Allium cepa L.: Onion oleoresin / Onion oil / Onion tincture

What it is. Aromatic preparation obtained from the bulb of Allium cepa L. (onion), available as oleoresin, essential oil or tincture extracted by solvent or steam distillation. It is characterised by its sulphur-based volatile compounds responsible for the typical onion odour and taste.

What it is for. This flavouring substance is generally used to make feed more palatable and to standardise the sensory profile of formulas across different animal species and life stages. It would typically be included at low inclusion rates, as is common for group 2b flavouring substances. No specific nutritional function is attributed to it; its role is purely organoleptic.

Points to watch. As a CAS 8002-72-0 flavouring substance, it falls under group 2b with no numerical maximum content specified in the sources. Composition may vary depending on raw material origin and extraction process; batch-to-batch consistency should be checked. Store away from light and heat to limit loss of volatile compounds.