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 frameworks, but specific numbers such as 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 process, which affects its sensory and functional properties.

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 intensity of its aroma makes it a potent impact note in formulations. The taste is similarly pungent and spicy, with a slight sweetness. While specific odor and taste thresholds are not well-documented, ginger oleoresin is known for its ability to impart a robust ginger flavor even at low concentrations, making it a valuable component in both flavor and fragrance applications.

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 preserving the full spectrum of ginger's flavor and aroma compounds. Ginger is widely recognized as a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients in food and personal care products.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ginger oleoresin is extensively used in flavor formulations, particularly in categories such as beverages, confectionery, baked goods, and savory products. It serves as a primary flavoring agent, providing the characteristic spicy and warm notes of ginger. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and the product matrix. It is generally stable under heat and acidic conditions, although it may be susceptible to oxidation, necessitating appropriate storage and formulation strategies to maintain its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ginger oleoresin is used across various fragrance families, including oriental, spicy, and gourmand. It acts as a modifier and impact note, adding warmth and complexity to fragrance compositions. Typical concentration ranges in perfumes and personal care products vary, but it is often used at low levels due to its potent aroma. Ginger oleoresin contributes primarily to the top and middle notes of a fragrance, offering a fresh and invigorating scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Ginger oleoresin contains several key constituents, including zingiberene, curcumene, and gingerol, which contribute to its characteristic aroma and flavor. The composition can vary based on factors such as geographic origin and extraction method. These constituents are responsible for the oleoresin's pungency and warm, spicy notes.

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 use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific considerations for its use as a natural flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, regulations can vary, but ginger oleoresin is typically accepted as a natural flavoring agent.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ginger oleoresin is considered safe for oral consumption within the typical use levels in food. The acceptable daily intake (ADI) is not specifically established, but it is used within industry-typical levels that ensure a wide margin of safety. For dermal exposure, ginger oleoresin may cause irritation or sensitization in sensitive individuals, and its use in fragrances is subject to IFRA guidelines. Inhalation exposure is generally low risk, but occupational exposure should be managed to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ginger oleoresin is valued for its intense and authentic ginger flavor, making it a staple in both flavor and fragrance formulations. It synergizes well with citrus, spice, and sweet notes, enhancing the overall complexity of a product. Formulators should be cautious of its potency, as overuse can lead to overpowering flavors or aromas. 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 ginger oleoresin is well-established, particularly regarding its sensory properties and typical use levels. However, there are gaps in specific toxicological data, such as precise ADI values. Industry practices are generally well-documented, but variations in composition due to natural factors can introduce some uncertainty.

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 2026-03-26 19:09:58 GMT (p2)