FlavScents AInsights Entry: Zingiber Officinale Extract (CAS: 84696-15-1)
1. Identity & Chemical Information
Zingiber officinale extract, commonly known as ginger extract, is derived from the rhizomes of the ginger plant. It is a natural complex material rather than a single chemical compound. The CAS number for this extract is 84696-15-1. While it does not have a specific FEMA number due to its complex nature, it is recognized in various regulatory frameworks for its use in flavors and fragrances. The extract is characterized by a diverse array of constituents, including gingerols, shogaols, and zingerone, which contribute to its sensory properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ginger extract is renowned for its warm, spicy, and slightly sweet aroma, often described as pungent and zesty. The flavor profile is similarly spicy with a hint of citrus and woody undertones. It serves as an impact note in flavor formulations, providing a characteristic warmth and depth. The intensity of its aroma and flavor can vary significantly depending on the concentration and the specific constituents present.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ginger extract is naturally sourced from the rhizomes of the Zingiber officinale plant, which is cultivated in tropical and subtropical regions worldwide. The primary constituents, such as gingerols and shogaols, are formed through enzymatic processes during the drying and extraction of the rhizomes. This extract is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant material.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, ginger extract is used across a variety of categories, including beverages, confectionery, and savory products. It functions as both a primary flavor and a modifier, enhancing the overall complexity of the flavor profile. Typical use levels in finished products range from 10 to 500 ppm, with lower concentrations providing subtle warmth and higher concentrations delivering a pronounced spicy kick. The extract is generally stable under heat but may degrade under prolonged exposure to light and oxygen.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Ginger extract is utilized in fragrance formulations for its warm and spicy notes, fitting well within oriental and spicy fragrance families. It acts as a middle note, providing a balancing warmth and complexity. Concentration levels in fragrances can vary widely, typically ranging from trace amounts to several percent, depending on the desired intensity and the product type. Its volatility is moderate, contributing to both the initial impact and the lingering scent profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The primary constituents of ginger extract include gingerols, shogaols, and zingerone. These compounds are responsible for the characteristic spicy and warm aroma and flavor. The composition of these constituents can vary based on the origin, harvest time, and processing methods of the ginger rhizomes.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, ginger extract is generally recognized as safe (GRAS) for use in food by the FDA and FEMA. In the European Union, it is permitted under Regulation (EC) No 1334/2008, with specific FL numbers assigned to its constituents. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China recognize ginger extract for its traditional use in food and medicine, while ASEAN countries have varying regulations. In Latin America, Brazil and MERCOSUR countries typically align with international standards but may have specific local requirements.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, ginger extract is considered safe within the typical use levels in food, with no specific ADI established but generally accepted under GRAS status. Dermal exposure in fragrances is also deemed safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, with no significant occupational hazards reported. The risk profiles for food and fragrance applications are similar, with no major safety concerns identified.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ginger extract is valued for its ability to impart warmth and complexity to both flavors and fragrances. It synergizes well with citrus, spice, and woody notes, enhancing the overall sensory experience. Formulators should be cautious of overuse, which can lead to an overpowering spiciness. It is often underutilized in subtle applications where its warmth can provide depth without dominating the profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger extract is well-established, with extensive documentation in both flavor and fragrance applications. Industry practices are well-documented, though some variability in constituent composition is noted due to natural factors. Regulatory frameworks are generally harmonized, with minor regional differences.
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 14:52:09 GMT (p2)
