Cardamom Guatemala SFE CO₂ Extract

Cardamom Guatemala SFE CO₂ Extract Technical Ingredient Overview

• 🔎 Chemical Name — Elettaria cardamomum seed supercritical CO₂ extract

• 🧪 Synonyms — Cardamom CO₂ extract, Cardamom SFE extract, Green cardamom supercritical extract, Elettaria cardamomum SFE

• 📂 CAS Number — 8000-66-6 (cardamom oil/extract complex)

• 📘 FEMA Number — 2241 (GRAS status for flavor use)

• ⚖️ Molecular Weight — Complex natural mixture; not applicable as single compound

• 📝 Odor Type — Warm-spicy, aromatic, camphoraceous, balsamic-woody

• 📈 Odor Strength — High to very high; highly diffusive and penetrating

• 👃🏼 Odor Profile — Opens with sharp, camphoraceous-eucalyptol notes reminiscent of 1,8-cineole, transitions to warm-spicy aromatic character with balsamic-woody heart, finishing with sweet-floral, slightly minty undertones; significantly richer and more complete than steam-distilled cardamom oil

• ⚗️ Uses — Fine fragrance (oriental, floral, chypre compositions), flavor applications (Scandinavian baked goods, Indian cuisine, beverages), functional fragrance, aromatherapy

• 🧴 Appearance — Pale yellow to greenish-yellow viscous liquid or semi-solid resinoid; more viscous than steam-distilled oil due to higher concentration of non-volatile components

What is Cardamom Guatemala SFE CO₂ Extract?

Cardamom Guatemala SFE (Supercritical Fluid Extraction) CO₂ extract is an advanced form of cardamom extract obtained through supercritical carbon dioxide extraction of whole green pods and seeds from Elettaria cardamomum(L.) Maton, a perennial herbaceous plant of the Zingiberaceae family. This extraction method represents a significant technological advancement over traditional steam distillation, preserving the complete aromatic profile and natural identity of the raw material through low-temperature processing (Marongiu, Piras, & Porcedda, 2004).

The SFE process operates under supercritical conditions—above CO₂'s critical point of 31°C and 73.8 bar—where the fluid exhibits combined gas-like and liquid-like properties that enable superior penetration into plant matrices and selective extraction of target compounds. The technology is particularly valued for its ability to capture both volatile and semi-volatile fractions while avoiding thermal degradation and solvent residues.

Guatemala cardamom specifically refers to Elettaria cardamomum cultivated in Alta Verapaz Department, which produces approximately 70% of Guatemala's total cardamom output. Guatemala became the world's largest cardamom producer in 1979-1980, surpassing India, and currently supplies approximately 50% of global production. Guatemalan cardamom is characterized by higher quality standards and distinct olfactory nuances compared to Asian varieties, with more pronounced minty-peppery characteristics.

Historical Background

The cultivation of cardamom dates back thousands of years, with the earliest references found in Sumerian texts and ancient Ayurvedic writings. Cardamom was historically one of the most expensive spices globally, ranking third after saffron and vanilla in economic value.

Introduction to Guatemala: Cardamom was introduced to Guatemala before World War I by German coffee planter Oscar Majus Kloeffer. Following World War II, production expanded significantly, reaching 13,000-14,000 tons annually by the late 20th century. The crop was strategically developed in Guatemala's highland regions (600-1200m altitude), where temperate climate conditions proved ideal for cultivation (Ashokkumar, Murugan, Dhanya, & Warkentin, 2020).

Development of SFE Technology: Supercritical fluid extraction was initially discovered in 1822 by Baron Charles Cagniard de la Tour, who observed changes in solvent behavior at specific pressure and temperature values. The term "critical point" was coined by Thomas Andrews in 1869. However, industrial application of SFE for natural product extraction did not emerge until the mid-1980s, driven by the desire to reduce organic solvent usage and preserve heat-sensitive compounds.

Application to Cardamom: The first systematic studies on supercritical CO₂ extraction of cardamom appeared in scientific literature in the early 2000s. Marongiu et al. (2004) conducted pioneering comparative analysis demonstrating that SFE-CO₂ extraction at optimized parameters (9.0 MPa, 40°C, 1.2 kg/h CO₂ flow) could achieve yields of approximately 5.5% while maintaining superior composition fidelity compared to hexane extraction. Major fragrance houses, particularly dsm-firmenich, subsequently developed commercial-scale SFE operations in their Natural Ingredients Innovation Center in Grasse, France, specifically targeting high-grade Guatemalan cardamom.

Olfactory Profile

Scent Family: Aromatic-spicy with camphoraceous-herbaceous facets; classified within warm spices and aromatic seeds family

Main Descriptors:

• Top notes: Sharp, penetrating, camphoraceous-medicinal (1,8-cineole dominant), eucalyptol-like freshness, slightly green-herbaceous

• Heart notes: Warm-spicy aromatic character, balsamic-woody depth, sweet resinous quality, subtle floral undertones

• Base notes: Sweet-floral persistence, soft minty coolness, woody-balsamic drydown with tenacious warmth

Intensity: Very high; the SFE extract exhibits significantly greater intensity than steam-distilled cardamom oil due to concentration of both volatile and semi-volatile fractions. Minimum perceptible threshold is approximately 0.04-0.05 mg% in flavor applications.

Tenacity: Exceptional; demonstrates remarkable longevity with persistent warm-spicy character extending 24+ hours on blotter. The extract's higher concentration of α-terpinyl acetate (35-45%) and presence of non-volatile components contribute to superior tenacity compared to steam-distilled oil.

Volatility: Functions as top-to-heart note with extended persistence. The SFE process captures compounds across the volatility spectrum:

• Highly volatile monoterpenes (top note): 1,8-cineole, α-pinene, limonene

• Moderately volatile oxygenated monoterpenes (heart note): α-terpinyl acetate, linalyl acetate, α-terpineol

• Lower volatility sesquiterpenes and non-volatiles (base note): nerolidol, fixed oils, waxes

Fixative Role: While not classified as a true fixative, cardamom SFE extract contributes substantivity to fragrance compositions through its balanced profile of volatile and semi-volatile constituents. The presence of trace waxes and higher molecular weight components (extracted selectively by supercritical CO₂) enhances overall blend tenacity.

Chemical Profile Specificity: According to Marongiu et al. (2004), optimal SFE extraction yields an extract with the following major components:

• α-Terpinyl acetate: 35-45% (primary sweet-floral ester)

• 1,8-Cineole: 21-35% (camphoraceous-medicinal note)

• Linalyl acetate: 5-8% (floral-fresh facet)

• Limonene: 3-6% (citrus brightness)

• Linalool: 3-5% (soft floral complexity)

• Sabinene: 2-4% (spicy-woody character)

• α-Terpineol: 2-3% (lilac-floral nuance)

• Nerolidol: 1-2% (woody-floral depth)

The SFE extract contains significantly higher levels of α-terpinyl acetate compared to steam-distilled oil, which contributes to its sweeter, more rounded aromatic profile. Guatemala-origin material specifically demonstrates higher α-terpinyl acetate content (42-46%) compared to Indian varieties (32-42%), resulting in enhanced sweet-spicy balance with less camphoraceous harshness.

Applications in Fine Fragrance

Cardamom Guatemala SFE extract serves multiple functional roles in modern perfumery:

Primary Compositional Roles:

• Spice accord construction: Essential component in warm spice blends, particularly in oriental and gourmand fragrances

• Aromatic freshness: Provides clean, diffusive opening in fougère, aromatic-fresh, and citrus-aromatic compositions

• Floral enhancement: Adds warm-spicy depth to white floral bouquets (particularly muguet, rose, jasmine) and prevents excessive sweetness

• Chypre complexity: Contributes warm-aromatic facets to modern chypre structures, bridging citrus-aldehydic tops with woody-mossy bases

Synergistic Blending Behavior: Arctander (1960) describes cardamom oil as providing "not only spiciness, but also a warm, sweet note which fits into floral bases such as muguet and rose." The SFE extract demonstrates exceptional compatibility with:

• Resins and balsams: Olibanum, benzoin, Peru balsam, labdanum—enhances warm-spicy facets

• Citrus oils: Bergamot, lemon, mandarin—provides aromatic bridge between fresh top and spicy heart

• Florals: Ylang-ylang, rose otto, neroli, jasmine—adds warm complexity without overwhelming delicate floral notes

• Woods: Cedarwood derivatives, sandalwood, vetiver—reinforces woody-balsamic drydown

• Other aromatics: Lavender, rosemary, clary sage—creates aromatic-herbal complexity

Typical Concentration Ranges:

• Fine fragrance: 0.5-3% in alcoholic perfumes

• Functional fragrance (soaps, detergents): 0.1-0.8%

• Aromatherapy applications: 0.5-2%

Notable Fragrance Types:

• Oriental perfumes (amber, vanilla-spice)

• Modern fougères (aromatic-fresh masculines)

• Floral-oriental compositions

• Aromatic-woody fragrances

• Spiced gourmands

Performance in Formula

Behavior in Blends: The SFE extract demonstrates superior performance compared to steam-distilled cardamom oil due to its more complete compositional profile. The presence of trace non-volatile components (waxes, fixed oils) extracted by supercritical CO₂ contributes to better substantivity and reduced volatility loss during formulation aging.

Solubility Characteristics:

• Highly soluble in alcohol (ethanol, perfumer's alcohol)

• Excellent miscibility with dipropylene glycol (DPG)

• Compatible with most fragrance solvents and carriers

• May require gentle warming (40-50°C) for complete dissolution due to semi-solid wax components

Formula Stability:

• Excellent oxidative stability due to natural antioxidants (tocopherols) preserved during SFE extraction

• Does not discolor significantly under normal storage conditions

• Stable in both aqueous and anhydrous systems

• Compatible with both synthetic and natural fragrance ingredients

Impact on Overall Composition: The diffusive, highly volatile nature of 1,8-cineole provides immediate aromatic impact, while α-terpinyl acetate contributes sustained heart note development. The extract functions as both a top-note freshener and heart-note modifier, creating aromatic complexity throughout the fragrance evolution.

Industrial & Technical Uses

Flavor Industry Applications: Cardamom SFE extract is extensively used in food and beverage flavoring:

• Scandinavian and Northern European baked goods (bread, pastries, cookies)

• Indian cuisine (curries, spice blends, garam masala)

• Beverages (coffee blends, chai, liqueurs, alcoholic beverages)

• Confectionery and desserts

• Meat seasonings and savory applications

• Typical usage levels: 0.20-0.50% depending on application

Pharmaceutical and Oral Care:

• Digestive aid formulations

• Oral hygiene products (toothpaste, mouthwash)

• Pharmaceutical flavor masking

• Traditional medicine preparations

Extraction Process Specifications: According to Marongiu et al. (2004), optimal SFE parameters for cardamom extraction are:

• Pressure: 9.0 MPa (90 bar)

• Temperature: 40°C

• CO₂ flow rate: 1.2 kg/h

• Particle size: 250-425 μm

• Extraction yield: 5.5% (comparable to steam distillation at 5.0%)

• Separation: Two-stage separator (first at 9.0 MPa/-10°C for wax removal; second at 1.5 MPa/10°C for oil collection)

Technical Advantages of SFE vs. Steam Distillation:

• Preservation of heat-sensitive compounds (no thermal degradation)

• Complete aromatic profile retention (volatiles + semi-volatiles)

• No solvent residues (GRAS-approved CO₂)

• Selective extraction capability (adjustable by pressure/temperature)

• Reduced extraction time (10-60 minutes vs. several hours)

• Higher concentration of α-terpinyl acetate

• Enhanced antioxidant and natural pigment content

Regulatory & Safety Overview

IFRA Status: No restrictions apply to cardamom oil or SFE extract in the current IFRA Standards (51st Amendment, effective 2023). Cardamom oil (CAS 8000-66-6) is not listed among prohibited or restricted materials. Full IFRA documentation available at: https://ifrafragrance.org/standards-library

EU Cosmetics Regulation (EC 1223/2009): Cardamom oil is permitted for use in cosmetic products. The extract may contain naturally occurring allergens that require labeling per Annex III if present above specified thresholds:

• Linalool (if >10 ppm in leave-on products; >100 ppm in rinse-off products)

• Limonene (if >10 ppm in leave-on products; >100 ppm in rinse-off products)

• Eugenol (if >10 ppm in leave-on products; >100 ppm in rinse-off products)

Manufacturers must analyze actual allergen content and declare on product labeling as required by European Commission Regulation.

FEMA Status: FEMA 2241—Cardamom oil is designated as GRAS (Generally Recognized As Safe) for use as a flavoring substance. The SFE extract, being derived from the same botanical source through GRAS-approved CO₂ extraction, falls under the same classification for flavor applications.

Toxicology: Cardamom oil and extracts are considered mildly toxic by ingestion at high doses. Mutation data have been reported in scientific literature, but cardamom has a long history of safe use in food and fragrance at appropriate concentrations. The LD50 (oral, rat) data for cardamom oil indicates low acute toxicity. No significant dermal sensitization issues have been reported at typical use concentrations in fragrance and cosmetic applications.

Food Safety: Cardamom SFE extract is approved for use in food products as a natural flavoring substance in numerous jurisdictions, including:

• EU: Listed in Commission Regulation (EU) No 872/2012

• USA: FDA 21 CFR 182.20 (essential oils, oleoresins, and natural extractives)

• Codex Alimentarius: Approved natural flavoring substance

References

• Ashokkumar, K., Murugan, M., Dhanya, M. K., & Warkentin, T. D. (2020). Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton]—A critical review. Journal of Ethnopharmacology, 246, 112244. https://doi.org/10.1016/j.jep.2019.112244

• Arctander, S. (1960). Perfume and flavor materials of natural origin. Elizabeth, NJ: Published by the author.

• European Commission. (2009). Regulation (EC) No 1223/2009 of the European Parliament and of the Council on cosmetic products. Official Journal of the European Union, L 342, 59-209.

• Firmenich. (2023). Cardamom green pod Guatemala SFE [Technical product sheet]. Retrieved from https://www.firmenich.com/product/cardamom-green-pod-guatemala-sfe-pe-920370-0

• Hamdy, S. A., Prabha, R., Singh, D. P., & Farag, M. A. (2024). Cardamom seed bioactives: A review of agronomic factors, preparation, extraction and formulation methods based on emerging technologies to maximize spice aroma economic value and applications. Food Chemistry, 462, 141009. https://doi.org/10.1016/j.foodchem.2024.141009

• International Fragrance Association. (2023). IFRA Standards—51st Amendment. Geneva: IFRA. Retrieved from https://ifrafragrance.org/standards-library

• Marongiu, B., Piras, A., & Porcedda, S. (2004). Comparative analysis of the oil and supercritical CO₂ extract of Elettaria cardamomum (L.) Maton. Journal of Agricultural and Food Chemistry, 52(20), 6278-6282. https://doi.org/10.1021/jf034819i

• Reverchon, E., & De Marco, I. (2006). Supercritical fluid extraction and fractionation of natural matter. The Journal of Supercritical Fluids, 38(2), 146-166. https://doi.org/10.1016/j.supflu.2006.03.020

• Sigma-Aldrich. (2024). Cardamom oil certified organic NOP [Product specification]. CAS 8000-66-6. Retrieved from https://www.sigmaaldrich.com/US/en/product/aldrich/w224123

• U.S. Food and Drug Administration. (2024). Code of Federal Regulations Title 21, Part 182.20: Essential oils, oleoresins (solvent-free), and natural extractives (including distillates). Washington, DC: FDA.

• Winarsi, H., Sasongko, N. D., Purwanto, A., & Nuraeni, I. (2014). Antioxidant and antihypertensive activities of cardamom (Elettaria cardamomum) in fructose-induced hypertensive rats. Research Journal of Medicinal Plant, 8(5), 215-221. https://doi.org/10.3923/rjmp.2014.215.221

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