garlic oleoresin

Garlic oleoresin is a concentrated natural extract from Allium sativum, commonly known as garlic. It manifests as a viscous oily substance rich in sulfur-containing compounds that contribute to its characteristic pungent and roasted garlic odor and flavor. This oleoresin is sometimes referred to by synonyms such as allium pekinense oleoresin and oleoresin garlic. The product typically exhibits a sulfurous aroma with roasted, savory, and burnt nuances reminiscent of sauteed onions and garlic. It is used primarily as a flavoring ingredient in food and beverage applications. For chemical reference, garlic oleoresin is linked to compounds listed under the PubChem database. The extract is generally prepared through solvent extraction methods from garlic bulbs, enabling concentration of the organosulfur compounds responsible for its distinctive sensory properties.

Garlic oleoresin is derived from the garlic plant, Allium sativum, known for its bioactive sulfur compounds contributing to its flavor and aroma. This compound is utilized primarily in the flavoring of food products to impart characteristic garlic notes with roasted and sautéed nuances. It finds applications in flavoring agents and adjuvants across several culinary contexts including coffee flavorings where a subtle garlic or onion note is desirable. Its usage conforms to guidelines such as those from FEMA (Flavor and Extract Manufacturers Association) in the United States, which evaluates natural oleoresins for safe application in food formulations. This standardization supports its incorporation at recommended levels assuring consistent flavor performance and regulatory compliance.

Garlic oleoresin exhibits properties that influence its handling and formulation, such as a flash point of approximately 168 degrees Celsius (converted from 168°F as specified), indicating relative safety under normal processing temperatures. The material typically has a shelf life of 12 months when stored under proper conditions, preserving its sensory qualities. Its sulfurous odor profile derives from volatile organosulfur compounds readily soluble in propylene glycol and similar solvents. The viscous nature impacts its blending behavior with other flavor ingredients. Such properties inform its use in liquid flavor systems and suitability for various delivery formats in flavor enhancement.

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:
flavoring agents and adjuvants
Recommendation for garlic oleoresin usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf