| Trival Name | Oils, lavandin |
| Short Description | essential oil distilled from the flowering herbs of the lavendin, lavandula hybrida grosso, labiatae |
| CAS Number | 8022-15-9 |
| Deleted CAS Number | 8015-58-5 |
| FDA UNII | 9RES347CKG |
| FEMA Number | 2618 |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8022-15-9 ; LAVANDIN, OIL |
| Applications |
|
| Synonyms |
|
| lavandula hydrida grosso |
| Odor Type: Floral | |
| General comment | At 100.00 %. fresh algae lavender herbal |
| Flavor Type: Herbal | |
| General comment | Lavandin |
| Odor purposes | Agate , Alpine bouquet , Amber , Ambrene , Ambrosia , Angel essence , Balsam , Bayberry , Blue grass , Blue mist , Bouquet , Chypre , Clover , Cologne , Fern , Fir balsam , Fir needle oil replacer , Florida breeze , Florida soap , Forest , Fruit , Hay new mown hay , Herbal , Lavandin , Lavender , Leather , Maja , Millefleurs , Oriental , Passion fruit , Pine forest , Reseda , Sandalwood , Spice , Sweet grass , Sweet pea , Tobacco , Vanilla , Windsor soap , Wintergreen , Woody , Yew , Ylang ylang , Zibeline |
| Other purposes | Buckingham flowers , Couronne de fleurs , Emeraude , Jicky , West end |
| Cosmetic purposes | Perfuming agents |
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.23.0000 |
| Typical G.C. | |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
| Material listed in food chemical codex | No |
| Flash Point TCC Value | 65 °C TCC |
| Shelf life | 12 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| water, 683.7 mg/L @ 25 °C (est) | Yes |
| water | No |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 447, 1976. | |
| Dermal Toxicity: | |
| skin-guinea pig LD50 > 5000 mg/kg Food and Chemical Toxicology. Vol. 30, Pg. 65S, 1992. skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 14, Pg. 447, 1976. | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| 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. | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| coumarin | Max. Found: | ||
| 1-octen-3-yl acetate | Max. Found: 0.3 % and Reason: Sensitization | ||
| 7-methoxycoumarin | Max. Found: | ||
| 2-hexen-1-al | Max. Found: trace to | ||
| geraniol | Max. Found: | ||
| alpha-bisabolol | Max. Found: 0.35 % and Reason: Sensitization | ||
| Recommendation for grosso lavandin oil usage levels up to: | |||
| 15.0000 % in the fragrance concentrate. | |||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 18.00000 | |
| beverages(nonalcoholic): | - | 5.50000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 0.30000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 12.00000 | |
| fruit ices: | - | 12.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 18.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):8022-15-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| lavandula hydrida grosso herb oil |
| Chemidplus:0008022159 |