FlavScents AInsights Entry: Ginger Oleoresin Africa (CAS: 8002-60-6)
1. Identity & Chemical Information
Ginger oleoresin Africa is a natural complex material derived from the rhizomes of the ginger plant, Zingiber officinale. It is not a single chemical compound but a mixture of volatile oils and resins. 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 flavor and fragrance applications, but specific FL or CoE numbers are not typically assigned to oleoresins. The composition of ginger oleoresin can vary significantly depending on the origin, harvest time, and processing methods used.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ginger oleoresin is characterized by its warm, spicy, and slightly woody aroma, with a pungent and zesty flavor profile. It is known for its intense and diffusive scent, which can be both invigorating and comforting. The oleoresin serves as an impact note in formulations, providing a strong ginger character that can enhance both the aroma and flavor of products. While specific taste and odor thresholds are not well-documented, ginger oleoresin is typically used in small amounts due to its potency.
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, which is cultivated in various regions, including Africa. 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 retaining the full spectrum of ginger's aromatic and flavor properties. Ginger oleoresin is often used in products labeled as "natural flavor" or "natural fragrance" due to its 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 products such as ginger ale, baked goods, confectionery, and savory sauces. The oleoresin acts as a flavor enhancer, providing a robust ginger taste that can range from mild to intense depending on the concentration used. Typical use levels in finished products are generally low, often ranging from 10 to 100 ppm, with higher concentrations used in more intensely flavored products. Stability considerations include sensitivity to heat and oxidation, which can affect the flavor profile over time.
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, spicy, and woody compositions. It serves as a modifier or impact note, adding warmth and complexity to perfumes, colognes, and personal care products. The oleoresin is typically used in trace amounts due to its strong scent, with concentrations varying based on the desired intensity and product type. Its volatility contributes to its role as a middle note, providing a lasting spicy aroma.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Ginger oleoresin contains several key constituents that contribute to its characteristic aroma and flavor. These include gingerols, shogaols, and zingerone, which are responsible for the pungency and spicy notes. The composition of these constituents can vary based on factors such as geographic origin and extraction method. It is important to note that the exact profile may differ between batches.
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 products. In the European Union, it is regulated under Regulation (EC) No 1334/2008, where it is approved for use as a flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for the use of oleoresins in food and fragrance products. In Latin America, regulations may vary, but ginger oleoresin is commonly used in both flavor and fragrance applications.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ginger oleoresin is considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure through food products is generally low, with an acceptable daily intake (ADI) not specifically established but considered safe under GRAS status. Dermal exposure in fragrance products is also deemed safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to the low volatility of the oleoresin. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ginger oleoresin is valued for its intense and authentic ginger flavor and aroma, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with citrus, spice, and woody notes, enhancing the overall complexity of a product. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-used in products where a subtle ginger note is desired, providing an opportunity for innovation in formulation.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ginger oleoresin is well-established, with extensive documentation on its sensory properties and applications. Industry practices are well-documented, although specific numeric values for thresholds and use levels may vary. Known data gaps include precise toxicological thresholds, which are generally inferred from industry standards and historical use.
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 2026-06-12 13:32:35 GMT (p2)