JUNIPER BERRY OIL

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.
d²⁰₂₀ 0.850–0.880; n²⁰_D 1.470–1.483; α²⁰_D ?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.

The Uses of JUNIPER BERRY OIL

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.