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chive oleoresin

Chive oleoresin is a natural extract from Allium schoenoprasum providing a distinct alliaceous flavor used primarily as a flavoring agent.

General Material Description

Chive oleoresin is a concentrated natural extract obtained from the leaves of Allium schoenoprasum, commonly known as chive. This oleoresin captures the characteristic alliaceous aroma and flavor of fresh chives, contributing a savory and mildly pungent note. It is known also by synonyms such as allium buhseanum oleoresin and allium sibiricum oleoresin, reflecting botanical varieties within the Allium genus. The oleoresin typically appears as a viscous, aromatic substance used in flavor development for food products. Its chemical composition includes sulfur-containing compounds characteristic of alliaceous plants. Detailed chemical data and identifiers can be accessed via linked resources such as PubChem. The extraction process generally involves solvent extraction from fresh or dried plant material, resulting in a product that retains much of the original sensory profile of chive.

Occurrence, Applicability & Potential Uses

Chive oleoresin derives from the chive plant, Allium schoenoprasum, a member of the onion family widely cultivated for culinary use across many regions. The oleoresin is employed primarily as a flavoring agent to impart a fresh and savory onion-garlic note in processed foods, seasonings, and savory snacks. Its use is particularly valued in formulations requiring the characteristic alliaceous flavor without the moisture of fresh herbs. Regulatory frameworks such as FEMA (US) recognize chive oleoresin as a flavoring substance. Due to its concentrated nature, recommended usage levels are tailored to flavor impact and do not extend to fragrance applications. The natural origin and specific sensory traits also underpin its incorporation into specialty culinary blends and enhanced flavor systems.

Physico-Chemical Properties Summary

The key physico-chemical properties of chive oleoresin influence its functionality in flavor applications. Being a viscous liquid extract, it possesses solubility characteristics relevant to oil-based and non-aqueous food matrices. The molecular composition includes sulfur-containing organics responsible for its distinctive alliaceous aroma, which is relatively volatile and sensitive to oxidation. Its stability depends on storage conditions, as exposure to heat and light can degrade the aroma profile. These properties necessitate careful handling during formulation to preserve the sensory attributes. The oleoresin’s concentrated nature allows low-dose incorporation, enabling precise flavor modulation without compromising product texture or appearance.

FAQ

What is chive oleoresin and how is it characterized?
Chive oleoresin is a concentrated extract derived from Allium schoenoprasum leaves, capturing the natural flavor and aroma of chives. It is characterized by an alliaceous, mildly pungent taste typical of the Allium family. The extract is a viscous liquid containing key sulfur compounds that provide its distinctive sensory properties. It serves as a flavoring agent in food formulations where fresh chive flavor is desired without the bulk or moisture of fresh herbs.
How is chive oleoresin sourced and where is it commonly used?
Chive oleoresin is sourced by solvent extraction of fresh or dried chive leaves, concentrating the flavor components into an oleoresin form. It predominantly finds use in the flavoring of savory food products, such as snacks, sauces, and seasoning blends. The oleoresin’s concentrated flavor profile allows it to enhance the sensory characteristics of foods with an onion-garlic note. Its use is typically confined to flavor applications rather than fragrances, in accordance with safety recommendations.
Are there any safety regulations or standards governing chive oleoresin?
Yes, chive oleoresin is regulated as a flavoring agent under standards such as FEMA (US), which assess its suitability for food use. Current hazard information indicates no significant classification for toxicity or hazard under OSHA (US) guidelines, and specific precautionary statements are not established. Usage levels should align with flavoring purposes, with no recommendation for fragrance use. Comprehensive toxicological data are referenced through authoritative databases including EPA and FDA sources.

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Other Information

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General Material Information

Preferred name chive oleoresin
Trivial Name Chive, ext.
Short Description allium schoenoprasum oleoresin
CAS Number 89997-59-1
ECHA Number 289-695-1
FDA UNII Search
Synonyms
  • allium buhseanum oleoresin
  • allium schoenoprasum oleoresin
  • allium schoenoprasum var. buhseanum oleoresin
  • allium schoenoprasum var. laurentianum oleoresin
  • allium schoenoprasum var. sibiricum oleoresin
  • allium sibiricum oleoresin
  • Chive, ext.

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Alliaceous
chive
General comment Chive

Occurrences

Safety Information

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 chive oleoresin usage levels up to:
not for fragrance use.

Safety references

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
allium schoenoprasum oleoresin
Chemidplus:0089997591