FlavScents AInsights Entry: Zingiber Officinale Extract (CAS: 84696-15-1)

1. Identity & Chemical Information

• Common Name(s): Ginger extract
• CAS Number: 84696-15-1
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material derived from the rhizomes of Zingiber officinale
• Source: The extract is obtained through processes such as steam distillation or solvent extraction from the ginger rhizome.
• Key Constituents: See section 5a for details.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ginger extract is renowned for its warm, spicy, and slightly sweet aroma, often described as fresh and woody with a hint of citrus. The flavor profile is similarly spicy and pungent, with a characteristic heat that can be both sharp and sweet. The intensity of the aroma and flavor can vary significantly depending on the extraction method and the origin of the ginger. It is typically used as an impact note in both flavor and fragrance formulations, providing a distinctive and recognizable character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ginger extract 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 its characteristic compounds occurs naturally within the plant, with key constituents such as gingerols and shogaols developing through enzymatic processes. These compounds contribute to its designation as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Ginger extract is widely used in flavor applications, particularly in beverages, confectionery, and savory products. It serves as a primary flavoring agent, providing warmth and spice. Typical use levels in finished products range from 10 to 100 ppm, depending on the desired intensity and product type. It is generally stable under heat but can be sensitive to oxidation, which may alter its flavor profile over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, ginger extract is utilized across various fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, adding warmth and complexity. Concentration levels can vary widely, typically ranging from trace amounts to several percent, depending on the desired effect. Its volatility allows it to contribute to both top and middle notes in fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Gingerols: Major pungent compounds contributing to the spicy flavor.
• Shogaols: Formed from gingerols during drying or heat processing, adding pungency.
• Zingiberene: A sesquiterpene contributing to the characteristic aroma.
• Curcumene: Adds to the warm, spicy scent profile.

Composition can vary significantly based on the origin, harvest time, and extraction method.

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

6. Regulatory Status (Regional Overview)

• United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008 for use in food.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Recognized under MERCOSUR regulations, with country-specific approvals.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for consumption at typical flavor use levels. No specific ADI established, but generally recognized as safe.
• Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use in fragrances.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed to prevent sensitization.

Risk profiles are generally similar between food and fragrance applications, with dermal exposure requiring more caution.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ginger extract is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with citrus and other spice notes. Formulators should be cautious of its potential to overpower other components if used excessively. It is often underutilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ginger extract is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though specific compositional data can vary. Regulatory frameworks are generally harmonized, though some regional variations exist.

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 2026-08-26 14:00:30 GMT (p2)