FlavScents AInsights Entry: Ginger Root Oil (CAS: 8007-08-7)

1. Identity & Chemical Information

Ginger root oil, derived from the rhizomes of Zingiber officinale, is a complex natural material rather than a single chemical compound. It is commonly referred to as ginger essential oil. The CAS number for ginger root oil is 8007-08-7. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance compendiums. The oil is characterized by a diverse array of constituents, including sesquiterpenes and monoterpenes, which contribute to its distinctive aroma and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ginger root oil is renowned for its warm, spicy, and woody aroma with a hint of citrus. The flavor is similarly spicy and pungent, with a sweet undertone. It serves as an impact note in formulations, providing a characteristic ginger warmth and depth. The intensity of ginger root oil can vary, but it is generally considered a middle to top note in fragrance compositions. Specific odor and taste thresholds are not well-documented, but its potent nature suggests low threshold levels.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ginger root oil is naturally sourced from the rhizomes of the ginger plant, Zingiber officinale, primarily through steam distillation. The oil's composition can vary significantly depending on the geographical origin, harvest time, and processing methods. Ginger is widely used in culinary applications, and its oil is often labeled as a "natural flavor" or "natural fragrance" due to its plant-based origin.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, ginger root oil is used across various categories, including beverages, confectionery, and savory products. It functions as a primary flavoring agent, imparting a spicy and warm character. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust applications like ginger ales or spiced confections. The oil is relatively stable under heat but can be susceptible to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ginger root oil is utilized in fragrance formulations within the spicy and oriental families. It acts as a modifier and impact note, providing warmth and complexity. Concentration ranges in perfumes and personal care products typically vary from 0.1% to 1%, depending on the desired intensity. The oil contributes primarily to the middle notes of a fragrance composition, with moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Ginger root oil's composition includes major constituents such as zingiberene, β-sesquiphellandrene, and curcumene. Other notable components include α-farnesene and geranial. The exact composition can vary based on factors like origin and processing, influencing the oil's sensory characteristics.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, ginger root oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The UK follows similar regulations post-Brexit. In Asia, ginger root oil is widely accepted, though specific regulations may vary by country. In Latin America, countries like Brazil recognize its use in both flavors and fragrances, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ginger root oil is considered safe within the typical use levels in food, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling. 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 root oil is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with citrus and spice notes, enhancing complexity. Formulators should be cautious of its potent nature, as overuse can dominate a composition. It is often underutilized in subtle applications where its warmth can add depth without overpowering.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ginger root oil is well-established, with comprehensive sensory and regulatory information available. However, industry practices regarding specific use levels and synergies are often undocumented, relying on formulator expertise. Some variability in composition due to natural factors remains a known gap.

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 2026-08-20 19:44:41 GMT (p2)