FlavScents AInsights Entry: Ginger Oleoresin (CAS: 8002-60-6)
1. Identity & Chemical Information
Ginger oleoresin is a natural complex material derived from the rhizomes of Zingiber officinale. It is not a single compound but a mixture of volatile oils and non-volatile resinous components. The CAS number for ginger oleoresin is 8002-60-6. It does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers include its use in various regulatory and industry contexts, but specific numbers like FL or CoE are not typically assigned to oleoresins. The composition of ginger oleoresin can vary significantly depending on the source, harvest time, and extraction method.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ginger oleoresin is characterized by its warm, spicy, and pungent aroma, reminiscent of fresh ginger root. It has a strong, penetrating odor with a sweet, woody undertone. The flavor is similarly intense, providing a hot, spicy taste with a slight sweetness. The oleoresin is often used as an impact note in flavor formulations, providing a realistic ginger profile. Odor and taste thresholds are not well-documented, but the material is known for its potent sensory impact, requiring careful dosing in formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ginger oleoresin is naturally sourced from the rhizomes of the ginger plant, Zingiber officinale. The oleoresin is obtained through solvent extraction, which captures both the volatile oils and the non-volatile resinous components. This extraction process is crucial for achieving the full flavor and aroma profile of ginger. Ginger is widely recognized as a natural flavor and fragrance material, fitting well within "natural flavor" designations due to its direct derivation from plant material.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ginger oleoresin is extensively used in flavor applications, particularly in beverages, confectionery, and savory products. It serves as a key flavoring agent in ginger ales, candies, and spice blends. The typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and product type. Stability considerations include sensitivity to heat and oxidation, which can affect the flavor profile over time. Formulators often use antioxidants to preserve the oleoresin's quality.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, ginger oleoresin is used in various product types, including perfumes, soaps, and lotions. It contributes to the spicy and warm notes in fragrance compositions, often serving as a middle note due to its moderate volatility. Typical concentration ranges in fragrances are qualitative, with usage depending on the desired intensity and product type. The oleoresin adds depth and complexity, enhancing the overall fragrance profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Ginger oleoresin typically contains major constituents such as zingiberene, curcumene, and gingerol. These compounds contribute to its characteristic aroma and flavor. The composition can vary based on factors like geographic origin and extraction method, making it essential for formulators to verify the specific profile of the oleoresin they are using.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, ginger oleoresin is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not typically assigned to oleoresins. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil and MERCOSUR members have their own regulatory frameworks, often aligning with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, ginger oleoresin is considered safe within typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for safe use in fragrances. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation. Risk profiles are similar for both food and fragrance applications, with safety ensured through adherence to regulatory guidelines.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ginger oleoresin is valued for its intense and authentic ginger flavor and aroma. It synergizes well with other spices and citrus notes, enhancing the overall profile of formulations. Common pitfalls include overuse, leading to an overpowering flavor, and underuse, resulting in a lack of impact. Formulators should carefully balance ginger oleoresin with other ingredients to achieve the desired sensory effect.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger oleoresin is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are well-documented, though specific numeric values for thresholds and use levels may vary. Known data gaps include precise sensory thresholds and comprehensive regulatory listings for all 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 2026-09-28 11:51:01 GMT (p2)
