백지 오일 is prized in both traditional Chinese medicine and modern flavor/fragrance industries for its distinctive warm-spicy aroma profile and its bioactive coumarin content. The essential oil is obtained by steam distillation of the thoroughly dried taproots. This yields 0.2–0.5% by weight. Primary volatile components include α-pinene, myrcene, sabinene, 1-dodecanol, and trace furocoumarins (imperatorin, isoimperatorin, byakangelicin).
Literature reports anti-inflammatory, analgesic, antimicrobial, and skin-whitening activities attributed to the coumarin fraction. In food applications it functions as a flavoring agent at low dosages (typically 10–100 ppm) in Asian-style broths, marinades, herbal 음료, and nutraceutical formulations. Due to phototoxicity risk from furocoumarins, topical cosmetic use is limited. Meets FEMA GRAS criteria for 천연 flavor complex and conforms to Chinese Pharmacopoeia standards.