| Name | SAVORY OIL, SUMMER VARIETY |
| Synonyms | savory Savoryoil Oleoresinsavory savorysummeroil savoryoil,summer Oils,savory,summer oils,saturejahortensis SAVORY OIL, SUMMER VARIETY |
| CAS | 8016-68-0 |
| Density | 0.875-0.954 g/cm3(Temp: 25 °C) |
| Physical and Chemical Properties | Light yellow to dark brown volatile essential oil with a spicy aroma like thyme or oregano. Soluble in most non-volatile oils and mineral oils, almost insoluble in glycerol and propylene glycol. It has certain anti-mildew characteristics. |
| Toxicity | The acute oral LD50 value in rats was reported as 1.37 g/kg (0.79-1.95 g/kg) and the acute dermal LD50 value as 0.34 g/kg (0.25-0.43 g/kg) in rabbits and as > 2.5 g/kg in guineapigs (Moreno, 1975). |
| FEMA | 3013 | SAVORY SUMMER OIL (SATUREJA HORTENSIS L.) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| content analysis | phenol content based on carvacrol was determined by phenol determination method (OT-37). |
| toxicity | GRAS(FEMA;FDA,§ 182.20,2000). LD50 1370mg/kg (rat, oral). |
| usage limit | FEMA(mg/kg): seasoning 10~50; Candy and baked goods 4.0. |
| use | spices. Mainly used in sauces, seasonings, canned meat and kimchi. Spices. Mainly meat products, chicken, duck, egg, soup and other conditioning have a unique flavor, the whole piece or powder can be used. Fresh leaves are often used as decorations in cold dishes. It is often cooked with legumes in Europe and has a special flavor. In ancient Rome, it was mixed with vinegar to make beverages, which were very popular. |
| production method | harvest before flowering, cut stems and leaves are generally placed in a cool place to dry and sealed. It is obtained by steam distillation from the dried whole plant of the Lamiaceae plant European mint (Saturlea hortensis). |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |