Camphor tree, Cinnamomum camphora linalooliferum, ext.

Chemical Properties

The camphor is a tall, majestic tree native to the Far East (China, Taiwan, Japan). This evergreen tree has aromatic leaves and stems, red leaves maturing to dark green, and yellow flowers. The initial or whole camphor oil is obtained by steam distillation of the trees classified as C. camphora Sieb. and a number of related varieties, including hon-sho, ho-sho, yu-sho, rau-kusu, shoguy and ohba-kusu. Hon-sho represents the most important variety growing mainly in Japan and Taiwan. The yu-sho variety grows in China. The sho-guy variety grows in Taiwan, but its essential oil does not contain camphor. The ohba-kusu also grows in Taiwan and its essential oil contains 95% safrole. The wild plants yield a larger amount of camphor and essential oil than the cultivated ones. The yield also increases with age of the plant. Depending on the composition, crude camphor oils distilled from the different varieties are classified differently into camphore safrole, hon-sho variety (Japan); camphore safrole (Taiwan); Camphor cineol (Chinese camphor oil), yu-sho variety; camphor linalool, ho-shu variety (Taiwan); and true camphor oil. Parts used are wood, stumpwood, branches and leaves. Camphor has a characteristic penetrating odor and a burning bitter, fresh taste. For details, refer to Burdock (1997).

Definition

Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Cinnamomum camphora linalooliferum, Lauaceae.

Essential oil composition

The main constituents of crude camphor oil include acids: acetic, formic, isobutyric, propionic, isovaleric, myristic, lauric, etc.; aldehydes: isovaleric, propionic, acetic, furfural, hexanal, etc.; cineoles: safrole, l-linalool, geraniol, borneol, citronellol, terpineol, cresol, eugenol, carvacrol, pinene, camphene, camphor and phellandrene.

Aroma threshold values

Detection at 1.0 to 1.29 ppm

Taste threshold values

Taste characteristics at 20 ppm: medicinal, camphoraceous, mentholic and woody.

Raw materials

Preparation Products