1. Scope This standard applies to food additives, lavender oil extracted from the flowering part of chinese lavender (lavandula angustifolia mill.) by steam distillation. 2. Technical requirements 2.1 sensory requirements Color:light yellow State:flowing liquid Aroma:characteristic of fresh flowers, similar to the aroma from flowering part of plants. 2.2 physical and chemical indicators Relative density:0.876~0.895 Refractive index:1.4570~1.4640 Optical rotation:-12.0~-6.0 Uses: 1. As one of the widely used spices, lavender oil is of fresh and sweet fragrance and tends to be harmonious with other essential oils, which started to be used in perfume and cosmetic long time ago; used in daily 2. Used in edible essence and flavor and as food addictive. 3. Fragrant volatile substance can effectively stimulate the respiratory center to encourage the human body to breathe in oxygen and discharge carbon dioxide, thus people feel vigorous and pleased. Besides, there are many other benefits, including promoting the blood circulation, strengthening immunity and function activity, relaxing digestive spasm, refreshing, eliminating flatus, facilitating digestion, preventing nausea and dizziness, alleviating anxiety and nervous migraine and preventing from getting cold.