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).
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.
Detection at 1.0 to 1.29 ppm
Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody.
