| INFORMATION ON HYSSOP ESSENTIAL OIL |
| Botanical name: | Hyssopus officinalis L. |
| Part of plant used: | Blossoming racemes cut at 5 -10 cm below the lowest flower node. |
| Country of origin: | Bulgaria |
| Cultivated herb: | Yes |
| Natural herb: | Yes |
| Gathered herb: | Yes |
| Organic certification - certifying body | Not certified |
| Fumigants used: | N/A |
| Method of manufacture: | Steam distillation |
| Material safety data sheets: | Available upon request |
| Method of analysis: | Gas-chromatography |
| Known formulation incompatibilities: | N/A |
| Must be homogenous blend: | Yes |
| Seasonal harvesting: | During July |
| Certificate of analysis: | Yes |
| Appearance: | Liquid |
| Chemical definition: | Essential oil |
| Synonyms: | None |
| Storage: | Keep in well-sealed containers at to 5 – 15ºC, without direct exposure to sunshine or heat sources |
| Appearance: | Transparent liquid |
| Color: | Yellow to yellow-green or yellow-brown |
| Aroma: | Strong sweet and warm, spicy-camphor aroma, slightly bitter taste. |
| Physicochemical indices: | |
Relative density, d 20/20 | from 0.9170 to 1.4860 |
Refraction number, n 20/D | from 1.4730 to 1.4860 |
Angle of rotation of polarization plane, α 20/D, centigrade | from -15.0 to -6.0 |
Acid number, mg KOH/g | max 2.0 |
Ester value, mg KOH/g | from 5.0 to 36.0 |
Carbonyl number, mg KOH/g | from 170.0 to 210.0 |
Content of characteristic ingredients, % | |
| b-pinene | from 13.5 to 23.0 |
| isopinocamphone | from 34.5 to 50.0 |
| 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. |
