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Sharp, bright, almost carbonated. Ginger smells like lemon zest crushed with cracked black pepper over warm, dry earth — a spice that reads as fresh. The CO2 extract captures the full pungent bite of the raw rhizome; the steam-distilled oil is softer, more woody-citrus, stripped of its fire.
- Type
- Sirovina
- Olfactive family
- Začinski
- Source
- spice
- Chemical class
- terpenes
Miris
Teroar i hemotipovi
Detaljno
Zanimljivosti
The pungent heat in ginger comes from 6-gingerol (C17H26O4, CAS 23513-14-6), a phenolic ketone that shares a vanillyl moiety with capsaicin (chili heat) and piperine (black pepper heat). All three activate the TRPV1 ion channel — the same nociceptor responsible for the sensation of burning — through nearly identical binding poses, docking into the S4–S5 linker region of the channel protein. Three unrelated plant families converged on the same molecular trick to produce the same sensation of heat.
Dobijanje i hemija
Način dobijanja
Two primary extraction routes for perfumery. Steam distillation of dried, ground rhizome: yield 1.5–3.0% (ISO 16928:2014 specifications — density d25 0.871–0.882, refractive index nD20 1.4880–1.4940, optical rotation -28° to -45°). Produces a sesquiterpene-rich oil dominated by zingiberene, lacking gingerol pungency. Supercritical CO2 extraction: produces an oleoresin (30–50% essential oil, 24–35% pungent gingerols/shogaols) capturing both volatile terpenes and non-volatile phenolic ketones. The CO2 product is thicker, darker, and far more potent — the preferred material in fine fragrance. Dried rhizome is the commercial standard for both methods; fresh rhizome yields a brighter oil but is rarely used at scale. Major producing countries: India (largest by volume), Nigeria (high zingiberene content), China, Indonesia, Jamaica (premium quality, limited output).
- Formula
- C₁₅H₂₄ (zingiberene, CAS 495-60-3, MW 204.35 — dominant sesquiterpene, 20–30%) · C₁₇H₂₆O₄ (6-gingerol, CAS 23513-14-6, MW 294.39 — pungent principle, CO2 extract only)
- CAS
- 8007-08-7 (essential oil) · 84696-15-1 (CO2 extract / oleoresin)
- Botanički naziv
- Zingiber officinale Roscoe
- Izgled
- pale yellow clear liquid
- Jačina mirisa
- Srednji
- Sinonimi
- GINGEMBRE ZINGIBER GINGER ROOT INGWER
Ginger essential oil (CAS 8007-08-7) is not individually restricted by IFRA as of the 51st Amendment (January 2024). However, it contains restricted constituents — notably citral (geranial + neral) and geraniol — whose cumulative levels in a finished formula must comply with their respective IFRA Standards. No prohibition, no specified maximum for the oil itself.
- Tačka ključanja
- 254.00 °C @ 760 mm Hg
- Tačka paljenja
- 54.44 °C (130 °F) TCC — steam-distilled oil
- Relativna gustina
- 0.871 to 0.882 @ 25 °C (steam-distilled oil, ISO 16928)
- Indeks prelamanja
- 1.4880 to 1.4940 @ 20 °C (steam-distilled oil, ISO 16928)
U parfemima
Ginger functions as a top-to-heart note, providing spicy brightness and kinetic energy. Its simultaneous warmth and freshness make it unusually adaptable: it lifts citrus accords (bergamot, lemon, yuzu), adds spark to woody bases (vetiver, cedar, sandalwood), and introduces peppery warmth to aromatic fougères and lavender compositions. CO2 extract is standard in fine fragrance for its full, naturalistic bite. The steam-distilled oil serves in functional products and as a lighter alternative where pungency is unwanted. Zingerone (vanillylacetone, CAS 122-48-5) is the principal synthetic used to replicate ginger's sweet-spicy quality — it smells sweeter and less citrusy than the natural, more vanillic. In gourmand compositions, ginger's heat complements vanilla and tonka without the clove-like heaviness of eugenol-based spice notes.
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