| FEMA | 2836 |
| CAS | 8000-68-8 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | herbal herbal, parsley, |
| Flavor | herbal parsley, |
| Material Notes | Also known as Parsley Leaf Oil, this oil is produced by steam distillation of the top of the flowering parsley plant, Petroselinum Sativum. Parsley is a native of the eastern Mediterranean countries and it has been known and used in food for more than 2000 years. The plant seems to have come to England as late as 1548 and to the U.S.A. about a century later. For those who know parsley, it might be easier to describe the odor of the oil as being very similar to that of the fresh cut herb. Parsley Herb Oil is used very rarely, if used at all, in perfumery. tsca definition 2008: extractives and their physically modified derivatives. petroselinum savitum, umbelliferae. |