| FEMA | 2591 |
| CAS | N/A |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | herbal herbal, hyssop, |
| Flavor | herbal hyssop, |
| Material Notes | yssopus Officinalis has been known and cultivated as a culinary herb and for medicinal uses for hundreds of years. The plant grows wild in the coastal areas of the south of France, Italy, Yugoslavia and is cultivated in these countries and in Bulgaria, Hungary and Holland for the purpose of distillation of its essential oil. Hungary and France regularly produce small quantities of the oil by steam distillation of the overground parts of the plant, harvested immediately prior to inflorescence. Smaller quantities of oil are produced in Holland and Germany. Hyssop Oil is a pale yellow or faintly greenish yellow to almost colorless oil of a powerful, somewhat sharp, but sweet camphoraceous odor and with a warm aromatic, spicy backnote. |