| Name: | cinnamomum camphora l. linalooliferum leaf extract |
| CAS Number: | 91745-89-0 |
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| ECHA EC Number: | 294-760-2 |
Category: fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | fragrance agents |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| IFRA Critical Effect: | Sensitization |
| IFRA fragrance material specification: | | | Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l. |
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| Recommendation for cinnamomum camphora linalooliferum leaf extract flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
| | cinnamomum camphora l. linalooliferum leaf extract |
| Pubchem (sid): | 135284584 |
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | extract obtained from the leaves of the camphor tree, cinnamomum camphora (l.) var. linalooliferum, lauraceae | | | ho leaf extract |
Articles:
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