Chemical Properties
Rosemary, a dense, evergreen shrub growing up to 2 m (6.5 ft) tall, has highly branched (either erect or prostrate) linear leaves, axillary inflorescences and light-blue flowers (bloom in late winter and early spring). It is native to the Mediterranean regions and is extensively cultivated for extractive use in Spain, France, Tunisia, Morocco, the former Yugoslavia and Italy. The entire plant is used, excluding the woody parts; also just the leaves. Rosemary has a strong, fresh, woody, herbaceous odor and a warm, spicy flavor.
Definition
Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Rosmarinus officinalis, Labiatae.
Composition
The leaves of rosemary contain 0.5 to 2.5% of volatile oil, the major components of which include monoterpene hydrocarbons (α-pinene ~22%, β-pinene ~2%), camphene (~11%), camphor (10 to 20%), limonene, cineole, borneol (~2%), linalool and verbinol. Flavonoids of the plant include diosmin, diosmetin, luteolin, apigenin and histidulin.
Flammability and Explosibility
Flammable
