| Identification | Back Directory | [Name]
Costus oil | [CAS]
8023-88-9 | [Synonyms]
kur
koot
kost
kuth
koost
kusta
kastam
upalet
PARFUM
pachak
patchuk
putchuk
seppudy
sepuddy
Essence
ouplate
kushtha
goshtam
changala
FEMA 2336
kashmirja
costusroot
COSTUS OIL
chob-i-qut
Oils,costus
essentialoil
costusabsolute
costus root oil
Delbergia wood oil
COSTUSROOT ESSENTIAL OILS
COSTUSROOTOIL,ABSOLUTEANDCONCRETE | [EINECS(EC#)]
290-278-1 | [MDL Number]
MFCD01771687 |
| Chemical Properties | Back Directory | [density ]
1.002 g/mL at 25 °C(lit.)
| [FEMA ]
2336 | [refractive index ]
n20/D 1.5180(lit.)
| [Fp ]
120 °F
| [storage temp. ]
2-8°C | [Odor]
at 100.00 %. orris green hairy woody unripe melons | [Odor Type]
animal | [Major Application]
pharmaceutical (small molecule) | [Cosmetics Ingredients Functions]
PERFUMING
FRAGRANCE | [EPA Substance Registry System]
Oils, costus(8023-88-9) |
| Hazard Information | Back Directory | [Chemical Properties]
The oil is obtained in approximately 0.7% yields by steam distillation after maceration in water of the comminuted
dried roots. Since the oil contains water-soluble components and has a specific gravity similar to that of water, it is subsequently
recovered from the distillation waters by extraction with solvents. The oil has a characteristic persistent odor reminiscent of orris,
violet and vetiver. | [Physical properties]
Costus oil is a viscous, pale-yellow to yellowish-brown liquid. It is soluble in most fixed oils and
in mineral oil. It is insoluble in glycerin and propylene glycol. | [Uses]
Essential oil EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia. | [Definition]
Extractives and their physically modified derivatives. Saussurea lappa, Compositae. | [Essential oil composition]
The main constituents include myrcene, p-cymene, l-limalool, β-ionone, sesquiterpenes, costolactone
and a small amount of palmitic acid. | [Synthesis]
When the production of dry tuberous woodruff root raw products, net system, cut into 2 mm thick slices, take 300 g, placed in the pot, 150 ℃ fried to the surface of the yellowish, removed and cooled, crushed, through a 20-mesh sieve, add 3 times the volum |
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