OIL OF SPIKE Chemical Properties

Boiling point:

183 °C(lit.)

Density 

0.893 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.47(lit.)

FEMA 

3033 | SPIKE LAVENDER OIL (LAVANDULA SPP.)

Flash point:

151 °F

storage temp. 

2-8°C

Odor

at 10.00 % in dipropylene glycol. camphor herbal lavandin rosemary woody

Odor Type

herbal

optical activity

[α]20/D 2.5°, neat

EPA Substance Registry System

Oils, spike (8016-78-2)

Safety Information

Hazard Codes 

Xi

Risk Statements 

38

Safety Statements 

36

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

RTECS 

WG9060000

F 

8

Toxicity

The acute oral LD₅₀ value in rats was reported as 3.8 g/kg (3.3-4.3 g/kg) (Moreno, 1972a). The acute dermal LD₅₀ value in rabbits was reported as > 2 g/kg(Moreno, 1972b).

MSDS

• Language:English Provider:SigmaAldrich

OIL OF SPIKE Usage And Synthesis

Description

Refer to LAVENDER, SPIKE.

Chemical Properties

The oil is obtained by steam distillation of the sun-dried flowering tops. It has a camphoraceous, herbaceous, earthy odor reminiscent of lavender.

Chemical Properties

Spanish spike lavender oil is produced by steam distillation of the flowering tops of spike lavender, Lavandula latifolia Medik. It is an almost colorless to pale greenish-yellow liquid with a characteristic, rough odor slightly similar to that of cineole and camphor.
d²⁰₂₀ 0.894–0.907; n²⁰_D 1.4610-1.4680; α²⁰_D ?7 ° to +2 °; solubility: 1 vol in not more than 3 vol of 70% ethanol; solutions may become opalescent on dilution; acid number: max. 2.
Themain components of Spanish spike lavender oil are linalool (34–50%), 1,8-cineole (16–39%), and camphor (8–16%).
Spike lavender oil is produced from wild and cultivated plants in Spain. Due to the competition with lavandin, which has a similar sensory profile and can be cultivated with a better profitability, the production quantities of spike lavender oil dropped down to 20 t/yr.

Occurrence

Found in the plant Lavandula latifolia Vill. (L. Spica D. C.) (Fam. Labiatae).

Uses

Fragrance component in cosmetics, soaps, lotions, perfumes. Flavor in beverages, desserts, aromatic vinegars. Oil in aromatherapy for a soothing, calming effect.

Preparation

By steam distillation of the sun-dried flowers

Definition

Extractives and their physically modified derivatives. Lavandula latifolia, Labiatae.

Essential oil composition

The main constituents include, in order of decreasing importance, linalool, linalyl esters, cineol, pinene, camphor, small amounts of terpene alcohols, geraniol and sesquiterpenes.

Taste threshold values

Taste characteristics at 5 ppm: cooling, mentholic, woody, herbal and spicy with a green nuance.

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