| FEMA | N/A |
| CAS | 9000-75-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | green green, dill, fresh, terpenic, |
| Flavor | green elemi, |
| Material Notes | Ethyl alcohol is a comparatively poor solvent for elemi, but some perfumers prefer to extract only once with one or two parts of ethyl alcohol. It will be necessary to filtrate the extract before it cools off. A smaller yield of resinoid is thus obtained, but it presents the heart of the fragrance of elemi in a more concentrated form and higher concentration of the rare but important oxygenated components of elemi. tsca definition 2008: extractives and their physically modified derivatives. it is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes. (canarium commune, burseraceae). |