ARTEMISIA 化学特性,用途語,生産方法
化学的特性
A family of bitter aromatic herbs or shrubs that includes several species. Parts used are the leaves and flowering tops.
Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as
polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE’s (2000) book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon.
定義
A genus of more than 200 species of plants (Family asteraceae). They produce commercially important volatile oils.
危険性
Moderately toxic; an allergen.
ARTEMISIA 上流と下流の製品情報
原材料
準備製品