| FEMA | 2992 |
| CAS | 8000-25-7 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | herbal fresh, camphoreous, woody, balsamic, herbal, minty, |
| Flavor | herbal rosemary, |
| Material Notes | Rosemary Oil is steam distilled from the flowers, leaves and twigs of wild growing Rosmarinus Officinalis A which is found in numerous forms and subvarieties. The plant grows wild in abundance in Spain, France, Corsica, Italy, Sardinia Yugoslavia, the U.S.S.R., Turkey, the Middle East, Libya, Tunisia, Algeria and Morocco. Distillation is performed mainly in Spain, Tunisia, Yugoslavia, France and Morocco. Spain supplies by far the bulk of all rosemary oils, but the quality of Spanish oils varies from the very best to the very poorest of all rosemary oils. Rosemary Oil is a pale yellow or almost colorless, mobile liquid of strong, fresh, woody herbaceous, somewhat minty forest like odor. The high fresh notes vanish quickly, yielding to a clean, woody balsamic bodynote which tones out in a dry herbaceous, but very pleasant and tenacious, bitter sweet note. There is considerable difference in the odor of the various types of rosemary oil. isolated from rosmarinus officinalis l. tsca definition 2008: extractives and their physically modified derivatives. rosmarinum officinalis, labiatae. |