leek oil

Leek oil is an essential oil derived from Allium ampeloprasum var. porrum, commonly known as leek. This oil exhibits a characteristic sulfurous and alliaceous odor and flavor reminiscent of onion and garlic. Known also by synonyms such as allium porum oil and Leek, ext., it is valued for its natural flavoring properties in culinary applications. The oil is typically obtained through extraction processes that preserve its unique organoleptic profile. Its molecular constituents contribute to the strong, sulfur-containing aroma and taste, aligning with other members of the allium family. Detailed chemical information and standardized vocabulary for leek oil are available via public chemical databases like PubChem.

Leek oil occurs naturally in the leek plant, Allium ampeloprasum var. porrum, part of the allium botanical family which also includes garlic and onion. It is employed primarily as a flavoring agent to impart sulfurous and alliaceous notes characteristic of these vegetables. Such use is common in enhancing flavors in food products where a natural garlic, leek, or onion profile is desired. The oil’s application in flavoring aligns with guidelines established by FEMA (US), which governs flavoring substances to ensure appropriate use levels and safety. Its strong character makes it suitable for low-concentration inclusion to provide pungent, savory sensory attributes without overpowering the overall formulation.

Leek oil is characterized by a pronounced sulfurous and alliaceous aroma profile, primarily due to organosulfur compounds inherent in the allium family. Its volatile constituents confer a pungent sensory impression identifiable at low concentrations. The oil's physicochemical properties influence its handling and formulation compatibility; it is generally soluble in organic solvents such as propylene glycol, as demonstrated at 0.10% concentrations for sensory assessment. Stability considerations relate to its sulfur-containing compounds, which may be sensitive to oxidation or degradation under certain conditions. These factors affect its effective incorporation into flavor blends, requiring attention to solvent choice and storage environment to preserve sensory integrity.

	allium porum oil
Pubchem (sid):	135326083

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for leek oil usage levels up to:
	not for fragrance use.

Safety references

Daily Med:search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

allium porum oil

Chemidplus:0084650157