Ginger CO2 extract

Freshly cut ginger, lemon, hot spice, a little earth and wood. The total extract carries the pungency and a warmer, rounder odour than the oil; the select extract is brighter and closer to fresh ginger.

Ginger CO2 extract has no dedicated standard in the IFRA 51 index. Citral, when present from fresh-type ginger, is IFRA-restricted (2020) and an EU-labelled allergen above threshold.

The total extract contains gingerols, the pungent principles, which can feel hot on skin at high concentration. Store dark, sealed and cool.

Ginger is the rhizome of Zingiber officinale, a tropical herb from South and Southeast Asia. India and China are the largest producers; Nigeria is an important exporter of dried ginger. Vietnam grows ginger in many provinces for domestic and export markets.

CO2 extraction uses compressed carbon dioxide as the solvent. Under subcritical conditions CO2 takes mainly the volatile fraction, giving a product called a select extract. Under supercritical conditions it also takes lipids and non-volatiles, giving a total extract. On depressurisation the CO2 evaporates completely and leaves no solvent residue.

Distilled ginger oil contains only the volatile fraction. Gingerols and shogaols, the pungent compounds, are practically non-volatile and stay in the residue. A total CO2 extract keeps them, which is why it is also used in food flavours for heat.

Ginger odour varies by source: Indian and African ginger tends to be earthier and warmer, fresh Australian and Chinese ginger richer in citral and lemon. Dried and fresh ginger also smell different.

In perfumery ginger CO2 extract serves spicy tops, colognes, woody and gourmand accords. It pairs with citrus, orange flower, cedarwood and vetiver. The select extract is easier to use in fine fragrance because it carries less fat.