FEMA 2501

FEMA 2501 can be widely used in daily-use fragrances and also in food flavorings.

Herbaceous, tall plant that grows in northern Persia (F galbaniflua) or in southern Persia (F. rubicaulia and F. ceratophylla). F. galbaniflua is widespread also in Turkey and Lebanon. The plant yields a resinous exudate, which is the part used, distinguished commercially in two types: Levant galbanum (soft) and Persian galbanum (hard). The resin has a characteristic, aromatic odor and a bitter, warm, acrid taste. It contains approximately 15 to 26% essential oil. Galbanum has a warm, resinous, somewhat spicy and balsamic odor.
The essential oil is obtained by steam distillation of the dried resinous gum. It is a pale-yellow to yellow liquid with a balsamic, somewhat spicy, characteristic odor. Its main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.
The resinoid once was prepared by hydrocarbon solvent extraction and subsequent evaporation of the solvent; today a high-boiling, odorless solvent is added prior to evaporation; this solvent is left in the finished commercial product. The solvent-free resinoid is a dark-amber, viscous liquid with a characteristic balsamic odor. It yields turbid solutions in alcohol.

Galbanumoil and galbanumresinoid are produced fromthe gum-like exudate of Ferula gummosa Boiss. (syn. Ferula galbaniflua Boiss. et Buhse) (Apiaceae), growing inNorthern Iran, and Ferula rubricaulis Boiss., growing in Southern Iran.
The gum is collected from a cut in the upper part of the uncovered roots. The annual yield of gum is ～50 t.
The oil is produced by steam distillation and is a yellow liquid with a green, slightly spicy odor.
d²⁰₂₀ 0.867–0.890; n²⁰_D 1.4780–1.4850; α²⁰_D +7 ° to +17 °; acid value: max. 2 .
In addition to 75% monoterpene hydrocarbons (α-pinene 5–21%; β-pinene 40–70%; 3-carene 2–16%) and about 10% sesquiterpene hydrocarbons, galbanum oil contains a fairly large number of terpene and sesquiterpene alcohols and their acetates. Minor components, with entirely different structures and low odor threshold values, contribute strongly to the characteristic odor.
Galbanum oil is used for creating green top notes in perfume compositions.
Galbanum resinoid is produced by extraction of the gum with a nonpolar solvent. It is used for the same purposes as the oil and has excellent fixative properties.

The oil is obtained by steam distillation of the dried resinous gum The “soft” or “Levant” type of galbanum is pre- ferred because it contains far more essential oil The yield is generally in excess of 15% It has a balsamic, somewhat spicy, charac- teristic odor.

Refer to GALANGAL ROOT.

Extractives and their physically modified derivatives. Ferula, Umbelliferae.

The main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.

Taste characteristics at 7 5 ppm: vegetative, green, pepper, herbal, seedy and earthy.