Chemical Properties
Juniper berry oil is obtained by steam distillation of ripe fruits of Juniperus
communis L. ssp. communis (Cupressaceae). It is a colorless, pale green, or yellowish liquid with a characteristic, conifer-like odor and an aromatic,
bitter taste.
d
2020 0.850–0.880; n
20D 1.470–1.483; α
20D ?6 ° to 0 °; solubility: 1 vol in max. 10 vol of 95% ethanol.
The slightly turpentine-like odor and the relatively low solubility of the oil
are caused by its high content of α-pinene (25–45%) and other monoterpene
hydrocarbons. The main oxygen-containing component is 1-terpinen-4-ol (1–6%) .
In Europe, for example, in Hungary and Bulgaria, juniper berry oil is distilled
from berries growing in the traditional Balkan regions such as Macedonia. A different
quality of juniper berry oil is distilled in India. The production quantity
amounts to ～10 t annually.
A so-called juniper leaf oil is obtained fromthe twigs of the juniper bush, which
contain wood, needles, and berries. Its sensory properties are completely different
in terms of being more turpentine-like.
The oil is used to a limited extent in perfumery for creating fresh, dry effects
and as an aroma ingredient in alcoholic beverages of the gin type.
Uses
Juniper Berries Oil is a flavoring agent that is a liquid which may be colorless, yellow, or greenish in appearance. Its odor is characteristic with an aromatic, bitter taste. Storage is accompanied by polymerization. It is soluble in most fixed oils and mineral oil, insoluble in glycerin and propylene glycol. It is obtained from dried ripe fruit of juniperus communis l. Var. Erecta pursh of the cupressaceae family.
