Description
Refer to LAVENDER, SPIKE.
Chemical Properties
Spanish spike lavender oil is produced by steam distillation of the flowering
tops of spike lavender, Lavandula latifolia Medik. It is an almost colorless to
pale greenish-yellow liquid with a characteristic, rough odor slightly similar
to that of cineole and camphor.
d2020 0.894–0.907; n20D 1.4610-1.4680; α20D ?7 ° to +2 °; solubility: 1 vol in
not more than 3 vol of 70% ethanol; solutions may become opalescent on
dilution; acid number: max. 2.
Themain components of Spanish spike lavender oil are linalool (34–50%),
1,8-cineole (16–39%), and camphor (8–16%).
Spike lavender oil is produced from wild and cultivated plants in Spain.
Due to the competition with lavandin, which has a similar sensory profile
and can be cultivated with a better profitability, the production quantities of
spike lavender oil dropped down to 20 t/yr.
Chemical Properties
The oil is obtained by steam distillation of the sun-dried flowering tops. It has a camphoraceous, herbaceous, earthy
odor reminiscent of lavender.
Occurrence
Found in the plant Lavandula latifolia Vill. (L. Spica D. C.) (Fam. Labiatae).
Uses
Fragrance component in cosmetics, soaps, lotions, perfumes. Flavor in beverages, desserts, aromatic vinegars. Oil in aromatherapy for a soothing, calming effect.
Definition
Extractives and their physically modified derivatives. Lavandula latifolia, Labiatae.
Preparation
By steam distillation of the sun-dried flowers
Essential oil composition
The main constituents include, in order of decreasing importance, linalool, linalyl esters, cineol, pinene,
camphor, small amounts of terpene alcohols, geraniol and sesquiterpenes.
Taste threshold values
Taste characteristics at 5 ppm: cooling, mentholic, woody, herbal and spicy with a green nuance.
