Basil (linalool)

Commercial name: Organic Essential Oil of Basil (linalool type)
Botanical name: Ocimum basilicum L.
Origin: India
Processing method: Steam distillation of the leaves and flowering tops.

INCI name: Ocimum Basilicum Oil
EINECS-CAS: 84775-71-3
Alternative CAS: 8015-73-4
EC: 283-900-8, 616-962-5

Odour: Sweet-spicy, light and fresh with a faint balsamic undertone
Appearance: colourless to pale yellow liquid.

Relative density (20°C): 0.876 to 0.920
Refractive index (20°C): 1.469 to 1.495
Optical rotation (20°C): -15° to -2°
Flash point: 70,5°C at 101.325 kPa

Linalool: 40% to 60%
Eugenol: 8% to 18%
1.8-Cineole: 7% to 15%
Methyl chavicol: 0% to 10%
Terpinen-4-ol: 0% to 3%
trans-beta-Ocimene: 0% to 2%

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