Country of Origin
Color & Odor
|:||Clear, light yellow to reddish yellow liquid with characteristic odor|
|:||Soluble in alcohol and oils. Insoluble in water|
|:||1.0400 to 1.1180 @ 25°C|
|:||-2° to +2°|
|:||1.559 – 1.580 @ 25°C|
Storage & Handling
|:||Store in tightly sealed, preferably full container. Protect from heat and light.|
|:||Ambient 10°C - 32°C|
|:||Supercritical CO2 Extraction|
DESCRIPTION:Generally known as garlic, Allium sativum is a species in the onion family Alliaceae. It has been used worldwide for both culinary and medicinal purposes.
CONSTITUENTS:Its main chemical contents are Thiamine (Vit. B1) 0.2 mg (15%), Riboflavin (Vit. B2) 0.11 mg (7%), Niacin (Vit. B3) 0.7 mg (5%), Pantothenic acid (B5) 0.596 mg (12%), Vitamin 5 mg (95%), Folate (Vit. B9) 3 ìg (1%), Selenium 14.2 ìg, .
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:A top note of strong aroma, Garlic Essential Oil has a very strong and pungent aroma of garlic. It is not generally used in perfumery.
BLENDS WITH:Allium sativum .
COMMON NAMES:Olibanum and Gum .
USES:Garlic is used in various food preparations, in cooking and also for medicinal purposes.