BUCHU EXTRACT CAS 68650-46-4

Introduction：Basic information about BUCHU EXTRACT CAS 68650-46-4, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.

BUCHU EXTRACT Basic information

• Product Name: BUCHU EXTRACT
• Synonyms: FEMA 2169;BUCHU EXTRACT;BUCHU LEAF EXTRACT;BUCHU LEAF OIL;BUCHU LEAVES OIL;Bucchuleafoil;Bucculeafoil;Buccuoil
• CAS: 68650-46-4
• MW: 0
• EINECS: 205-071-3
• Mol File: Mol File

BUCHU EXTRACT Chemical Properties

• density: 0.922 g/mL at 25 °C
• FEMA: 2169 | BUCHU LEAVES OIL (BAROSMA SPP.)
• refractive index: n20/D1.476
• Fp: 60℃
• form: liquid
• Odor: at 10.00 % in dipropylene glycol. sulfurous green minty camphoreous black currant bud tropical fruity mango peach skin
• Odor Type: herbal
• EPA Substance Registry System: Oils, buchu (68650-46-4)

Safety Information

• Hazard Codes: Xn,N
• Risk Statements: 22-43-51/53-65-50/53
• Safety Statements: 36/37-61-62
• RIDADR: UN3082 - class 9 - PG 3 - DOT NA1993 - Environmentally hazardous substances, liquid, n.o.s. HI: all (not BR)
• WGK Germany: 3
• TSCA: TSCA listed

BUCHU EXTRACT Usage And Synthesis

Application

According to GB2760-88 in my country, it is a permitted edible flavoring that can be used in the production of foods such as candies, beverages, and condiments.

Chemical Properties

See Buchu.

Chemical Properties

The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the importedbuchu leaves is carried out in Europe (mainly Holland) and the United States (seldom on the growing site).

Physical properties

The oil is a dark-brown liquid.

Definition

Extractives and their physically modified derivatives. Barosma betulina, Rutaceae.

Essential oil composition

The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine.Also see Buchu.

Taste threshold values

Taste characteristics at 0.2%: minty, cooling, fruity, woody, peppermint with a fruity, berry nuance.