| FEMA | N/A |
| CAS | 8022-91-1 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | floral sweet, floral, bois, de, rose, coriander, woody, herbal, camphoreous, |
| Flavor | spicy spicy, floral, bois, de, rose, coriander, camphoreous, herbal, berry, tropical, |
| Material Notes | This oil is steam distilled from the Ho Sho variety of the tree, Cinnamomum Camphora which is widely cultivated in Formosa, Japan and, to a minor extent on the Chinese mainland. The leaves of the above tree can be stripped off once or twice a year without damaging the tree. The leaves of felled trees can also be utilized. Thus, there is ample and inexpensive botanical, material ready for the production of Ho Leaf Oil. Blends well with damascones. tsca definition 2008: extractives and their physically modified derivatives. cinnamomum camphora, lauraceae. |