Prodotti chimici ed alimentari per l'industria
BASIL ESSENTIAL OIL
Pimpinella Anisum L.
ASK FOR SPECIFIC PRICES, AVAILABILITY and / or QUALITY
This annual herbaceous plant, with a quadrangular section stem, can reach a height of half a meter. The leaves are oval, with an entire margin, of a beautiful deep green color on the upper surface and lighter in the lower one. The whole plant gives off an intense aroma. The flowers are small, white and gather in spike inflorescences at the end of the stems. Basil is native to the Asian and African tropical areas and is now cultivated all over the world for culinary use
The essential oil of Basil is extracted from the aerial part of the fresh plant by steam distillation. The product obtained is a straw-colored liquid with an intense fragrance.

ORIGINAL PLANT ocimum basilicum L ssp
PART OF THE PLANT USED, LEAVES AND FLOWERS
MOLECULAR WEIGHT 0
CAS 84775-71-3; 8015-73-4
EINECS 283-900-8
FEMA 2119
TARIFF NUMBER 3301.29.41.00

SPECIFICATIONS
APPEARANCE AT 20 ° C CLEAR LIQUID
COLOR FROM PALE YELLOW TO AMBER YELLOW
SPICY, AROMATIC, ANISEED ODOR
OPTICAL ROTATION (°) -15 / -5
DENSITY AT 20 ° C (g / ml)) 0,885 - 0,910
REFRATIVE INDEX nd20 1.4700 - 1.4800
FLASH POINT (° C) 75
SOLUBILITY INSOLUBLE IN WATER

STABILITY AND STORAGE
KEEP IN A TIGHTLY CLOSED CONTAINER IN A COOL AND DRY PLACE, AWAY FROM LIGHT. IF STORED FOR MORE THAN 24 MONTHS, QUALITY MUST BE CHECKED BEFORE USE.

Main constituents:
methyl-cavicolo: 50-75%
linalool: 8-30%
sesquiterpenes: ≤ 3%
ß-bisabolen: ≤ 3%
1,8-cineole: ≤ 3%
Share by: