What is Sandalwood, Yellow, Oil?
Sandalwood Yellow Oil, identified by CAS Number 8006-87-9, is an essential oil extracted from Santalum album L., commonly known as Indian sandalwood or East Indian sandalwood. The oil is obtained through steam distillation or solvent extraction of the tree's heartwood, which contains aromatic compounds including santalols, santalenes, and other volatile constituents. The oil appears as a pale yellow to golden liquid with a characteristic warm, creamy, woody odor profile.
Common Uses
In the food industry, Sandalwood Yellow Oil functions as a flavoring agent and flavor adjuvant, primarily used in beverages, confectionery, baked goods, and other processed foods. It is typically employed in very small quantities to provide subtle aromatic complexity and woody notes to flavor formulations. The oil is particularly valued in premium fragrance and flavor applications where natural, sophisticated flavor profiles are desired. It is also used in traditional beverages and desserts in South and Southeast Asian cuisines.
Safety Assessment
Sandalwood Yellow Oil has been used traditionally for centuries in food and cosmetic applications without documented widespread adverse effects. According to FDA records, there have been zero reported adverse events and zero recalls associated with this additive, indicating a favorable safety profile in actual food use.
The oil's safety is supported by its long history of use in foods and traditional medicine. Santalum album has been used in Ayurvedic and traditional Chinese medicine for generations. The primary aromatic components, particularly santalols, have undergone limited but supportive safety evaluation in scientific literature. Most safety concerns that have been studied relate to concentrated applications rather than food-level use.
Typical food-grade usage levels are extremely small—often measured in parts per million—which further reduces any potential risk. The oil does not bioaccumulate and is readily metabolized by the body.
Regulatory Status
Sandalwood Yellow Oil is not on the FDA's Generally Recognized As Safe (GRAS) list, meaning it has not undergone the formal GRAS affirmation process. However, this does not indicate the additive is unsafe; rather, it reflects that formal GRAS documentation has not been submitted to or reviewed by the FDA. The absence of GRAS status does not prohibit its use in food—manufacturers may use it as a flavor ingredient under the Flavor and Extract Manufacturers' Association (FEMA) GRAS Guidelines or under FDA Color Additives and Ingredients regulations.
In the European Union, Santalum album oil appears in the EFSA's Flavourings Register, indicating acceptance for flavoring purposes in European food applications. It is recognized as a legitimate flavoring ingredient in food regulations across multiple countries.
The lack of FDA GRAS status likely reflects the ingredient's specialized use and relatively small commercial volume rather than safety concerns.
Key Studies
Directly conducted human safety studies specific to Sandalwood Yellow Oil in food applications are limited, which is not uncommon for traditional flavor ingredients used in very small quantities. The primary safety assessment relies on compositional analysis, traditional use history, and the established safety of its primary chemical constituents.
Available literature on santalol compounds, the major components, indicates they are well-tolerated when used in typical food concentrations. The oil's composition remains consistent across quality suppliers, supporting predictable safety profiles.
As with many traditional flavor ingredients, formal toxicological studies beyond compositional analysis are not always conducted when safety history and minimal exposure levels provide reasonable assurance of safety.