ESSENTIAL OIL SINK
The Lavandino is a hybrid between Lavandula angustifolia and Lavandula latifolia The main difference between the two species is given by the yield in essential oil which for the Lavandino is up to four times higher than Lavender and by the quality of the product, considered to be of greater finesse and sweetness of perfume in the case of true Lavender.
The essential oil is extracted from the fresh tops, by steam distillation. The product obtained is a pale yellow liquid that gives off a perfume with an intense floral fragrance.
ORIGINAL PLANT LAVENDULA HYBRIDA
PART OF THE PLANT USED, HERBS AND FLOWER
MOLECULAR WEIGHT 0
CAS 91722-69-9; 8022-15-9
EINECS 294-470-6
FEMA 2618
TARIFF NUMBER 3301.29.41.00
SPECIFICATIONS
APPEARANCE AT 20 ° C CLEAR MOBILE LIQUID
COLOR FROM PALE YELLOW TO YELLOW
SMELL OF HERBS, CAMPHOR, STRONG
OPTICAL ROTATION (°) -10 / -3
DENSITY AT 20 ° C (g / ml)) 0,882 - 0,896
REFRATIVE INDEX nd20 1.4560 - 1.4660
FLASH POINT (° C) 65
SOLUBILITY 1: 3 IN ETHANOL 70º
DOSAGE (% GC) -
ACID VALUE (mg KOH / g) -
STABILITY AND STORAGE
KEEP IN A TIGHTLY CLOSED CONTAINER IN A COOL AND DRY PLACE, AWAY FROM LIGHT. IF STORED FOR MORE THAN 24 MONTHS, QUALITY MUST BE CHECKED BEFORE USE.
olfactory note: herbaceous, fresh camphoraceous;
taste note: fresh, terpenic;
Main constituents:
linalyl acetate: 30-45%
linalool: 25-39%
camphor: 2-7%
© 2013 MARCO BELLATI - Via Umberto Saba 14/B
30010 BOJON di Campolongo Maggiore (VE) - ITALY
