Kaempferia galanga root CO2 extract (CAS 936843-30-0) — Spicy Heart to base Note Fragrance Ingredient
Kaempferia galanga root CO2 extract
CAS 936843-30-0
What Is Kaempferia galanga root CO2 extract?
Kaempferia galanga root CO2 extract comes from a tropical ginger relative native to Southeast Asia. You’ll encounter its warm, spicy aroma in traditional medicines, Asian cuisine, and niche perfumes. This extract matters because it captures the plant’s full aromatic complexity better than steam distillation, offering perfumers an authentic, multi-dimensional spice note with earthy undertones.
Safety Profile
USE WITH AWARENESSWhat Does Kaempferia galanga root CO2 extract Smell Like?
The CO2 extract bursts open with a vivid ginger-pepper explosion – imagine freshly grated galangal root meets cracked black peppercorns. As it settles, the heart reveals an intriguing duality: warm cinnamon-like sweetness intertwined with cool camphoraceous edges. The dry-down lingers as an earthy, woody base with subtle floral whispers, like damp forest floor after rain. Unlike steam-distilled versions, this extraction method preserves the rhizome’s full spectrum, including rare heavier molecules that add depth and longevity.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used as a sophisticated pepper alternative, adding dry heat without overwhelming sweetness. The CO2 extraction’s earthy facets help bridge the fragrance’s spicy top to its vanilla base.
Michel Roudnitska employs it for its authentic Southeast Asian character, blending with rose and citrus to create a spice market illusion with remarkable realism.
Chemistry, Properties & Perfumer Guide
The Chemistry
Kaempferia galanga CO2 extract contains over 50 identified compounds, dominated by ethyl p-methoxycinnamate (up to 25%) and ethyl cinnamate (15-20%). These phenylpropanoids create the characteristic spicy-sweet profile. The supercritical CO2 process extracts heavier sesquiterpenes like kaempferol glycosides that steam distillation misses, contributing to the extract’s exceptional tenacity. The exact composition varies by harvest time – early morning digs yield higher volatile content while afternoon harvests favor resinous compounds.
Physical & Chemical Properties
| Extraction Method | Supercritical CO2 |
|---|---|
| Color | Golden brown viscous liquid |
| Solubility | Soluble in ethanol, oils; insoluble in water |
Key Constituent Properties
| Constituent | CAS | MW | BP °C | XLogP | Vapor P. |
|---|---|---|---|---|---|
| Ethyl p-methoxycinnamate | 24393-56-4 | 206.24 | 310 °C | 3.1 | 0.0003 mmHg |
| Ethyl cinnamate | 103-36-6 | 176.21 | 271 °C | 2.8 | 0.01 mmHg |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Adds natural spice complexity |
| Home Fragrance | 1-3% | Up to 8% | Creates warm, inviting atmospheres |
Classic Accords
Tip: Pre-dilute to 10% in triethyl citrate to prevent crystallization in alcohol bases.
Alternatives & Comparisons
For sharper, more linear pepper notes without the cinnamon sweetness. Better for fresh applications where galanga’s earthiness might muddy the composition.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No restrictions under IFRA 51st Amendment. Contains no regulated allergens.
GHS Classification
RIFM Assessment
RIFM assessment ongoing. Preliminary data suggests safe use at current industry levels.
Sustainability
Wild harvesting threatens some populations, but sustainable cultivation is expanding in Thailand and Indonesia. CO2 extraction has lower environmental impact than solvent methods, using recyclable CO2 and requiring less energy than steam distillation. Some producers now implement blockchain traceability for ethical sourcing.
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References
- Jirovetz et al. (2001). Analysis of the essential oil of the rhizomes of Kaempferia galanga L. Flavour and Fragrance Journal. DOI:10.1002/ffj.1052
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
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