This oil is obtained by steam distillation of the Ho Sho variety of the tree, Cinnamomum Camphora which is widely cultivated in Formosa, Japan,Taiwan and China.
The oil has a sweet, floral, linalool, woody odour.
It is used upto 10% in fragrance formulations.
It blends well with Damascones,Amyris oil,Orange oil, Boronia absolute, Coriander seed oil,etc.
The chemical composition [ in percentage] of the oil is as follows;
Beta-caryophyllene- 1.5-2.5
Linalool-85-92
Alpha-terpineol- 1-2
Safrole-0.5-1.2
The minor components upto 1% in the oil are Alpha-terpineol, Terpinyl acetate,
