A study on the extraction of aromatic components from plants, using Neroli as an example.
Written in 2009; 2,733 words; 8 sources; APA; $ 81.95
Paper Summary:
This paper examines the process of extracting essential oils from plants, in particular, Neroli. The author explains the key concerns in this process, the characteristics of the oil and the characteristics of the plant. Noting that citrus plants produce three different oils in different parts of the plant, the author cautions that different methods need to be used to produce the different oils. The paper explains the uses of Neroli and comments on the cost and economic factors governing the price of this essential oil extracted from the bitter orange tree.
Outline:
Characteristics of the Plant
Citrus Oil Production
Citrus Chemistry
References
From the Paper:
"Labor is the most costly aspect of Neroli and Orange Blossom Water. However, the market for the products is high and continues to grow, especially as a gourmet food additive. As McMahon points out, there is justification for the argument that higher priced oils are superior in this case, due to shortcuts taken by producers in low priced years. Steam distillation is the preferred method and produces the highest quantity and quality of oils. The hydrosol and oil keep best under refrigeration, as the oils remain volatile in their distilled state."
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