| FEMA | N/A |
| CAS | 91771-48-1 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | spicy warm, spicy, clove, |
| Flavor | N/A |
| Material Notes | Among the comparatively few sources of eugenol from nature is an Indonesian tree, whose bark can be steam distilled to yield an essential oil rich in eugenol. Lawang Oil is probably derived from more than one species of Cinnamomum tree (Cinnamomum Culilawan and others). The bark is collected in Indonesia, Malaya, China and New Guinea. Distillation from locally collected material takes place occasionally in Indonesia from New Guinea material, in Australia. The eugenol content varies according to the species of Cinnamomum used and up to practically 100% of eugenol has been reported. Other oils have a distinct safrole note behind the eugenol, changing the clove like odor to a nutmeg like fragrance. Lawang Oil is a dark yellow brownish oil of warm, rich and spicy odor. |