Clove stem oil

Clove stem oil is obtained in ca. 5% yield by steam distillation of the dried flower stems. It is a yellow to light brown oil with a sweet-spicy, slightly woody odor similar to that of bud oil but without the fresh-fruity top note. 

The main component of all clove oils is eugenol (up to 80%, sometimes more), which is responsible for their odor and antiseptic properties. Other major constituents are eugenyl acetate and caryophyllene [442-449]. Clove bud oil has a higher acetate content and a more delicate odor than the other oils, therefore it is much more expensive. Leaf oil is produced and used in the largest quantities. The composition of clove stem oil resembles that of bud oil but with a lower content of eugenyl acetate. 

With volatile oils containing eugenol (clove bud or stem, cinnamon, pimento or bay oil), 3% sodium hydroxide solution must be employed With clove stem oil it is well to heat for 10 minutes on a water-bath... 

Eugenol (80-90%), acetyleugenol (2-3%), caryophyllene, furfural, methyl amyl ketone, salicylic acid (small quantity) Clove stem oil, cedarwood, copaiba or gurjun oil, phenol, oil of turpentine. Chief test estimation of eugenol... 

Note A Madagascan clove bud oil B Zanzibar clove stem oil C Madagascan clove leaf oil D Indonesian clove leaf oil ng = not given. 

Clove Stem Oil occurs as a yellow to light brown liquid with a sharp, spicy odor and taste. It is the volatile oil obtained by steam distillation from the dried stems of the buds of Eugenia caryophyllata Thunberg (Eugenia aromatica L. Baill.) (Fam. Myrtaceae). It is soluble in fixed oils and in propylene glycol, but it is relatively insoluble in glycerin and in mineral oil. 

Amyris Oil, West Indian Type 650 Butyl Alcohol 666 Clove Stem Oil... 

Clove stem oil usually contains 90-95% and clove leaf oil 82-88% eugenol (arctander MASADA) they contain little or no eugenyl acetate. Naphthalene (not present in the bud oil) is reportedly present in both oils in trace amounts also many of the minor constituents in the bud oil are absent or present in much smaller concentrations in the leaf and stem oils. ... 

Food. Cloves, clove bud oil, clove stem oil, clove leaf oil, and eugenol are widely used in flavoring many food products, with cloves and clove bud oil by far the most used. Clove bud extract and oleoresin are also used, though to a lesser scale. Major food products in which... 

---