cinnamomum culilawan leaf oil
essential oil obtained from the leaves of the cinnamon, cinnamomum culilawan, lauraceae
|Name:||cinnamomum culilawan leaf oil|
|CAS Number: ||91771-48-1||
|ECHA EC Number:||294-940-0|
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Appearance:||yellow brown clear liquid (est)|
|Food Chemicals Codex Listed: ||No|
|Odor Type: spicy|
|warm spicy clove |
|Odor Description:at 100.00 %. warm spicy clove|
|Odor and/or flavor descriptions from others (if found).|
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||fragrance agents|
|Recommendation for cinnamomum culilawan leaf oil flavor usage levels up to: |
| ||not for flavor use.
| ||cinnamomum culilawan leaf oil|
Potential Blenders and core components note
Occurrence (nature, food, other):note
| ||essential oil obtained from the leaves of the cinnamon, cinnamomum culilawan, lauraceae|
| ||lawang leaf oil|
Among the comparatively few sources of eugenol from nature is an Indonesian tree, whose bark can be steam distilled to yield an essential oil rich in eugenol.
Lawang Oil is probably derived from more than one species of Cinnamomum tree (Cinnamomum Culilawan and others). The bark is collected in Indonesia, Malaya, China and New Guinea. Distillation from locally collected material takes place occasionally in Indonesia from New Guinea material, in Australia. The eugenol content varies according to the species of Cinnamomum used and up to practically 100% of eugenol has been reported. Other oils have a distinct safrole note behind the eugenol, changing the clove like odor to a nutmeg like fragrance.
Lawang Oil is a dark yellow brownish oil of warm, rich and spicy odor.