FlavScents AInsights Entry for Galangal Root Oil (CAS: 8024-40-6)
1. Identity & Chemical Information
Galangal root oil is a natural complex material derived from the rhizomes of plants in the Zingiberaceae family, primarily Alpinia galanga. It is not a single chemical compound but a mixture of various constituents. The CAS number for galangal root oil is 8024-40-6. While it does not have a specific FEMA number, it is recognized in the flavor and fragrance industry for its unique sensory properties. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The composition of galangal root oil can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Galangal root oil is characterized by its warm, spicy, and slightly woody aroma, reminiscent of ginger and camphor. It has a pungent, peppery flavor with hints of citrus and pine, making it a versatile component in both flavor and fragrance formulations. The intensity of its aroma is moderate to strong, with a high diffusion rate. It is often used as an impact note in formulations, providing a distinctive spicy kick that enhances the overall sensory experience. Specific odor and taste thresholds are not well-documented, but its potent nature suggests low threshold levels.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Galangal root oil is naturally sourced from the rhizomes of Alpinia galanga, a plant native to Southeast Asia. The oil is typically obtained through steam distillation of the dried rhizomes. It is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products. The formation of its characteristic aroma compounds involves enzymatic processes during the plant's growth and post-harvest handling. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Galangal root oil is used in a variety of flavor applications, particularly in Asian cuisine, where it imparts a spicy, aromatic quality to dishes. It is commonly used in soups, curries, and sauces. In flavor systems, it serves as both an impact note and a background enhancer, adding complexity and depth. Typical use levels in food and beverages range from 5 to 50 ppm, depending on the desired intensity and the specific application. It is generally stable under heat and acidic conditions, although prolonged exposure to air can lead to oxidation and loss of potency.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, galangal root oil is valued for its warm, spicy aroma, which complements a variety of fragrance families, including oriental, woody, and spicy compositions. It is used in perfumes, colognes, and personal care products as a modifier or impact note. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Galangal root oil contains several key constituents, including 1,8-cineole, alpha-pinene, beta-pinene, and methyl cinnamate. These compounds contribute to its characteristic aroma and flavor profile. The composition of the oil can vary based on factors such as origin, harvest time, and processing methods, which should be considered during formulation.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, galangal root oil is generally recognized as safe (GRAS) for use in food flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, it is used in traditional cuisines and is subject to national food safety standards in countries like Japan and China. In Latin America, its use is aligned with regional regulations, such as those in Brazil and MERCOSUR. Explicit approvals and harmonized assumptions vary by region, and formulators should verify compliance with local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, galangal root oil is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should consider potential irritation or sensitization, particularly in sensitive individuals. IFRA guidelines provide recommendations for safe use levels in fragrances. Inhalation exposure is minimal in typical consumer products, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Galangal root oil is valued for its ability to impart a distinctive spicy and aromatic quality to both flavors and fragrances. It synergizes well with other spice and citrus notes, enhancing complexity and depth. Common formulation pitfalls include overuse, which can overpower other components, and underuse, which may result in a lack of desired impact. It is frequently used in combination with ginger, cardamom, and citrus oils to create balanced and harmonious blends.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on galangal root oil is well-established in terms of its sensory profile and typical applications. However, specific numeric values for thresholds and regulatory limits are not always clearly reported, necessitating reliance on industry-typical practices. Known data gaps include detailed toxicological studies and comprehensive regulatory approvals in certain regions.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- Includes section 5a for complex natural material
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-02-13 13:20:10 GMT (p2)