Terpineol Suppliers and Manufacturers

Cananga Oil (Botanical Name: Cananga odorata var. Macrophylla) origin from Indonesia and is extracted by steam distillation method. It has a floral, sweet, and slightly woody odor with a pale yellow color. The main constituents are caryophyllene, benzyl acetate, benzyl alcohol, farnesol, and linalool. This oil is widely used in the cosmetic, perfumery, pharmaceutical, body care, and toiletries industries.

Lime Oil Distilled, Citrus Aurantifolia Peel Oil Distilled is an essential oil distilled from the acidic epicarps after the pressing the juice from the fruit of the Lime. It contains mainly D-limonene and up to 7% alpha-terpineol.

Terpinen-4-ol is an isomer of terpineol with the chemical formula C10H18O. A primary constituent of tea tree oil, it is obtained as an extract from the leaves, branches, and bark of Melaleuca alternifolia Cheel. MeSH: terpinenol-4 Chemical formula: C10H18O Molar mass: 154.253

Pine Oil is a derivative of turpentine obtained by steam distillation of the species Pinus. Pine Oil has a strong piny odor and is miscible with alcohol. Pine Oil contains alpha-terpineol plus other cyclic terpene alcohols and terpene hydrocarbons

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Robinia pseudoacacia is used as a laxative, antispasmodic and diuretic. Black Locust flowers contain robinin glycoside. There are 3.6% of robinin in dried petals at the bud stage. In addition, bicrobin, biquercetin, as well as fatty and essential oils containing anthranilic acid methyl ester, indole, heliotropin, benzyl alcohol, linalool, �?�±-terpineol, salicylic acid esters, methyl anthranilate, vitamins, minerals, tannins, sugars, organic acids, glycosides were found in the flowers of Robinia pseudoacacia. In the food industry, acacia flowers are added to teas, pancake dough and jam. Ecologically clean Odessa region in Ukraine allows us to collect wild plants with a high content of nutrients. At your request, we will provide a photo and any information about a particular batch. Fito-Export, medicinal herbs supply partner for your business.

Cajeput Oil, derived from Melaleuca leucadendron and originating from Indonesia, is a pure essential oil obtained through steam distillation. The oil is a pale yellow clear liquid with a fresh, robust, fruity, and camphor-like aroma. It is widely used in medicine, pharmaceuticals, personal care, flavoring, cosmetics, fragrances, and perfumery. The main constituents of Cajeput Oil are 1.8-cineole, limonene, and alpha-terpineol. Certified with COA and MSDS, this oil meets high-quality standards and ensures safety and compliance.

Biological name : cirtrus bergamia Component: Limonene, Linalyl Acetate, Linalool, �³-Terpinene, �²-Pinene, Bergapten (Psoralen), Nerol and Nerolidol, �±-Terpineol, Acetophenone Derivatives Area: Nilgiris, Tamil Nadu, Kumaon Region, Uttarakhand Use Cases : Uplifting aromatherapy for mood enhancement Stress and anxiety reduction through diffusion Skincare for potential acne and oily skin management Relaxing addition to massage oils DIY cleaning products for its refreshing fragrance