FlavScents AInsights Entry for Ginger (CAS: 84696-15-1)
1. Identity & Chemical Information
Ginger, known scientifically as Zingiber officinale, is a natural complex material primarily used in flavor and fragrance applications. It is derived from the rhizome of the ginger plant and is commonly referred to as ginger oil or ginger extract. The CAS number for ginger oil is 84696-15-1. While ginger does not have a single molecular structure due to its complex nature, it is composed of various constituents that contribute to its characteristic aroma and flavor. Notably, gingerol, shogaol, and zingerone are key compounds that define its sensory profile. Ginger is recognized by FEMA with the number 2522 and is listed under various regulatory identifiers, including FL number 02.014 and CoE number 146.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ginger is renowned for its warm, spicy, and slightly sweet aroma, which is both pungent and refreshing. Its flavor profile is similarly complex, offering a sharp, peppery taste with a hint of lemon and woody undertones. The intensity of ginger's aroma and flavor can vary significantly depending on its concentration and the method of extraction. Ginger is often used as an impact note in both flavor and fragrance formulations, providing a distinctive and recognizable character. The taste threshold for ginger is relatively low, making it a potent ingredient even at minimal 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, including India, China, and Indonesia. The formation of ginger's characteristic compounds occurs through enzymatic processes within the plant, particularly during the drying and processing stages. Ginger is widely used in natural flavor and fragrance formulations due to its authentic and robust profile. Its designation as a natural flavor or fragrance is supported by its direct extraction from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ginger is a versatile ingredient in the flavor industry, commonly used in categories such as beverages, confectionery, baked goods, and savory products. It serves as both a primary flavor and a background enhancer, adding warmth and complexity to formulations. Typical use levels in finished products range from 10 to 100 ppm, with higher concentrations used in products where ginger is a dominant flavor. Ginger's stability is generally good, though it can be sensitive to prolonged heat exposure, which may alter its flavor profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ginger is utilized across various fragrance families, including oriental, spicy, and fresh compositions. It acts as a modifier and impact note, providing a lively and invigorating top note that transitions smoothly into the heart of the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity and product type. Ginger's volatility contributes to its role as a top to middle note, offering a bright and uplifting aroma.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Ginger oil is composed of several key constituents, including gingerol, shogaol, zingerone, and various sesquiterpenes such as zingiberene and bisabolene. The composition of ginger oil can vary significantly based on factors such as geographic origin, harvest time, and processing methods. These constituents are responsible for ginger's characteristic spicy and warm aroma and flavor.
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) by FEMA for flavor use. In the European Union, ginger is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.014. The United Kingdom follows similar regulations post-Brexit. In Asia, ginger is widely accepted in countries like Japan and China, though specific regulations may vary. 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 Acceptable Daily Intake (ADI) not specifically defined but generally recognized as safe at typical use levels. Dermal exposure in fragrance applications is also considered safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to ginger's moderate volatility, though occupational exposure should be managed with standard safety practices. 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 valued for its ability to impart warmth and complexity to both flavors and fragrances. It synergizes well with citrus, spice, and floral notes, enhancing overall product appeal. Formulators should be mindful of ginger's potency, as overuse can lead to an overpowering effect. It is often underutilized in savory applications, where it can add depth and interest. Balancing ginger with complementary ingredients is key to achieving a harmonious formulation.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger is well-established, with extensive documentation available from authoritative sources. Industry practices are generally consistent, though some variability exists in composition due to natural factors. Known data gaps are minimal, with most regulatory and safety information clearly defined.
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 14:51:42 GMT (p2)
