Warm, sweet-spicy aroma reminiscent of sassafras and root beer, with a soft woody-anisic character. Has a slightly medicinal, camphoraceous edge and a rounded balsamic sweetness that persists into a mild woody drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1239.
Colorless or very pale straw-colored oily liquid. Solidifies in the cold.
Insoluble in water, soluble in alcohol and oils. Poorly soluble in propylene glycol and glycerin.
Sweet and warm-spicy, woody-floral odor of moderate tenacity.
The taste in concentrations below 100 ppm is warm, spicy, but not as 'rooty' as that of Sassafras oil.
The use of Safrole in perfumery has always been very small. The three major natural oils (or fractions of oils): North American Sassafras oil, Brazilian Ocotea oil, and Camphor oil fractions, have been preferred in perfumery on account of their lower cost, pleasant odor complex and ready availability.
Safrole has been used in flavors for more than half a century, prior to its banning from food flavors according to the American Food and Drug Administration regulation in 1958.
Safrole is produced exclusively by isolation from natural oils. The Brazilian Ocotea oil and the Formosan-Japanese-Chinese Camphor oil fractions are the main sources. They contain 70 to 90% Safrole.