Description of Basil Oil Linalool Type

Unlike its Methyl Chavicol counterparts, Basil Oil Linalool Type is fresher and sweeter, derived from a unique variety of Ocimum basilicum herbs that were originally produced in Egypt. The aroma and flavor of this oil matches the common basil profile expected of the Mediterranean herb, though its careful balance of sweetness and spiciness works exceptionally well within tomato sauces and other cooking applications. As such, basil oil linalool type is used extensively in savory flavor blends. Outside of cooking, this basil also finds use in men’s perfumery, imparting a spicy and fresh top note to masculine fragrances.
See other Basil Oils

Aroma & Flavor of Basil Oil Linalool Type

Sweet and mild, lacking the camphoraceous notes of its other Basil counterparts. Maintains a strong herbaceous odor, with all the typical green notes expected of Basil.

Botanical Name of Basil Oil Linalool Type

Ocimum basilicum l.

Appearance of Basil Oil Linalool Type

Pale Yellow Liquid

EXTRACTION method of Basil Oil Linalool Type

Distillation

Principle Constituents of Basil Oil Linalool Type

Linalool

Refractive Index of Basil Oil Linalool Type

1.4500 - 1.4900 @ 20^C

Specific Gravity of Basil Oil Linalool Type

0.8600 - 0.9100 @ 25^C

All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Flavor Usage
by Category