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Common Name: |
Calamus/Sweet flag |
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Botanical Name: |
Acorus calamus L. |
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Source: |
Wild crafted |
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Introduction / Varity of plant / Method of extraction /
Distilled organ: |
The
essential oil is obtained by steam distillation of the
dried comminuted rhizomes of Acorus calamus L.
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1. Organoleptic Properties
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Appearance
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Slightly viscous liquid |
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Color |
Yellow to yellowish brown |
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Aroma |
Warm woody-spicy |
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2. Physico-chemical
Properties |
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Specific gravity
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1.0695 to 1.0795 at 23º C |
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Optical rotation
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[-]
0.2º to [-] 0.5º at 23º C |
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Refractive index
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1.5335 to 1.5589 at 23º C |
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Acid number
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0.6
to 2.5 |
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Ester number
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2
to 12 |
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Ester number after
acetylation |
8.5
to 12 |
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Solubility
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Soluble in 0.4 to 1.5 volumes of 80% alcohol
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3. Uses |
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(a)
In perfumes of the woody
oriental type; in spice blends and flavors for alcoholic
beverages |
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(b) Medicinal &
Aromatherapy use:
Calamus causes increased
dilation of spleenic vessels, an important factor in
regulating blood pressure |
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