BUCHU EXTRACT Property

Density 

0.922 g/mL at 25 °C

refractive index 

n20/D1.476

FEMA 

2169 | BUCHU LEAVES OIL (BAROSMA SPP.)

Flash point:

60℃

form 

liquid

Odor

at 10.00 % in dipropylene glycol. sulfurous green minty camphoreous black currant bud tropical fruity mango peach skin

Odor Type

herbal

EPA Substance Registry System

Oils, buchu (68650-46-4)

Safety

Hazard Codes 

Xn,N

Risk Statements 

22-43-51/53-65-50/53

Safety Statements 

36/37-61-62

RIDADR 

UN3082 - class 9 - PG 3 - DOT NA1993 - Environmentally hazardous substances, liquid, n.o.s. HI: all (not BR)

WGK Germany 

3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H302Harmful if swallowed

H315Causes skin irritation

H317May cause an allergic skin reaction

H351Suspected of causing cancer

H410Very toxic to aquatic life with long lasting effects

H411Toxic to aquatic life with long lasting effects

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P273Avoid release to the environment.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P333+P313IF SKIN irritation or rash occurs: Get medical advice/attention.

P391Collect spillage. Hazardous to the aquatic environment

P403+P235Store in a well-ventilated place. Keep cool.

BUCHU EXTRACT Chemical Properties,Usage,Production

Chemical Properties

See Buchu.

Chemical Properties

The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the imported buchu leaves is carried out in Europe (mainly Holland) and the United States (seldom on the growing site).

Physical properties

The oil is a dark-brown liquid.

Definition

Extractives and their physically modified derivatives. Barosma betulina, Rutaceae.

Essential oil composition

The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine. Also see Buchu.

Taste threshold values

Taste characteristics at 0.2%: minty, cooling, fruity, woody, peppermint with a fruity, berry nuance.