EUGENOL NATUREL – spicy, warm and woody note with hints of cloves and sweet cinnamon

Colorless or very pale straw-like liquid.
Very sparingly soluble in water, it mixes with alcohol and oils, and is soluble in propylene glycol and diluted alkalis. Viscosity and color increase with age and exposure to air and daylight.
Powerful, warm, spicy aroma, quite dry and almost pungent, drier and more pungent than clove bud oil, less peppery and woody than clove leaf oil.
Warm and spicy flavor, slightly pungent if not too diluted. The taste is usually followed by a sensation of heat in the mouth, followed by a burning sensation, the duration of which depends on the acidity or alkalinity of the saliva. The pungency depends on the concentration of eugenol.
Widely used in perfumery compositions, usually in clove, where isoeugenol is preferred, despite the almost universal use of eugenol in published formulations. Eugenol is generally used in large quantities in incense, oriental fragrances, rosé bases, some varieties of fougère, "Blue Grass"-type perfumes, etc., as well as in all modern spice variants.
As for food flavorings, this phenol is used not only in spice blends, but also as a flavor modifier for mint, nuts, fruit complexes, and rare flavors such as dates, etc.
Eugenol is not a substitute for clove bud oil in flavorings, but it can enhance the flavor and add a clove-like note to your spice blend.
Concentrations in ready-to-eat foods range from 10 to 100 parts per million in sweets and baked goods, up to 200 parts per million in meat products, and up to 500 parts per million in chewing gum. This level can reach the same level in toothpaste, but is typically less than 300 parts per million in oral care products.
Production: Through extraction from clove leaf oil, or clove stem oil, or cinnamon leaf oil, sometimes from bay leaf oil or clove bud oil.
This phenol remains one of the most important chemicals for the production of perfumes and flavorings obtained exclusively from natural sources by simple extraction (alkaline washing).
In perfumery, eugenol is used in amber, vanilla, clove, rose, and spicy fragrances. It adds a spicy and vanilla nuance to floral notes.
Eugenol is used in perfumery, flavorings, essential oils, and medicine as a local antiseptic and anesthetic. It is a key ingredient in Indonesian kretek (clove) cigarettes. It was used in the production of iso-eugenol for vanillin, although most vanillin is now produced from phenol or lignin. When mixed with zinc oxide, eugenol forms a material with restorative and prosthetic applications in dentistry. It is commonly used in wisdom tooth extractions complicated by dry sockets. Clove oil is becoming increasingly popular as an anesthetic for aquarium fish, as well as for wild fish, when used for research and therapeutic purposes.
Turns red under light. Not suitable for candles and shower gels.
Iso-eugenol is an isomer of eugenol, as the double bond in the two molecules simply moves from one molecule to the other. However, its scent is fruity and less woody and vanilla-like. Ortho- and meta-eugenols also exist, but they are rarely used in perfumery. For example, the scent of meta-eugenol is very similar to that of eugenol and has a strong clove-like note.
Frambinon® and stilryl acetate are also the main isomers of eugenol, although they have completely different odors: fruity and raspberry-like for one and rhubarb-like for the other.
As alternatives to eugenol, dihydroeugenol and eugenylacetate can be used.