization
IFRA fragrance material specification:
	Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l.
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
estragol	Max. Found:
eugenol	Max. Found:
methyl eugenol	Max. Found:
para-anisaldehyde	Max. Found: 0.1 % and Reason: Sensitization
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	4.20000
beverages(nonalcoholic):		-	2.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	15.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	2.70000
fruit ices:		-	2.70000
gelatins / puddings:		-	0.01000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	6.20000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	24.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

EPI System: View

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):8015-73-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

ocimum basilicum l. herb oil

Chemidplus:0008015734

RTECS:CR3325000 for cas# 8015-73-4