Hinoki Root Oil used to be distilled in substantial quantities. Prior to World War II about 600 metric tons were distilled annually. The oil is produced by steam distillation of the roots which are chopped but not always dried prior to distillation.
organoleptics :
odor type :
woody
odor strength :
medium
odor description : at 100.00 %.
dry woody camphor sweet spicy
properties :
appearence :
pale yellow clear liquid
Food Chemicals Codex Listed :
No
flash point :
not determined
safety :
Oral Toxicity(LD50) :
Not determined
Dermal Toxicity(LD50) :
Not determined
Inhalation Toxicity(LC50) :
Not determined
safety in use :
recommendation for hinoki root oil usage levels up to :