I have several questions regarding essential oils.
Please answer as many questions as you can that is
within your expertise.
For each of the following naturally occurring oils:
Citronella ,eucalyptus,cinnamon
leaf,nutmeg,clove,rose,jasmine,lavender
a.how easy is it to produce for each of them
chemically as compared being extracted from natural
sources?
b.how effective the chemically produced ones for each
of them compared to the ones extracted naturally.Are
there any harmful effects using the chemically
produced ones?
c. in the market ,if one does not know the origin of a
particular oil, how likely are each of them to be
produced chemically as compared it to be the
naturally?
d. apart from laboratory tests, are there any other
way of distinguishing between the two?
e.when the lid is taken off a bottle of the oils , the
oil evaporates to fill the room with its aroma. But
after sometime, no more oil evaporates unless one
stirs it. Why is it so?
Thank you.
What you are smelling is a particular compound in the oil, and oil is a mixture of many compounds. perfumes typically have several compounds in them to produce the effect. If these compounds are put in a viscious oil, only the surface is exposed to the air, and those compounds near the surface are liberated. Because the carrier oil is viscious, the mixture is not moving, so once the compounds near the surface are evaporated, no more evaporates because the carrier oil has them trapped below. One stirs the oil to bring more near the surface.
a. The ease of producing essential oils chemically versus extracting them from natural sources can vary depending on the oil.
Citronella: It is relatively difficult to produce citronella oil chemically compared to extracting it from natural sources. Citronella grass is typically steam distilled to extract the oil.
Eucalyptus: Eucalyptus oil can be produced both chemically and by steam distillation. However, steam distillation is the most common method for extracting eucalyptus oil from the leaves and twigs.
Cinnamon leaf: Chemical production of cinnamon leaf oil is more challenging compared to its extraction from natural sources. The oil is usually derived from steam distillation of cinnamon leaves.
Nutmeg: Nutmeg oil is mainly obtained through steam distillation of the dried seeds of the nutmeg fruit. The chemical production of nutmeg oil is less common.
Clove: Clove oil is predominantly extracted through steam distillation of the dried buds of the clove tree. Chemical production of clove oil is less common.
Rose: Rose oil is usually obtained through steam distillation of rose petals. Chemical production of rose oil is challenging and less common.
Jasmine: Jasmine oil is primarily obtained through solvent extraction or steam distillation of jasmine flowers. Chemical production of jasmine oil is not widely practiced.
Lavender: Lavender oil can be extracted through steam distillation of lavender flowers. Chemical production is possible but less common.
b. The effectiveness of chemically produced essential oils compared to naturally extracted ones can vary. Chemically produced oils may have a similar aroma but might lack certain compounds present in the natural oils. These missing compounds can affect the therapeutic properties and benefits of the oil. Additionally, chemically produced oils may carry some harmful effects if they contain synthetic or artificial additives. Natural, properly extracted oils are generally considered safer and more effective.
c. Determining whether an essential oil in the market is produced chemically or derived naturally can be challenging without proper labeling or information. However, certain factors can provide indications. Chemically produced oils may be relatively cheaper, have a standardized aroma or consistency, or be available in large quantities year-round. On the other hand, naturally extracted oils may vary in aroma, quality, or availability depending on seasonal variations and specific geographic regions.
d. Apart from laboratory tests, there are a few ways to distinguish between chemically produced and naturally extracted oils. However, these methods are not foolproof:
Smell and consistency: Experienced users with knowledge of the specific oil's aroma and characteristics may be able to identify differences in smell or consistency between chemically produced and naturally extracted oils.
Source and labeling: Checking the labeling and sourcing information provides clues. Look for oils that specify "100% pure," "organic," or "steam distilled" to indicate a natural extraction process. However, be cautious as false or misleading labeling can occur.
Third-party certifications: Look for oils that have been tested and certified by reputable third-party organizations, such as the International Organization for Standardization (ISO) or the National Association for Holistic Aromatherapy (NAHA). These certifications ensure certain quality standards and authenticity.
e. When the lid is taken off a bottle of essential oil, the oil evaporates to fill the room with its aroma. However, after some time, no more oil evaporates unless one stirs it because the carrier oil in which the essential oil is diluted forms a barrier. The carrier oil is typically viscous, which prevents easy movement of the oil mixture. When the compounds near the surface evaporate, the carrier oil traps the remaining oil below, hindering further evaporation. Stirring the oil helps bring more oil near the surface, allowing for continued evaporation.