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Neroli oil Structure

Neroli oil

Chemical Properties

Boiling point 163 °C(lit.)
Density  0.868 g/mL at 25 °C(lit.)
vapor pressure  0.002-536Pa at 25℃
refractive index  n20/D 1.47(lit.)
FEMA  2771 | NEROLI BIGARDE OIL (CITRUS AURANTIUM L.)
Flash point 70 °C
form  Liquid
color  A pale yellow to amber liquid. The main constituents of neroli oil include dipentene, pinene, camphene, l-linalool and l-linalyl acetate
Odor at 100.00 %. floral orangeblossom citrus petitgrain mandarin herbal
Odor Type floral
LogP 2.05-5.77
Substances Added to Food (formerly EAFUS) NEROLI, BIGARADE OIL (CITRUS AURANTIUM L.)
EWG's Food Scores 1
FDA UNII D4BGE91OXH
EPA Substance Registry System Oils, neroli (8016-38-4)

Safety

Symbol(GHS)
Signal wordDanger
Hazard statements H315-H317-H304-H226-H410-H318
Precautionary statements P273-P391-P501-P280-P305+P351+P338-P310-P261-P272-P280-P302+P352-P333+P313-P321-P363-P501-P264-P280-P302+P352-P321-P332+P313-P362
WGK Germany  2
RTECS  QQ0960000
Toxicity The acute oral LD50 value in rats was reported as 4.55 ±0.105 g/kg and the acute dermal LD50 value in rabbits exceeded 5 g/kg (McGee, 1974).

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Neroli oil Chemical Properties,Usage,Production

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