MAIN CONSTITUENTS OF BAY LEAF
The essential oil from the leaves (0.8 to 3%) contains mostly 1,8 cineol (50%); furthermore, eugenol, acetyl eugenol, methyl eugenol, α- and β-pinene, phellandrene, linalool, geraniol and terpineol are found. The dried fruits contain 0.6 to 10% of essential oil, depending on provenance and storage conditions. Like the leaves, the aroma is mostly due to terpenes (cineol, terpineol, α- and β-pinene, citral), but also cinnamic acid and its methyl ester are reported. From laurel fruits, a green semisolid oil (melting point about 30 °C) can be extracted, which contains several percent of essential oil (main com¬ponents are two sesqui¬terpenoids, costunol and dehydro¬costus¬lacton), but is mainly composed of fatty oil: Triglycerides of lauric acid (dodecanoic acid), myristic acid (tetradecanoic acid) and elaic acid.
TURKISH BAY LEAF