FEMA 2501 Property

FEMA 

2501 | GALBANUM OIL (FERULA SPP.)

Odor

at 100.00 %. dry green balsam

Odor Type

green

EPA Substance Registry System

Oils, galbanum (8023-91-4)

Safety

RTECS 

LW6050000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H317May cause an allergic skin reaction

H410Very toxic to aquatic life with long lasting effects

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P272Contaminated work clothing should not be allowed out of the workplace.

P273Avoid release to the environment.

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

P302+P352IF ON SKIN: wash with plenty of soap and water.

P321Specific treatment (see … on this label).

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

P363Wash contaminated clothing before reuse.

P391Collect spillage. Hazardous to the aquatic environment

P501Dispose of contents/container to..…

FEMA 2501 Chemical Properties,Usage,Production

Description

Herbaceous, tall plant that grows in northern Persia (F galbaniflua) or in southern Persia (F. rubicaulia and F. ceratophylla). F. galbaniflua is widespread also in Turkey and Lebanon. The plant yields a resinous exudate, which is the part used, distinguished commercially in two types: Levant galbanum (soft) and Persian galbanum (hard). The resin has a characteristic, aromatic odor and a bitter, warm, acrid taste. It contains approximately 15 to 26% essential oil. Galbanum has a warm, resinous, somewhat spicy and balsamic odor.
The essential oil is obtained by steam distillation of the dried resinous gum. It is a pale-yellow to yellow liquid with a balsamic, somewhat spicy, characteristic odor. Its main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.
The resinoid once was prepared by hydrocarbon solvent extraction and subsequent evaporation of the solvent; today a high-boiling, odorless solvent is added prior to evaporation; this solvent is left in the finished commercial product. The solvent-free resinoid is a dark-amber, viscous liquid with a characteristic balsamic odor. It yields turbid solutions in alcohol.

Chemical Properties

Refer to GALANGAL ROOT.

Chemical Properties

The oil is obtained by steam distillation of the dried resinous gum The “soft” or “Levant” type of galbanum is pre- ferred because it contains far more essential oil The yield is generally in excess of 15% It has a balsamic, somewhat spicy, charac- teristic odor.

Chemical Properties

Galbanumoil and galbanumresinoid are produced fromthe gum-like exudate of Ferula gummosa Boiss. (syn. Ferula galbaniflua Boiss. et Buhse) (Apiaceae), growing inNorthern Iran, and Ferula rubricaulis Boiss., growing in Southern Iran.
The gum is collected from a cut in the upper part of the uncovered roots. The annual yield of gum is ～50 t.
The oil is produced by steam distillation and is a yellow liquid with a green, slightly spicy odor.
d²⁰₂₀ 0.867–0.890; n²⁰_D 1.4780–1.4850; α²⁰_D +7 ° to +17 °; acid value: max. 2 .
In addition to 75% monoterpene hydrocarbons (α-pinene 5–21%; β-pinene 40–70%; 3-carene 2–16%) and about 10% sesquiterpene hydrocarbons, galbanum oil contains a fairly large number of terpene and sesquiterpene alcohols and their acetates. Minor components, with entirely different structures and low odor threshold values, contribute strongly to the characteristic odor.
Galbanum oil is used for creating green top notes in perfume compositions.
Galbanum resinoid is produced by extraction of the gum with a nonpolar solvent. It is used for the same purposes as the oil and has excellent fixative properties.

Definition

Extractives and their physically modified derivatives. Ferula, Umbelliferae.

Essential oil composition

The main constituents include myrcene, cadinene, d-α-pinene, β-pinene, and sesquiterpene alcohols.

Taste threshold values

Taste characteristics at 7 5 ppm: vegetative, green, pepper, herbal, seedy and earthy.