buchu oil fractions

Buchu oil fractions are natural extracts derived from the leaves and branches of the Agathosma plant genus, particularly Agathosma betulina. These fractions contain a high level of sulfur compounds contributing to their distinctive herbal odor and flavor profile, reminiscent of the buchu plant. Also known under synonyms such as 'agathosma wood natural' and 'buchu sulfur fractions,' this material is valued for its aromatic contributions in flavoring applications. Its chemical composition includes a mix of volatile sulfur compounds, which are responsible for the characteristic catty, sulfury, and tropical notes perceptible around 0.10 % concentration in dipropylene glycol. For detailed chemical and safety data, references such as PubChem provide authoritative insight. Buchu oil fractions are generally obtained through steam distillation extraction methods from natural plant materials, ensuring a botanical source. These qualities make it a niche ingredient in the flavor industry, particularly for creating herbal and fruity flavor nuances.

Buchu oil fractions occur naturally in plants of the Agathosma genus, primarily found in South African flora. Its composition, rich in sulfur-containing compounds, lends a unique herbal and slightly catty aroma that is leveraged extensively in the flavor industry. The fractions are applied as flavoring agents to impart depth and complexity in berry, mixed berry, tropical fruit, and peach flavor profiles. According to the Flavor and Extract Manufacturers Association (FEMA (US)), usage levels for buchu oil fractions as flavoring additives are recommended not to exceed 10 ppm in finished products. It is distinct from use in fragrance due to its sulfurous and herbal notes. The natural origin alongside its application versatility allows formulation chemists to enhance fruity and herbaceous flavors in foods and beverages effectively.

Buchu oil fractions exhibit solubility in both alcohol and oils, facilitating their incorporation into a variety of flavor formulations. The flash point measured via Tag Closed Cup (TCC) method is approximately 100 °C (212 °F), which is a critical safety parameter when handling and processing this material. The presence of volatile sulfur compounds contributes to a characteristic herbal and sulfury aroma, which influences its sensory impact and stability in mixtures. These physicochemical traits support its functionality as a flavoring agent where dissolution in solvents like alcohol aids uniform distribution. The liquid fractions’ vapor pressures and chemical stability require consideration during formulation to maintain desired sensory qualities while ensuring safe usage levels are respected.

Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Preferred SDS: View
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

Safety in use information

Category:
flavoring agents
Recommendation for buchu oil fractions usage levels up to:
	not for fragrance use.
Recommendation for buchu oil fractions flavor usage levels up to:
	10.0000 ppm in the finished product.

Safety references

None found