| FEMA | 2604 |
| CAS | 8012-91-7 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | 249 |
| Organoleptic Notes |
|
| Odor | terpenic fresh, balsamic, terpenic, woody, carrot, seed, fir, needle, peppery, |
| Flavor | terpenic juniper, terpenic, fruity, earthy, spicy, oily, balsamic, cooling, citrus, |
| Material Notes | Commercial Juniper Berry Oil is produced by two methods: The best oil is steam distilled from the crushed, dried or partially dried, ripe berries. Occasionally water distillation is used. The greater part of all commercial juniperberry oil, however, is derived from the fermented fruits as a byproduct of the central European juniper brandy manufacturing. It should be noted that juniper berries contain certain amounts of fixed oil, occasionally called juniper oil. minimizes hepatic reperfusion injury. tsca definition 2008: extractives and their physically modified derivatives. juniperus communis, cupressaceae. |