Carrot Seed Oil is obtained by steam distillation of the mature fruits (seeds) of Daucus carota. This yields 0.5–1.5% oil by weight. Its signature constituent, carotol, imparts the characteristic warm, woody-earthy aroma and contributes to its antioxidant bioactivity. Additional components include daucol, α-pinene, β-caryophyllene, and β-bisabolene.
Literature documents antioxidant, antimicrobial, hepatoprotective, and skin-regenerating activities. In food applications it is used as a natural flavor at very low levels (typically 1–20 ppm) in savory blends, sauces, and functional beverages. Most global use is concentrated in cosmetic and skin-care products where it is valued for anti-aging, toning, and revitalizing benefits. Meets FEMA GRAS (FEMA 2244) and is listed under FDA 21 CFR 182.20 as a natural flavoring substance.