Chemical Properties
The oil, steam-distilled from the dried leaves, has a sweet odor with a fresh, bitter taste. Distillation of the imported
buchu leaves is carried out in Europe (mainly Holland) and the United States (seldom on the growing site).
Chemical Properties
See Buchu.
Physical properties
The oil is a dark-brown liquid.
Definition
Extractives and their physically modified derivatives. Barosma betulina, Rutaceae.
Essential oil composition
The main constituents include disphenol (barsoma camphor), diosmin (a flavonic glucoside) and hesperidine.
Also see Buchu.
Taste threshold values
Taste characteristics at 0.2%: minty, cooling, fruity, woody, peppermint with a fruity, berry nuance.
