| FEMA | N/A |
| CAS | 93455-95-9 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | woody woody, fresh, spicy, camphoreous, ginger, minty, eucalyptus, |
| Flavor | N/A |
| Material Notes | Hedychium Spicatum, cultivated in India and Japan for its flowers and very fragrant roots. In India, an Attar Ekangi is prepared from the rhizomes, while in Japan the rhizome is known as Sanna. The essential Oil is produced by steam distillation of the comminuted rhizomes. Sanna Oil is a viscous, pale yellow to amber liquid, occasionally showing a deposit of a crystalline mass. The crystals are usually odorless when purified. The liquid part of the oil consists almost entirely of cinnamates. This makes the oil quite interesting and unique. The odor of freshly prepared Sanna Oil is woody spicy with a camphoraceous fresh woody topnote and an increasingly spicy, cinnamon type of body note of immense richness and tenacity. On dryout, it becomes again less sweet, but remains spicy woody. |