| FEMA | 2598 |
| CAS | 8022-96-6 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | floral jasmin, floral, oily, waxy, spicy, phenolic, jammy, fruity, |
| Flavor | floral jasmin, |
| Material Notes | Do not use on any part of the body because of sensitizing potential. This product is obtained by alcohol extraction of the fat from the trays in the enfleurage process. The application of the Enfleurage process to the jasmin flowers is an old and well known method of extraction, but it has become increasingly impractical or uneconomical due to the higher cost of labor. The method is employed almost exclusively in the Grasse region of France where the industry and its people have a century old experience and inherited skill for flower treatment. from jasminum (oleaceae). tsca definition 2008: extractives and their physically modified derivatives. jasminum officinale, oleaceae. |