LAVENDER ESSENTIAL OIL
Perennial shrub that can reach a height of one meter. The leaves are linear, opposite two by two they have no petiole and their color is light green. The flowers, of a characteristic light violet color (so much so that we say "lavender color") have a tubular corolla, which opens in two lips that come together to form a spike inflorescence at the end of the branches. Lavender is native to the Mediterranean area, but is now cultivated all over the world. It prefers arid and rocky soils, well exposed to the sun and does not like abundant rains. In ancient times, Lavender was considered an effective remedy against snake bites and cases of poisoning. It was also used for its parasiticidal action, very useful in centuries when hygiene was, to say the least, neglected.
The essential oil is extracted from the fresh flowering tops, to be collected during the flowering period, by steam distillation. The product obtained is a pale yellow liquid that gives off a perfume with an intense floral fragrance.
ORIGINAL PLANT Lavendula angustifolia (officinalis, vera)
PART OF THE PLANT USED, FLOWERS
MOLECULAR WEIGHT 0
CAS 90063-37-9; 8000-28-0
EINECS 289-995-2
FEMA 2622
TARIFF NUMBER 3301.29.41.00
SPECIFICATIONS
APPEARANCE AT 20 ° C CLEAR MOBILE LIQUID
PALE YELLOW COLOR
FRESH, SWEET, FLORAL, HERBACEOUS SMELL
OPTICAL ROTATION (°) -20 / 10
DENSITY AT 20 ° C (g / ml)) 0,873 - 0,890
REFRATIVE INDEX nd20 1.4570 - 1.4670
FLASH POINT (° C) 70
SOLUBILITY IN ETHANOL 70º 1: 5
DOSAGE (% GC) -
ACID VALUE (mg KOH / g) -
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.
olfactory note: balsamic, dry, spicy;
taste note: fresh, aromatic, spicy;
Main constituents:
linalool: 20-48%
linalyl acetate: 25-48%
ß-caryophyllene: ≤6%
© 2013 MARCO BELLATI - Via Umberto Saba 14/B
30010 BOJON di Campolongo Maggiore (VE) - ITALY
