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 IUPAC name or molecular formula due to its complex nature. However, it is recognized by FEMA with the number 2525. Other identifiers include its FL number 02.084 and CoE number 146. 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 slightly sweet aroma, reminiscent of fresh ginger root. It has a pungent, zesty flavor profile with a hint of citrus and woody undertones. The intensity of its aroma and flavor can vary, but it is generally considered to have a strong impact. It is often used as an impact note in flavor formulations, providing a realistic ginger character. The taste threshold for ginger oleoresin is not well-documented, but it is typically used in small amounts due to its potent nature.
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 and non-volatile components of the ginger root. This extraction process is crucial for retaining the full spectrum of ginger's flavor and aroma. Ginger oleoresin is often used in products labeled as "natural flavor" due to its direct derivation from a natural source.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ginger oleoresin is widely used in flavor applications, particularly in the food and beverage industry. It is commonly found in spice blends, sauces, baked goods, and beverages like ginger ale and ginger beer. Its functional role in flavor systems includes providing a warm, spicy note and enhancing the overall flavor profile. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity. Ginger oleoresin is generally stable under heat and acidic conditions but may oxidize over time if not stored properly.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ginger oleoresin is used in various fragrance families, including oriental and spicy compositions. It serves as a modifier or impact note, adding warmth and complexity to the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%. Ginger oleoresin contributes primarily to the middle notes of a fragrance due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Ginger oleoresin contains several key constituents, including zingiberene, curcumene, and gingerol. These compounds contribute to its characteristic aroma and flavor. The composition of ginger oleoresin can vary based on factors such as geographic origin, harvest time, and extraction method. It is important for formulators to consider these variations when using ginger oleoresin in products.
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 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, ginger oleoresin is approved for use in countries like Japan and China, although specific regulations may vary. In Latin America, it is accepted in countries such as Brazil under MERCOSUR guidelines. It is important to verify specific regulatory requirements for each region.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ginger oleoresin is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe at typical use levels. For dermal exposure in fragrances, it is not known to cause significant irritation or sensitization, although IFRA guidelines should be consulted for specific use limits. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be managed with appropriate ventilation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ginger oleoresin is valued for its authentic ginger flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes. Formulators should be cautious of its potency to avoid overpowering the final product. It is often under-used in complex formulations where its full potential can enhance the overall profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger oleoresin is well-established, with comprehensive sensory and regulatory information available. However, variations in composition due to natural factors are common, and formulators should account for these when using ginger oleoresin. Some industry practices may not be fully documented, requiring formulators to rely on experience and testing.
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 2026-06-05 14:49:12 GMT (p2)
