| Botanical Name: | Cinnamomum Cecidodaphne Mcissn |
| Plant Family: | |
| Geographic Origin of the Plant: | Western Nepal |
| Method of Growing: | Wild |
| Distilled Organ: | |
| Method of Extraction: | It is obtained from the dried berries of Cinnamomum Cecidodaphne Mcissn by steam distillation |
| Organoleptic Properties: | |
| Appearance: | Fluid Liquid |
| Colour: | Golden Yellow |
| Aroma: | Camphoraceous, spicy |
| Physico-Chemical Properties: | |
| Specific Gravity: | 0.88106 to 0.94497 at 25˚C |
| Refractive Index: | 1.4870 to 1.4975 at 25˚C |
| Acid Number: | 0.5 to 6.5 |
| Ester Number: | Not less than 65 |
| Ester Number after Acetylation: | 100 to 145 |
| Solubility: | Soluble in 0.4 to 2.5 volume of 90% Alcohol; Turbid on addition of further Alcohol |
| Optical Rotation: | -10.5˚ to -20.5˚ at 25˚C |
| Chief Constituents | Methyl Cinnamate, 1,8-cineole |
| Uses: | In Fragrance & Flavour industry |
| CAS Number: | |
| Synonyms: | Cinnamomum Cecidodaphne Meissn Berry Oil |
| Safety Information: | |
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