| Botanical Name: | Acorus Calamus L. |
| Plant Family: | |
| Geographic Origin of the Plant: | Western Nepal |
| Method of Growing: | Wild |
| Distilled Organ: | |
| Method of Extraction: |
The essential oil is obtained by steam distillation of the dried comminuted rhizomes of Acorus Calamus L. |
| Organoleptic Properties: | |
| Appearance: | Slightly viscous liquid |
| Colour: | Yellow to yellowish brown |
| Aroma: | Warm woody-spicy |
| Physico-Chemical Properties: | |
| Specific Gravity: | 1.0695 to 1.0795 at 23°C |
| Refractive Index: | 1.5335 to 1.5589 at 23°C |
| Acid Number: | 0.5 to 2.5 |
| Ester Number: | 2 to 12 |
| Ester Number after Acetylation: | 8.5 to 12 |
| Solubility | Soluble in 0.4 to 1.5 volumes of 80% Alcohol |
| Optical Rotation: | -0.2° to -0.5° at 23°C |
| Uses: |
In perfumery of the woody oriented type; in spice blends & flavours for alcoholic beverages Medicinal & Aromatherapy use: It can increase dilation of spleenic vessels, an important factor in regulating blood pressure. |
| CAS Number: | 8015-79-0 |
| Synonyms: | Cane Sweet Oil; Sweet Flag Oil; Sweet Cane Oil; Cinnamon Sweet Oil |
| Safety Information: | Will irritate skin |
© 2005-2011 Anwan International. All Rights Reserved.
Please don't hesitate to contact us if you have any inquiry.