| FEMA | 2838 |
| CAS | 9/3/14 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | woody patchouli, |
| Flavor | woody woody, earthy, weedy, balsamic, spicy, camphoreous, |
| Material Notes | This very important perfume oil is produced by steam distillation of the dried leaves of Pogostemon Cablin (also known as Pogostemon Patchouli), a small plant which probably originated in the Philippine Islands and Indonesia where the bulk of today's patchouli oil still is produced. The plant is cultivated for production of essential oil in Sumatra, Malaya, the Seychelle islands, Nossi Be, Hainan and the adjoining China coast and, on a smaller scale in Japan, Brazil, Mauritius and Tanganyika. Blends well with cinnamates and cyclohexanone derivatives. Fixer for amber. tsca definition 2008: extractives and their physically modified derivatives. pogostemon cablin (pogostemon patchouli), labiatae. |