Garlic Oil is derived from the crushed bulbs of garlic, Allium sativum Linn. They have a powerful and obnoxious odour due to the presence of disulphides. The bulbs contain 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin. The yellow oil of garlic is a valuable flavouring agent in perfumery, as insect repellent. Allicin present in volatile oil is a powerful antibacterial.
Botanical name: Allium sativum Family Name: Liliaceae Name in some International Languages: Ajo (Spanish), Thum (Arabic), Suan (Chinese) Flavour Characteristics: Pungent, Sulfurous and strong odour Usage Profile: Foods and Medicines Commercial part: Bulb Harvesting Season: December to January Appearance: Dark brown to light colour, free flowing liquid with the characteristic aroma of fresh Garlic. Description: Brown thick paste with characteristic odour Organoleptic Test: Characteristic flavour Extraction: By 80% Methanol Additive: Max.8% Glycyrine Water Solubility: Not less than 70% Alcohol Solubility: Not less than 60% (50% v/v) Total Ash: Not more than 3% Heavy metals as Pb: Not more than 30 ppm Volatile Oil content: Not less than 1%
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