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INFORMATION ON HYSSOP ESSENTIAL OIL |
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Botanical name: |
Hyssopus officinalis L. |
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Part of plant used: |
Blossoming racemes cut at 5 -10 cm below the lowest flower node. |
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Country of origin: |
Bulgaria |
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Cultivated herb: |
Yes |
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Natural herb: |
Yes |
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Gathered herb: |
Yes |
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Organic certification - certifying body |
Not certified |
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Fumigants used: |
N/A |
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Method of manufacture: |
Steam distillation. |
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Material safety data sheets: |
Available upon request |
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Method of analysis: |
Gas-chromatography |
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Known formulation incompatibilities: |
N/A |
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Must be homogenous blend: |
Yes |
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Seasonal harvesting: |
During July |
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Certificate of analysis: |
Yes |
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Appearance: |
Liquid |
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Chemical definition: |
Essential oil |
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Synonyms: |
None |
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Storage: |
Keep in well-sealed containers at to 5
– 15ºC, without direct exposure to sunshine or heat sources |
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Appearance: |
Transparent liquid |
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Color: |
Yellow to yellow-green or yellow-brown |
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Aroma: |
Strong sweet and warm, spicy-camphor aroma, slightly bitter taste. |
| Physicochemical indices: |
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| Relative density at 20ºC: |
0.9100 - 0.9550 |
| Refraction number at 20ºC: |
1.4780 - 1.4850 |
| Ester number: |
6.0 - 28.0 |
| Acid number: |
0.5 - 2.0 |
| Content of basic ingredients (%): |
Cineol - 7.0 to 12
α-pinene – not more than 1.0
β-pinene – not more than 23.0
pinocamphone – 8.0 to 15.0
izo-pinocomphone – 35.0 to 45 |
| 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. |
Appearance: transparent liquid; Color: yellow-brown; Aroma: specific;
Relative density at 20ºC: 0.9233; Refraction number at 20ºC: 1.4830; Acid
number: 0.56; Ester number: 8.75; Content of macrocompounds (%) (gas
chromatography method): α-pinene: 0.597, β-pinene: 12.34, Iso-pinocamphone:
39.88, Pinocamphone: 9.56, Cineole: 8.19.