FlavScents AInsights Entry for Kaempferia Galanga Root Extract (CAS: 92347-13-2)
1. Identity & Chemical Information
Kaempferia galanga root extract, commonly known as galangal or aromatic ginger, is a natural complex material derived from the rhizomes of the Kaempferia galanga plant. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 92347-13-2. It does not have a specific FEMA number or IUPAC name due to its complex nature. The extract is often used in both flavor and fragrance applications due to its unique aromatic properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Kaempferia galanga root extract is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of ginger and camphor. It has a moderate to strong intensity with a distinctive earthy undertone. The extract is often used as an impact note in flavor formulations, providing a spicy and aromatic profile that enhances the overall sensory experience. The taste threshold for this extract is not well-documented, but it is typically used in small quantities to avoid overpowering other flavors.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Kaempferia galanga is native to Southeast Asia, particularly in countries like Indonesia, Malaysia, and Thailand. The extract is obtained from the rhizomes of the plant, which are harvested and processed to produce the essential oil or extract. The formation of its characteristic aroma is primarily due to the presence of compounds such as ethyl cinnamate and methyl cinnamate, which are naturally occurring in the plant. This extract qualifies for "natural flavor" designation under various regulatory frameworks due to its direct derivation from plant material.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Kaempferia galanga root extract is used in a variety of flavor categories, including savory, spice, and herbal applications. It serves as a functional component in flavor systems, providing warmth and complexity. Typical use levels in food and beverages range from 5 to 50 ppm, depending on the desired intensity and the specific application. The extract is relatively stable under heat but may degrade under acidic conditions, which should be considered during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, Kaempferia galanga root extract is utilized in oriental and spicy fragrance families. It acts as a modifier and impact note, contributing to the warmth and depth of the fragrance composition. The extract is typically used in concentrations ranging from 0.1% to 1% in finished products. It has moderate volatility, making it suitable for middle to base note applications.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of Kaempferia galanga root extract include ethyl cinnamate, methyl cinnamate, and camphor. These compounds are responsible for the extract's characteristic aroma and flavor profile. The composition of the extract can vary significantly based on factors such as geographic origin, harvest time, and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Kaempferia galanga root extract is generally recognized as safe (GRAS) for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use is permitted in food and fragrance applications. The United Kingdom follows similar regulations post-Brexit. In Asia, particularly in Japan and China, the extract is used in traditional medicine and culinary applications, with specific regulations varying by country. In Latin America, its use is generally accepted, but specific regulatory guidance should be consulted.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Kaempferia galanga root extract is considered safe at 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 sensitization, especially in leave-on products. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place during handling. 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
Kaempferia galanga root extract is valued for its unique spicy and warm profile, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other spice and herbal notes, enhancing complexity. Formulators should be cautious of its intensity, as overuse can dominate a blend. It is often underutilized in savory applications, where it can add depth and warmth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Kaempferia galanga root extract is well-established in terms of sensory and regulatory aspects. However, there are gaps in specific toxicological data, such as ADI and MSDI values. Industry practices are generally consistent, but variations in extract composition due to natural factors should be considered.
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 2026-11-08 12:33:54 GMT (p2)
