OIL OF SPIKE

Refer to LAVENDER, SPIKE.

The oil is obtained by steam distillation of the sun-dried flowering tops. It has a camphoraceous, herbaceous, earthy odor reminiscent of lavender.

Spanish spike lavender oil is produced by steam distillation of the flowering tops of spike lavender, Lavandula latifolia Medik. It is an almost colorless to pale greenish-yellow liquid with a characteristic, rough odor slightly similar to that of cineole and camphor.
d²⁰₂₀ 0.894–0.907; n²⁰_D 1.4610-1.4680; α²⁰_D ?7 ° to +2 °; solubility: 1 vol in not more than 3 vol of 70% ethanol; solutions may become opalescent on dilution; acid number: max. 2.
Themain components of Spanish spike lavender oil are linalool (34–50%), 1,8-cineole (16–39%), and camphor (8–16%).
Spike lavender oil is produced from wild and cultivated plants in Spain. Due to the competition with lavandin, which has a similar sensory profile and can be cultivated with a better profitability, the production quantities of spike lavender oil dropped down to 20 t/yr.

Found in the plant Lavandula latifolia Vill. (L. Spica D. C.) (Fam. Labiatae).

Fragrance component in cosmetics, soaps, lotions, perfumes. Flavor in beverages, desserts, aromatic vinegars. Oil in aromatherapy for a soothing, calming effect.

By steam distillation of the sun-dried flowers

Extractives and their physically modified derivatives. Lavandula latifolia, Labiatae.

The main constituents include, in order of decreasing importance, linalool, linalyl esters, cineol, pinene, camphor, small amounts of terpene alcohols, geraniol and sesquiterpenes.

Taste characteristics at 5 ppm: cooling, mentholic, woody, herbal and spicy with a green nuance.