ChemicalBook--->CAS DataBase List--->8015-01-8

8015-01-8

8015-01-8 Structure

8015-01-8 Structure
IdentificationBack Directory
[Name]

Marjoram Oil
[CAS]

8015-01-8
[Synonyms]

FEMA 2530
Marjioram
Marjoram Oil
OIL, GRAPEFRUIT
OIL OF SHADDOCK
sweetmarjoramoil
OIL OF GRAPEFRUIT
MarjolianeResinoid
spanishmarjoramoil
OILMARJORAM,SPANISH
oilofmarjoram,sweet
Oils,marjoram,sweet
GREENWILDMARJORAMOIL
SPAINWILDMARJORAMOIL
oilofmarjoram,spanish
GRAPEFRUIT DERIVATIVES
Majorana hortensis oil
GRAPEFRUIT OIL TERPENES
GRAPEFRUIT OIL, FLORIDA
ORIGANUM MAJORANA LEAF OIL
[MDL Number]

MFCD00240720
Chemical PropertiesBack Directory
[Definition]

A yellowish essential oil, optically active.
[density ]

0.909 g/mL at 25 °C
[FEMA ]

2663
[refractive index ]

n20/D 1.463
[Fp ]

51°C
[Odor]

at 100.00 %. spicy herbal camphor sweet
[Odor Type]

spicy
[Uses]

Soap perfume and in toilet preparations. The Spanish grade is used as a flavoring ingredient.
[CAS DataBase Reference]

8015-01-8
[EPA Substance Registry System]

Oils, marjoram, sweet(8015-01-8)
Safety DataBack Directory
[Hazard Codes ]

Xi,N
[Risk Statements ]

10-36/38-43-51/53-65
[Safety Statements ]

24-26-36/37-61-62
[RIDADR ]

UN 1993C 3 / PGIII
[WGK Germany ]

3
[Safety Profile]

Low toxicity by ingestion and skin contact. A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.
Raw materials And Preparation ProductsBack Directory
[Preparation Products]

MARJORAM OIL,SPANISH
Hazard InformationBack Directory
[Chemical Properties]

Marjoram oil (sweet marjoram oil) is obtained by steam distillation of the herb Origanummajorana L. (Majorana hortensis Moench, Lamiaceae). It is a yellow to greenish-yellow liquid with a characteristic earthy, spicy odor.
d2525 0.890–0.906; n20D 1.4700–1.4750; α20D +14 ° to +24 °; acid number: max. 2.5; saponification number: 23–40; saponification number (after acetylation) 68–86; solubility: 1 vol in 2 vol of 80% ethanol.
The main constituent of the oil is 1-terpinen-4-ol (>20%), which with (+)-cissabinene hydrate (3–18%) is responsible for the characteristic flavor and fragrance of marjoram oil.
Sweetmarjoram oil is produced on a relatively small scale, for example, in Egypt, and is used mainly for flavoring foods, but also in smaller amounts in perfumery for spicy shadings in men’s fragrances.
[Chemical Properties]

The oil is obtained by steam distillation with yields of usually less than 0.3%. It has a spicy and cardamom note.
[Physical properties]

Marjoram, sweet oil is a yellow or greenish-yellow oil. The oil is soluble in most fixed oils (with turbidity in mineral oil). It is partly soluble in propylene glycol and insoluble in glycerin.
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