| Trivial Name | basil oil var. glabratum turkey |
| Short Description | ocimum basilicum var. glabratum oil turkey |
| Synonyms |
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| Material listed in food chemical codex | No |
| Solubility | |
| alcohol | Yes |
| water | No |
| Odor Type: Spicy | |
| spicy, basil | |
| General comment | At 100.00 %. spicy basil |
| (data available) |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| information only not used for fragrances or flavors | |||
| IFRA fragrance material specification: | |||
| Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l. | |||
| Recommendation for basil oil var. glabratum turkey usage levels up to: | |||
| not for fragrance use. | |||
| Recommendation for basil oil var. glabratum turkey flavor usage levels up to: | |||
| not for flavor use. | |||
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