| FEMA | 2508 |
| CAS | 8000-46-2 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | 324 |
| Organoleptic Notes |
|
| Odor | floral floral, green, spicy, rose, red, dill, powdery, |
| Flavor | floral floral, spicy, green, rose, red, herbal, citrus, waxy, |
| Material Notes | Freshly distilled Geranium Bourbon Oil has a very peculiar, rather obnoxious topnote which is partly due to dimethyl sulfide. The latter is probably not present as such in the leaves, but is produced during the rapid decaying of the plant material immediately prior to the field distillation. Bois de rose really improves geranium. tsca definition 2008: extractives and their physically modified derivatives. pelargonium graveolens or pelargonium radula, geraniaceae. |