Camphor tree, Cinnamomum camphora linalooliferum, ext. Struktur

Camphor tree, Cinnamomum camphora linalooliferum, ext.

Bezeichnung:Camphor tree, Cinnamomum camphora linalooliferum, ext.

CAS-Nr91745-89-0

Englisch Name:Camphor tree, Cinnamomum camphora linalooliferum, ext.

CBNumberCB0935838

Molgewicht0

MOL-DateiMol file

Gefahreninformationscode (GHS)

Camphor tree, Cinnamomum camphora linalooliferum, ext. Chemische Eigenschaften,Einsatz,Produktion Methoden

Chemische Eigenschaften
The camphor is a tall, majestic tree native to the Far East (China, Taiwan, Japan). This evergreen tree has aromatic leaves and stems, red leaves maturing to dark green, and yellow flowers. The initial or whole camphor oil is obtained by steam distillation of the trees classified as C. camphora Sieb. and a number of related varieties, including hon-sho, ho-sho, yu-sho, rau-kusu, shoguy and ohba-kusu. Hon-sho represents the most important variety growing mainly in Japan and Taiwan. The yu-sho variety grows in China. The sho-guy variety grows in Taiwan, but its essential oil does not contain camphor. The ohba-kusu also grows in Taiwan and its essential oil contains 95% safrole. The wild plants yield a larger amount of camphor and essential oil than the cultivated ones. The yield also increases with age of the plant. Depending on the composition, crude camphor oils distilled from the different varieties are classified differently into camphore safrole, hon-sho variety (Japan); camphore safrole (Taiwan); Camphor cineol (Chinese camphor oil), yu-sho variety; camphor linalool, ho-shu variety (Taiwan); and true camphor oil. Parts used are wood, stumpwood, branches and leaves. Camphor has a characteristic penetrating odor and a burning bitter, fresh taste. For details, refer to Burdock (1997).
Definition
Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Cinnamomum camphora linalooliferum, Lauaceae.
Essential oil composition
The main constituents of crude camphor oil include acids: acetic, formic, isobutyric, propionic, isovaleric, myristic, lauric, etc.; aldehydes: isovaleric, propionic, acetic, furfural, hexanal, etc.; cineoles: safrole, l-linalool, geraniol, borneol, citronellol, terpineol, cresol, eugenol, carvacrol, pinene, camphene, camphor and phellandrene.
Aroma threshold values
Detection at 1.0 to 1.29 ppm
Taste threshold values
Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody.

Camphor tree, Cinnamomum camphora linalooliferum, ext. Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

91745-89-0, Camphor tree, Cinnamomum camphora linalooliferum, ext. Verwandte Suche:

Send Inquriy