Perfume and Flavor Materials of Natural Origin, page 196.
Hyssop Oil is a pale yellow or faintly greenish yellow to almost colorless oil.
a powerful, somewhat sharp, but sweet-camphoraceous odor, and with a warm-aromatic, spicy undertone.
warm and sweet, slightly burning or biting, but rich aromatic and herbaceous-spicy.
In perfumery, the oil will induce a rich body, warm and spicy-herbaceous notes and personality or typical character to certain types of fragrances, e.g. the citrus type colognes, fougères, ambres and light-aldehydic fragrances as well as heavy, Oriental bases.
Hyssop Oil is used in flavor work, not only to replace the herb in pickles, meat sauces and seasonings, etc., but also to give bouquet to alcoholic beverages, particularly the 'chartreuse' type of liqueur.
Produced by steam distillation of the overground parts of the plant, harvested immediately prior to inflorescence.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| 76231-76-0; 1125-12-8 | 76231-76-0; 1125-12-8 | 0.4% |
| Methyl Eugenol | 93-15-2 | 0.2% |
| Thujone | 546-80-5 | 0.2% |
| beta-Thujone | 471-15-8 | 0.2% |
| Estragole | 140-67-0 | 0.17% |