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.
d
2525 0.905–0.929; n
20D 1.4650–1.4700; α
20D ?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.
