Chemical Properties
Tarragon oil (estragon oil) is produced by steam distillation of leaves, stems,
and flowers of Artemisia dracunculus L. (Asteraceae). It is a pale yellow to amber
liquid with a characteristic, spicy, delicate estragon odor reminiscent of licorice
and sweet basil. The following specifications refer to tarragon oil obtained from
plants cultivated in Southern France.
d2020 0.918–0.950; n20D 1.508–1.518; α20D +2 ° to+6 °; acid number: max. 1; saponification
number: max. 18; solubility: 1 vol in ≤ 4 vol of 90% ethanol.
Estragole is the main constituent of tarragon oil (68–84%) and primarily
determines the sensory properties.
Worldwide production of tarragon oil only amounts to a few tons per year.
Important producers are, for example, Hungary, Iran, and France. Tarragon oil is
used mainly in flavor compositions, smaller quantities are employed in perfumery.
Chemical Properties
The essential oil is obtained by steam distillation of leaves, stem and flowers of the plant, in yields varying from 0.3 to 1.4%. The oil has a delicate, spicy odor similar to licorice and sweet basil, but characteristic of tarragon oil.
Physical properties
The oil is a pale-yellow to amber liquid. It is soluble in most fixed oils and in an equal volume of mineral oil, occasionally becomes hazy on further dilution. It is relatively insoluble in propylene glycol and is insoluble in glycerin.
Occurrence
Found in the plant Artemesia dracunculus L. (Fam. Compositae).
Definition
Extractives and their physically modified derivatives. Artemisia dracunculus, Compositae.
Preparation
By steam distillation of the leaves, stems and flowers of the plant Artemesia dracunculus L.
Essential oil composition
In general, the oil contains a large amount of terpenes, such as pinene, myrcene, anethole (approximately 10%) and up to 60 to 75% estragole (methyl chavicol).
