FlavScents AInsights Entry for Ginger (CAS: 84696-15-1)
1. Identity & Chemical Information
Ginger, known scientifically as Zingiber officinale, is a complex natural material commonly used in both flavor and fragrance industries. It is primarily available as an essential oil, oleoresin, or extract. The CAS number for ginger oil is 84696-15-1. While ginger does not have a single IUPAC name due to its complex nature, it is recognized by several identifiers in the industry, including its FEMA number 2522. Ginger oil is composed of various constituents, including sesquiterpenes and monoterpenes, which contribute to its characteristic aroma and flavor.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ginger is renowned for its warm, spicy, and slightly sweet aroma, with a pungent and peppery flavor profile. It is often described as having a fresh, woody, and citrusy undertone. The intensity of ginger's aroma can vary, but it is typically considered a strong impact note in formulations. Its sensory role can range from being a primary character note to a background modifier, depending on the application. Specific odor and taste thresholds are not universally documented, but ginger is known for its potent sensory impact even at low concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ginger is naturally sourced from the rhizomes of the Zingiber officinale plant, which is cultivated in tropical and subtropical regions worldwide. The essential oil is obtained through steam distillation of the dried rhizomes. Ginger's characteristic compounds are formed through enzymatic processes within the plant, contributing to its designation as a natural flavor and fragrance material. The composition of ginger oil can vary significantly based on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ginger is extensively used in flavor formulations across various categories, including beverages, confectionery, baked goods, and savory products. It serves as a primary flavoring agent, providing warmth and spiciness. Typical use levels in food and beverages range from 10 to 100 ppm, with higher concentrations used in products where a pronounced ginger flavor is desired. Ginger's stability is generally good, but it can be affected by prolonged exposure to heat and light, which may lead to oxidation and loss of aroma.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ginger is valued for its fresh, spicy, and invigorating scent, fitting well within the spicy and oriental fragrance families. It is used in a variety of products, including perfumes, colognes, and personal care items. Ginger can act as a top or middle note, providing a lively and warm character. Typical concentrations in fragrance formulations are qualitative, often used in trace amounts to add complexity and depth.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Ginger oil's composition includes major constituents such as zingiberene, β-sesquiphellandrene, and curcumene, along with minor components like geranial and neral. The exact profile can vary based on factors like origin and processing, making it essential for formulators to verify specific batch compositions.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, ginger is recognized as GRAS (Generally Recognized as Safe) for flavor use by FEMA. The European Union lists ginger oil under Regulation (EC) No 1334/2008, with an assigned FL number. Post-Brexit, the UK aligns closely with EU regulations. In Asia, ginger is widely accepted, though specific regulations may vary by country. In Latin America, ginger is generally approved, with Brazil and MERCOSUR countries recognizing its use in food and fragrance applications.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ginger is considered safe for oral consumption within established limits, with an ADI not specifically defined but generally accepted based on traditional use. Dermal exposure in fragrance applications is typically safe, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is generally low risk, but occupational safety measures should be observed in manufacturing settings. 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
Ginger is prized for its versatility and ability to enhance both sweet and savory profiles. It synergizes well with citrus, spice, and floral notes. Formulators should be cautious of overuse, which can overpower other ingredients. It is often underutilized in complex blends where its subtle warmth can add depth without dominating the profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though specific compositional data may vary. Known data gaps are minimal, with regulatory frameworks providing clear guidance.
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 2026-09-21 18:14:04 GMT (p2)
