| INFORMATION ON HYSSOP ESSENTIAL OIL |
| Botanical name: |
Hyssopus officinalis L. |
| Part of plant used: |
Blossoming racemes cut at 5 -10 cm below the lowest flower node. |
| Country of origin: |
Bulgaria |
| Cultivated herb: |
Yes |
| Natural herb: |
Yes |
| Gathered herb: |
Yes |
| Organic certification - certifying body |
Not certified |
| Fumigants used: |
N/A |
| Method of manufacture: |
Steam distillation |
| Material safety data sheets: |
Available upon request |
| Method of analysis: |
Gas-chromatography |
| Known formulation incompatibilities: |
N/A |
| Must be homogenous blend: |
Yes |
| Seasonal harvesting: |
During July |
| Certificate of analysis: |
Yes |
| Appearance: |
Liquid |
| Chemical definition: |
Essential oil |
| Synonyms: |
None |
| Storage: |
Keep in well-sealed containers at to 5 – 15ºC, without direct exposure to sunshine or heat sources |
| Appearance: |
Transparent liquid |
| Color: |
Yellow to yellow-green or yellow-brown |
| Aroma: |
Strong sweet and warm, spicy-camphor aroma, slightly bitter taste. |
| Physicochemical indices: |
|
Relative density, d 20/20 |
from 0.9170 to 1.4860 |
Refraction number, n 20/D |
from 1.4730 to 1.4860 |
Angle of rotation of polarization plane, α 20/D, centigrade |
from -15.0 to -6.0 |
Acid number, mg KOH/g |
max 2.0 |
Ester value, mg KOH/g |
from 5.0 to 36.0 |
Carbonyl number, mg KOH/g |
from 170.0 to 210.0 |
Content of characteristic ingredients, % |
|
| b-pinene |
from 13.5 to 23.0 |
| isopinocamphone |
from 34.5 to 50.0 |
| Composition: |
Aromatic esters, alcohols, ketones, lactones, etc. |
| Expiry term: |
Two (2) years from manufacture date. |
| Application: |
For the specific needs of the perfumery, as a flavoring substance in the food, wine and tobacco industries, in medicine. |
