FlavScents AInsights Entry: Ginger Root Oil CO2 Extract (CAS: 84696-15-1)

1. Identity & Chemical Information

Ginger root oil CO2 extract is a natural complex material derived from the rhizomes of Zingiber officinale. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 84696-15-1. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in flavor and fragrance applications, but specific FL or CoE numbers are not typically assigned to complex extracts like this. The composition of ginger root oil CO2 extract can vary significantly depending on the origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ginger root oil CO2 extract is characterized by its warm, spicy, and slightly woody aroma, reminiscent of fresh ginger. It has a strong, pungent flavor profile with sweet and peppery notes. The intensity of its aroma and flavor can vary, but it is generally considered a high-impact note in formulations. The extract is often used as an impact note or a modifier to add warmth and spice to both flavor and fragrance compositions. Specific taste and odor thresholds are not well-documented, but it is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ginger root oil CO2 extract is naturally sourced from the rhizomes of the ginger plant, Zingiber officinale. The extraction process typically involves supercritical CO2, which helps preserve the delicate volatile compounds that contribute to its characteristic aroma and flavor. This method is preferred for its ability to produce a purer extract without the use of solvents. Ginger is widely recognized as a natural flavor and fragrance material, aligning with consumer preferences for natural product designations.

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

4. Use in Flavors

Ginger root oil CO2 extract is extensively used in flavor applications, particularly in categories such as beverages, confectionery, and savory products. It serves as a key ingredient in creating authentic ginger flavors and is often used to impart warmth and spiciness. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under typical processing conditions but may degrade under prolonged exposure to high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ginger root oil CO2 extract is valued for its spicy and warm aroma, fitting well within oriental and spicy fragrance families. It is used as a trace realism note or a modifier to enhance the complexity of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired effect. The extract contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of ginger root oil CO2 extract typically include zingiberene, β-sesquiphellandrene, and curcumene, among others. These compounds are responsible for the characteristic spicy and warm aroma of the extract. The composition can vary significantly based on factors such as geographic origin and extraction method, making it essential for formulators to verify the specific profile of the extract they are using.

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

6. Regulatory Status (Regional Overview)

In the United States, ginger root oil CO2 extract is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not typically assigned to complex extracts. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for natural extracts. In Latin America, countries like Brazil and MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ginger root oil CO2 extract is considered safe within the typical use levels in food products, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should be aware of potential sensitization in sensitive individuals. IFRA provides guidelines for safe use in fragrances. Inhalation exposure is not typically a concern at the levels used in consumer products, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ginger root oil CO2 extract is prized for its ability to impart a natural, authentic ginger flavor and aroma. It synergizes well with citrus, spice, and floral notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its use to achieve the intended sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ginger root oil CO2 extract is well-established, particularly regarding its sensory profile and typical use levels. However, there are gaps in specific regulatory approvals and toxicological data, which are often addressed through industry-typical practices and harmonized assumptions. Formulators should verify the specific composition of the extract they are using due to variability in natural sources.

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
• If complex natural material: includes section 5a

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 2026-09-14 18:03:41 GMT (p2)