Yield of Essential Oils

Wal writes ...
    The http://www.benzalco.com/herb_distil_info.html dealing with essential oil distillations appears to be defunct now for some reason. It had a list of botanicals and their percentage oil yield, which luckily I downloaded. Another still cuurent site with some similar information is from the 'Food & Technology Course' at Ohio State University - http://class.fst.ohio-state.edu/fst621/Lectures/flavors.htm Since botanicals are used to flavor alcohol, I think it is useful to combine the information that is relevant to Distillers. There is divergence in some botanicals in these 2 sources - I will put the Ohio State Uni. figures in brackets. It is apparent that there is a wide range which depends on geographical source and climatic conditions. That is why gin distillers to have a consistent quality have to test their purchases and use essential oil quantity as a basis of their formulation.

    Name%Yield
    Almond (kernel)(0.5-2.0)
    Allspice/Pimento (seed)4.5 (5.0)
    Allspice/Pimento (leaves) (0.5-0.7)
    Angelica (root)0.3-1.0
    Angelica (seed)0.6-1.5
    Anise (seed)1.5-4.0 (2.5-3.0)
    Arnica (root)1.0
    Arnica (flowers) 1.0
    Basil,sweet (leaves & tops)0.5-1.0 (0.2)
    Bay (leaves)3.0 (1.0-3.5)
    Calamus (root) 1.5
    Caraway (seed)3.2-7.4 (3-6)
    Cardamon (seed) 8.0 (3.5-7)
    Cascarilla (bark) 3.0
    Cassia (bark) 1.5
    Celery (seed)3.0 (2.0-2.5)
    Chamomile (flowers) 0.3-1.0
    Cinnamon (bark)0.1
    Clove (buds)14-21 (15-20)
    Coffee (roasted beans) 0.12
    Coriander (seed) 1.0 (0.4-1.0)
    Cumin (seed)(2.0-3.0)
    Dill (seed)2.5-4.0 (2.0-3.5)
    Eucalyptus (leaves)1.0-7.0
    Fennel (seed)4.0-6.0
    Geranium ssp. (leaves) 0.3-2.0
    Ginger (root)3.0 (1.5-3.0)
    Grapefruit (peel)(0.3)
    Hops (flowers)1.0
    Hyssop (leaves)1.0
    Iris/Orris (root) 0.2
    Juniper (berries) 1.5
    Lavender (flowers)0.5-1.0
    Lemon (peel) 2.0 (0.3-0.4)!
    Lemon Balm/Melissa (leaves) 0.015
    Lemongrass (leaves) 1.0
    Lemon verbena (leaves) 1.5
    Mace (aril)17-20
    Majoram (leaves)0.9
    Mustard (seed) 1.5 (1.0)
    Nutmeg (seed) 15-25 (6-18)
    Orange (peel) 1.5-2.0 (0.3)!
    Orange (flowers 0.1
    Organo (leaves)1.2
    Parsley (seeds)6.0
    Pepper, black (seed)2.5 (1-3)
    Pepper, white (seed) 1.5
    Pepper, cubeb (seeds) 2.0
    Peppermint (leaves) 1.0-2.5 (0.3-0.5)!
    Pettigrain,citrus (young shoots) 0.5
    Pine, needles (leaves) 0.5-3.0
    Pine, sap (resin) 15-35
    Poplar (spring buds) 0.5
    Rose (flowers) 0.006
    Rosemary (leaves) 2.0 (0.5-0.7)!
    Sage (leaves)
    The major constituent is Thujone
    2.5 (0.7-2.0)
    Savory, summer (leaves)0.1 (0.5-1.5)
    Spearmint (leaves) 2.0 (0.7)!
    Star anise (seeds & pods) 3.0
    Tangerine/Mandarin (peel) 0.5
    Tarragon (leaves) 0.08-1.5
    Thyme (leaves) 2.5 (0.7)!
    Tumeric (root) 5.0
    Valerian (root) 1.0
    Wintergreen (leaves) 0.6 (0.7)
    Wormwood (leaves & tops) 0.5-2.0
    Yarrow (leaves & tops) 0.15
    Zeodary (root) 1.5


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