The seeds are processed to extract raw essence and the essential oil. The dried seeds and tinctures (a 10% tincture
is obtained by maceration of the crushed seeds in 65% ethanol) are used primarily in the manufacture of liqueurs, vermouths and
bitters.
Ambrette seed oil is obtained by steam distillation of the dried, crushed seeds
ofAbelmoschusmoschatusMedik. (Hibiscus abelmoschus L.,Malvaceae), a flowering
shrub growing in tropical areas.Due to its content of long-chain fatty acids, the
crude product is a waxymass and, therefore, also called Ambrette beurre. Removal
of the fatty acids with alkali gives a clear yellow to amber liquid with the strong,
musky odor of ambrettolide.
d2525 0.898–0.920; n20D 1.4680–1.4850; [α]20D ?2°30′ to +3°; acid number:max. 3;
saponification number.
See Ambrette Absolute Oil and Ambrette Seed.
Volatile oil from seeds of Abelmoschus moschatus Moench, syn. Hibiscus Abelmoschus L. (Fam. Malvaceae). Amber liquid; odor of ambrettolide. Sol in fixed oils; insol in glycerin, propylene glycol.
Found in the seed of Abelmoschus moschatus Moench, syn. Hibiscus abelmoschus L.
Extractives and their phsically modified derivatives. Hibiscus abelmoschus. Malvaceae.
By steam distillation of the seed of A. moschatus and refinement of the crude distillate.
Essential oil composition
The principal constituents of ambrette seed oil are farnesol and ambrettolide
Detection at 1%: musky and musty berrylike with raspberry and red licorice nuances and a hint of SenSen confection.
Taste characteristics at 3 ppm: soapy, musky, Sen-Sen, tomato vegetative, spicy with notes of raspberry and
cherry punch.
