Linalool refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. These have multiple commercial applications, the majority of which are based on its pleasant scent (floral, with a touch of spiciness). It has other names such as β-linalool, linalyl alcohol, linaloyl oxide, p-linalool, allo-ocimenol, and 3,7-dimethyl-1,6-octadien-3-ol. Over 200 species of plants produce linalool, mainly from the families Lamiaceae (mint and other herbs), Lauraceae (bay, cinnamon, rosewood), and Rutaceae (citrus fruits), but also birch trees and other plants, from tropical to boreal climate zones, including fungi. It can be found in highest concentrations in lavender, basil, and petitgrain.
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