LAUREL OIL FROM LAURUS NOBILIS

Chemical properties

Laurel leaf oil, Bay laurel oil is obtained by steam distillation of leaves from Laurus nobilis L. (Lauraceae), an evergreen tree cultivated primarily in Mediterranean countries. The oil is a light yellow to yellow liquid with an aromatic, spicy odor and is produced, for example, in Morocco, Turkey, or Croatia in a total quantity of some few tons per year.
d²⁵₂₅ 0.905–0.929; n²⁰_D 1.4650–1.4700; α²⁰_D ?19 ° to ?10 °; solubility: 1 vol in at least 1 vol of 80% ethanol; acid number: max. 3; saponification number: 15–45; saponification number (after acetylation): 36–85.
The main component of the oil is 1,8-cineole (30–70%); other important components are linalool (about 10%) and eugenol.
Laurel leaf oil is used extensively in the food industry, for example, for seasoning meat products and soups.

Definition

Extractives and their physically modified derivatives. Laurus nobilis, Lauraceae.