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.
d2525 0.905–0.929; n20D 1.4650–1.4700; α20D ?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.
