Product overview
Garlic Oil is a botanical aroma material evaluated for Garlic and savory flavor systems, Seasoning and meat flavor formulations, Feed and botanical formulation development. Commercial selection should confirm botanical species, plant part, country of origin, extraction process, marker profile, organoleptic quality, oxidation status, allergens and destination-market requirements; a CAS number alone does not fully define an essential-oil grade.
Function & Usage
- Create Flavor & Modify Taste
Builds, reinforces or rounds a target flavor profile and can support taste masking according to the selected ingredient and approved use level. Typical uses: Garlic and savory flavor systems, Seasoning and meat flavor formulations, Feed and botanical formulation development.
- Design Fragrance & Aroma Profiles
Adds a defined citrus, floral, fruity, spicy, vanilla or fixative note to a fragrance accord, subject to odor and allergen evaluation. Typical uses: Garlic and savory flavor systems, Seasoning and meat flavor formulations, Feed and botanical formulation development.
- Select Essential Oils & Botanical Aromatics
Provides a botanical aroma, sensory or carrier function defined by species, plant part, origin, extraction method and batch GC or fatty-acid profile. Typical uses: Garlic and savory flavor systems, Seasoning and meat flavor formulations, Feed and botanical formulation development.
Product information
- Primary category:
- Flavors, Fragrances & Essential Oils, Food & Nutrition, Animal Nutrition
- Subcategory:
- Essential Oils
- CAS No.:
- 8000-78-0
- Form:
- Clear to colored volatile oil
- Content / Grade:
- Natural steam-distilled garlic oil / standardized flavor preparation; Allium sativum origin specified; diallyl sulfides and marker profile by grade
- Applications:
- Garlic and savory flavor systems, Seasoning and meat flavor formulations, Feed and botanical formulation development
- Hazard / Transport:
- Natural complex substance with composition that varies by botanical species, plant part, origin and extraction process. Flammable or combustible, skin/eye irritation, sensitization, aspiration and aquatic-hazard classifications may apply; oxidation can increase sensitization. Confirm botanical identity, GC profile, allergens, IFRA or food-use status where applicable, flash point, SDS and transport classification for the offered batch.
- Storage:
- Keep tightly sealed in compatible light-resistant packaging in a cool, dry, dark and well-ventilated place. Minimize air and headspace exposure, protect from heat, ignition sources, oxidizers and direct sunlight, and follow the batch-specific shelf life; nitrogen blanketing may be used for oxidation-sensitive grades.