galbanum resinoid

Galbanum resinoid, also known by synonyms such as Galbanum gum and Ferula galbaniflua resinoid, is a natural aromatic resin obtained from the plant Ferula galbaniflua. It is characterized by a green, woody, balsamic odor with dry green pepper and foliage nuances, making it widely valued in perfumery and flavor formulation. The resinoid appears as a viscous, semi-solid extract and is typically dissolved in solvents such as dipropylene glycol or alcohol for use. This resin possesses a complex scent profile that includes herbal, mossy, and floral (hyacinth, daffodil) notes. It can be referenced through established chemical databases such as PubChem. Galbanum resinoid is derived through solvent extraction from the gum-resin exuded by the stem and roots of Ferula galbaniflua, native to regions of the Middle East and Mediterranean basin.

Galbanum resinoid naturally occurs as a resinous exudate from the Ferula galbaniflua plant, which grows primarily in Iran and neighboring areas. Its notable green and balsamic fragrance qualities make it a valued ingredient in flavor and fragrance industries. According to IFRA (Global) standards, galbanum resinoid can be used safely within defined concentration limits. It finds applications in fine perfumery, where it helps impart green, woody, and amber accords including herbal and forest-like nuances. In flavoring, it is used in very low amounts to contribute green, mossy, and balsamic undertones. Its inclusion in complex fragrance formulations enhances depth and substantivity, making it a versatile material across personal care and household product categories.

Galbanum resinoid is soluble in alcohol but not in water, requiring appropriate solvents for formulation use. It exhibits a green, woody odor with pronounced substantivity, remaining perceptible for approximately 400 hours at 50 % concentration in dipropylene glycol. The resin has a shelf life of at least 36 months when stored in cool, dry, and light-protected conditions within tightly sealed containers. Its chemical stability supports inclusion in a range of consumer product types, including bath foams, soaps, hair sprays, and lipsticks without significant degradation. The resin’s sensory profile and chemical stability influence its role in complex blends, where it contributes durable woody-green notes.

	ferula galbaniflua resinoid
Canada Domestic Sub. List:	9000-24-2
Pubchem (sid):	135289496

Export Tariff Code:	3301.30.0000
Wikipedia:	View

Safety information

European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 24 - Avoid contact with skin. S 25 - Avoid contact with eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
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:
oral-rat LDLo 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 39S, 1992.
Dermal Toxicity:
skin-rabbit LDLo 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 39S, 1992.
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
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
omega-pentadecalactone	Max. Found: 0.1 % and Reason: Sensitization
Recommendation for galbanum resinoid usage levels up to:
	2.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	2.40000
beverages(nonalcoholic):		0.04000	0.25000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	50.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		0.05000	0.50000
fruit ices:		0.05000	0.50000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	1.70000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

ferula galbaniflua resinoid

Chemidplus:0009000242