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.