Juniperberry Oil, terpeneless and sesquiterpeneless

#### Juniperberry Oil, terpeneless and sesquiterpeneless. This oil is preferably produced from a high-grade true **Juniperberry Oil, **derived from juniper fruits by steam distillation (see **Juniperberry**** ****Oil,**** **previous monograph). The deterpenation may be either complete or partial; various methods of removing the monoterpenes and sesquiterpenes are described in Part One of this book (see **Terpeneless Oils**). The greater part of the monoterpenes may be removed by distillation in vacuum, but since some of the valuable flavor principles of the oil have boiling points only slightly in excess of 200° C. at 760 mm, it is advisable not to "push" the vacuum distillation too far. The monoterpenes distil at 160 to 185°C. (760 mm). At good vacuum (e.g. 1 mm Hg.-pressure or lower), the differences in boiling point are very small and the hazard of losing valuable flavor principles considerably increased. Furthermore, the partially deterpenized oils have a pronounced tendency of resinifying within a comparatively short time, while the "absolute" (terpeneless) oils are more stable. Selective cold- extraction (liquid-liquid) of the oxygenated constituents from the partially deterpenized oil may lead to a totally deterpenized oil. Various patents cover the methods of removing the mono- and sesquiterpenes with the application of little or no heat, thus avoiding the detrimental effect of a prolonged fractional distillation of the oil. The yield of totally terpeneless, sesquiterpeneless oil from a good natural oil is usually less than five percent. The terpenes are almost worthless; consequently, the terpeneless oil is quite expensive. It presents the advantage of being soluble in low-proof alcohol, and it is stable against oxidation and resinification when kept cool, dark or in alcoholic solution. The oil is used in flavors for alcoholic beverages, particularly for gin and "**Steinhäger**" types, furthermore in the complex liqueurs, e.g. benedictine, D.O. M., etc. Interesting modifications of the juniperberry flavor are obtained with terpeneless lime oil, spice oils, angelica root oil, etc. The average use level would be about 0.10 to 0.30 mg%, while the **Minimum Perceptible **is 0.05 to 0.08 mg%. It appears from these figures that the actual flavor strength of the terpeneless, sesquiterpeneless juniperberry oil is only about twice the strength of a good natural juniperberry oil, although the material concentration may be as high as 30 times. The two flavors are, however, distinctly different and there is no doubt that the flavor or the deterpenized oil is superior to that of the natural oil, by far. In perfumery, this oil is occasionally used to introduce a balsamic-sweet, almost ambra-like note, e.g. in modern aldehydic fantasy-perfumes, ambres, "powdery" fragrances, Oriental bases, high-class pine needle fragrances or forest blends, etc. It blends well with aliphatic aldehydes, cinnamic alcohol, cypress oil (tail fractions), cedrenol and its derivatives, fir needle absolute, labdanum products, ionones and methylionones (particularly the so-called "delta"-methylionone which is beta-iso-methyl-ionone), macrocyclic musks, nitromusks, oakmoss products, heliotropine, nerol, etc. Terpeneless, Sesquiterpeneless Juniperberry Oil is usually a somewhat viscous, pale yellow or pale amber-colored liquid of intensely sweet, balsamic-resinous, yet fresh and somewhat fruity odor. The various methods of deterpenization produce oils of quite different appearance and organoleptic virtues. The oil is occasionally adulterated with deterpenized oils of pinus pumilio or of cypress. Mastic Oil (see monograph on Mastic) could be used, but it is too scarce and too expensive for this purpose.