|
|
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
|
|
