cardamom oleoresin

Cardamom oleoresin is a natural concentrated extract derived predominantly from the seeds of Elettaria cardamomum, a plant species recognized for its aromatic and flavorful qualities. This oleoresin exhibits a characteristic herbal odor and flavor profile with additional nuances of spicy, balsamic, camphoraceous, floral, and woody notes, often accompanied by hints of orange rind and ginger. Known by several synonyms such as elettaria cardamomum l. maton oleoresin and cardamomum officinale oleoresin, it serves as an important raw material in the flavor and fragrance industries. The extraction process typically involves solvent methods to obtain the oleoresin, which preserves the complex aroma and flavor constituents characteristic of the plant. For further chemical and structural details, its entry is documented in PubChem. This material is sourced principally from cultivated cardamom seeds and is valued for its potency and consistency in sensory applications.

Cardamom oleoresin occurs naturally in the seeds of Elettaria cardamomum, a flowering plant native to the tropical forests of India and surrounding regions. It is primarily utilized as a flavoring and fragrance agent across food, beverage, and perfumery sectors. The oleoresin effectively replicates or replaces the aroma and taste of cardamom seeds in formulations, contributing herbal and spicy notes alongside complex citrus and woody facets. It finds application as a substitute for various related botanical extracts such as caraway seed, coriander, and ginger, enhancing diverse flavor profiles from savory to sweet. The International Fragrance Association (IFRA) (Global) standards govern its use in fragrance compositions to ensure safety and compliance in consumer products. Additionally, cardamom oleoresin is valued for its stability and concentrated sensory impact, which makes it suitable for inclusion in spice blends, confectionery, baked goods, and beverages.

Cardamom oleoresin is a viscous, concentrated extract with physico-chemical properties influenced by its source material and extraction method. It has a flash point approximately 54 degrees Celsius (130 degrees Fahrenheit), indicating moderate volatility and flammability under controlled conditions. Its oily nature facilitates incorporation into lipid systems and flavor matrices, while the complex mixture of essential oils and resins contributes to its strong aroma and flavor intensity. The oleoresin’s stability and solubility characteristics support its use in diverse formulations, where the herbal and spicy odor notes persist effectively. These properties must be considered in product development and storage to maintain aromatic quality and ensure safety during handling and processing.

	elettaria cardamomum l. maton oleoresin
Pubchem (sid):	135272594

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.90.1000
FDA Listing of Food Additive Status:	View
Wikipedia:	View

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:

flavor and fragrance agents

RIFM Fragrance Material Safety Assessment: Search

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

elettaria cardamomum l. maton oleoresin

Chemidplus:0977090826