Chemical Properties
Litsea cubeba is a member of the Lauraceae family, which includes the Cinnamomum species and Laurus nobilus or
sweet bay. Parts of L. cubeba used include the pepper-like fruits (berries), bark and leaves. Litsea is grown in Tiawan, Japan and
India, but primarily in China, which is also the primary market. The berry yields about 3.2% oil on distillation and has a distinct
lemon character odor due to the presence of citral (geranial [41%] and neral [34%]), but may be much modified as the result of the
presence of other substances. Litsea cubeba oil is often used as the basis for fine lemon flavors.
Definition
Extractives and their physically modified derivatives. Litsea cubeba, Lauraceae.
Composition
Major constituents of the stem oil are citronellol (11.9 to 20.4%) and citronellal (7.7 to 10.0%); fruit
oils, citronellal (44.8 to 77.2%) and citronellol (10.9 to 14.0%); flower oils, sabinene (41.8 to 42.3%), citronellal (14.3 to 17.3%),
β-phellandrene (7.7 to 9.0%), α-pinene (6.6 to 7.6%) and β-pinene (5.8 to 6.1%).* Other investigators reported the major components
of essential oils from stem bark, leaf and fruit of L. cubeba from the northern part of India consisted of linalool (78.3%), citronellol
(41.2%) and citronellal (76.55%), respectively.
