What is Chamomile Flower, Oil?
Chamomile flower oil (CAS Number 8015-92-7) is a volatile essential oil extracted from the flowers of Anthemis nobilis L., commonly known as Roman chamomile or English chamomile. The oil is obtained through steam distillation or solvent extraction of the dried flowers. It contains numerous volatile compounds including alpha-bisabolol, chamazulene, and various esters that contribute to its characteristic flavor and aroma profile.
Common Uses
Chamomile flower oil is used primarily as a flavoring agent in the food industry. Common applications include:
- Beverages: herbal teas, infusions, and specialty drinks
- Confectionery: candies, lozenges, and hard candies
- Baked goods: bread, pastries, and cakes
- Dairy products: yogurts and flavored milk products
- Condiments and sauces
The oil typically imparts a subtle, warm, apple-like or honey-like flavor that is valued in both food and beverage formulations. It is often used in small quantities (typically less than 0.1% by weight) due to its potency.
Safety Assessment
Chamomile flower oil has a long history of use in traditional medicine and culinary applications across European and other cultures. The FDA has recorded zero adverse events and zero recalls associated with this ingredient. The essential oil is generally recognized for its use in food products.
The European Food Safety Authority (EFSA) has evaluated chamomile and related preparations favorably. Roman chamomile oil is listed in the Council of Europe's Database of Flavouring Substances Used in Foodstuffs, and chamomile preparations are recognized in traditional medicine systems.
Due to its natural origin and traditional use, chamomile flower oil is typically considered safe for use as a flavoring agent in appropriate concentrations. Individual sensitivities may exist, particularly in persons with allergies to plants in the Asteraceae family (which includes ragweed, chrysanthemums, and daisies). Some individuals may experience cross-reactivity.
When used as intended in food flavoring applications, the concentration of exposure is minimal and considered to be within safe limits.
Regulatory Status
Chamomile flower oil is not currently listed as Generally Recognized as Safe (GRAS) by the FDA, though it is permitted in food as a flavoring agent under 21 CFR 182.20 (Essential Oils, Oleoresins, and Natural Extractives). It is permitted in the United States for use in food without an established maximum level, provided it is used in accordance with good manufacturing practices.
In the European Union, chamomile flower oil and chamomile flower preparations are recognized as food flavoring materials and are included in various regulatory lists for flavoring substances.
Key Studies
Chamomile has been the subject of numerous scientific studies examining its chemical composition and safety profile. Research has consistently identified its volatile components and demonstrated its general safety in traditional food and beverage applications. Most safety data derives from long-standing use in traditional herbal preparations and culinary contexts rather than specific toxicological studies of the isolated oil as a food additive.
The absence of reported adverse events and recalls in FDA databases, combined with its traditional use history and inclusion in regulatory lists across multiple jurisdictions, supports its use as a flavoring agent within appropriate food product applications and concentration levels.