leek oleoresin

Leek oleoresin is a natural extract obtained from Allium ampeloprasum var. porrum, commonly known as leek. This oleoresin comprises concentrated flavor components derived from the leek plant, presenting characteristic sulfurous aroma and taste notes typical of the allium family. It is also referenced under synonyms such as allium porrum oleoresin and Allium porrum ext. The physical form usually appears as a viscous liquid with a potent pungent profile. The compound is listed in authoritative chemical databases such as PubChem, facilitating detailed compositional and regulatory data access. Extraction typically involves solvent or mechanical methods from leek tissues, concentrating the flavor constituents for use in various applications.

Leek oleoresin naturally occurs in the leek plant, Allium ampeloprasum var. porrum, where sulfur-containing compounds contribute to its distinctive flavor profile. Its primary use is as a flavoring agent, particularly in food products seeking to impart savory, sulfurous notes reminiscent of fresh leek. The oleoresin can serve as a natural alternative to synthetic flavorings in culinary formulations. Regulatory bodies such as FEMA (US) recognize leek oleoresin within flavoring agent classifications, guiding permissible usage levels and safety standards. It is not intended for fragrance applications due to its potent and specific organoleptic properties.

Leek oleoresin is characterized by a viscous, oil-like consistency with strong sulfurous odor and flavor traits derived from its allium origin. The presence of organosulfur compounds influences its volatility and stability, which are critical factors in formulation. The oleoresin’s limited water solubility and lipophilic nature require suitable solvent systems for incorporation into product matrices. Its thermal sensitivity should be considered during processing to preserve flavor integrity. The molecular composition reflects a complex mixture of sulfur-containing molecules that contribute to its pungent sensory impact. These properties guide its effective use in flavor design and ensure consistency within targeted applications.

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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 oleoresin usage levels up to:
	not for fragrance use.

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

allium porrum oleoresin

Chemidplus:0084650157