the actual state of natural spanish essential oils

Jordi Calonge & Jordi Sort

IFEAT CONFERENCE - BARCELONA November 7th, 2011

The actual state of natural

Spanish essential oils

THE ACTUAL STATE OF NATURAL SPANISH ESSENTIAL OILS

What has been the

evolution of the cultivation

and production of the

Spanish essential oils?


Cypress

Thyme Red Lavandin

Rosemary

Marjoram

Petitgrain Lemon

Spike Lavender

Hyssop

Savory


THYME RED OIL Thymus zigis L.


Mediterranean coast

Southern Spain

Production Yield:

30 – 40 kg of essential oil / hectare

1997 1998 1999 2000 2001 2002 2003

9 8 7 7,5 8 8,5 9

2004 2005 2006 2007 2008 2009 2010

9 10 10 9 10 12 12

Total production in Spain (tonnes)

Plantation Area In Spain:



9 8

7 7,5 8 8,5 9 9 10 10

9 10

12 12 12

0

2

4

6

8

10

12

14

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

Plantation Area In Spain: Mediterranean coast

Southern Spain

Production Yield:





CYPRESS OIL Cupressus sempervirens L.



Catalonia

Mediterranean Coast


1997 1998 1999 2000 2001 2002 2003

12 15 17 21 23 26 24

2004 2005 2006 2007 2008 2009 2010

24 22 23 21 22 21 23


Production Yield:



12 15

17

21 23

26 24 24

22 23 21 22 21

23 21

0

5

10

15

20

25

30

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011


Catalonia

Mediterranean Coast


Production Yield:




LAVANDIN OIL Lavandula hybrida R.



Central Spain

Mediterranean Coast

Northern Spain

Southern Spain

Production Yield:


1997 1998 1999 2000 2001 2002 2003

40 47 56 62 70 80 80

2004 2005 2006 2007 2008 2009 2010

70 65 70 60 65 58 60




40 47

56 62

70 80 80

70 65

70 60

65 58 60

80

0

20

40

60

80

100

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011


Central Spain

Mediterranean Coast

Northern Spain

Southern Spain

Production Yield:





SPIKE LAVENDER OIL Lavandula Latifolia Vill.



Southern Spain

Mediterranean Coast

Central Spain

Production Yield:


1997 1998 1999 2000 2001 2002 2003

85 75 70 80 74 65 60

2004 2005 2006 2007 2008 2009 2010

50 45 30 25 15 20 18




85 75 70

80 74

65 60 50 45

30 25 15 20 18 18

0

20

40

60

80

100

120

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011


Southern Spain

Mediterranean Coast

Central Spain

Production Yield:





ROSEMARY OIL Rosmarinus Officinalis L.



Mediterranean Coast

Southern Spain

Central Spain

Production Yield:


1997 1998 1999 2000 2001 2002 2003

50 45 50 55 50 45 40

2004 2005 2006 2007 2008 2009 2010

35 40 30 40 30 35 30




50 45

50 55

50 45

40 35

40

30

40

30 35

30 30

0

10

20

30

40

50

60

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011


Mediterranean Coast

Southern Spain

Central Spain

Production Yield:





MARJORAM OIL Thymus Mastichina L.



Southern Spain

Central Spain

Production Yield:


1997 1998 1999 2000 2001 2002 2003

24 28 23 20 18 17 18

2004 2005 2006 2007 2008 2009 2010

15 17 19 18 19 15 14




24

28

23 20

18 17 18 15

17 19 18 19

15 14 15

0

5

10

15

20

25

30

1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011


Southern Spain

Central Spain

Production Yield:





Cypress

Thyme Red Lavandin

Rosemary

Marjoram

Petitgrain Lemon

Spike Lavender

Hyssop

Savory


PETITGRAIN LEMON OIL Citrus Limonum L.

Plantation Area in Spain: Mediterranean Coast

Production: 20 kg of essential oil / hectare

Total production in Spain (2011): 7 tonnes

HYSSOP OIL Hyssopus Officinalis L.

Plantation Area in Spain: Southern and Central Spain



SAVORY OIL Satureja Montana

Plantation Area in Spain: Central Spain and Mediterranean Coast




What are the characteristics

of Spanish essential oils

and what makes them

different compared with

other origins?


Cypress

Thyme Red Lavandin

Rosemary

Marjoram

Petitgrain Lemon

Spike Lavender

Hyssop

Savory



Crop period: July

Part of the plant distilled: flowering tops

Linalool 3.0 – 6.5%

Cariophyllene 0.5 – 2.0%

Terpinen-4-ol 0.1 – 2.5%

Methyl Ether Carvacrol 0.1 – 1.5%

Thymol 37 – 55%

Carvacrol 0.5 – 5.5%

Main components of Spanish quality:

Alpha Tuiene 0.2 – 1.5%

Alpha Pinene 0.5 – 2.5%

Mircene 1.0 – 2.8%

Alpha - Terpinene 0.9 – 2.6%

Gamma - Terpinene 4.0 – 11.0%

Para - Cymene 14 – 28%

Sabinene Tr – 0.5%






Thymol 37 – 55%






Thymol 37 – 55%






Thymol 37 – 55%



Crop period: July



• Spanish quality has high Thymol content that gives a more spicy and herbal character,

slightly bitter and terpenic, to the essential oil.

• Thymol has antiseptic properties and it is used in pharmaceutical applications.

• There are many different chemotypes of Thymus Vulgaris with high content of

Linalool or Carvacrol mainly.


Alpha Pinene 0.5 – 2.5%

Mircene 1.0 – 2.8%

Alpha - Terpinene 0.9 – 2.6%

Gamma - Terpinene 4.0 – 11.0%

Para - Cymene 14 – 28%

Sabinene Tr – 0.5%



Alpha Pinene 40 – 65%

Fenchene 0.5 – 1.0%

Beta - Pinene 0.5 – 3.0%

Sabinene 0.5 – 2.0%

Delta - 3 - Carene 18 – 29%

Crop period: December to February

Part of the plant distilled: branches


Myrcene 1.5 – 3.5%

Limonene 0.5 – 6.0%


Terpenyl Acetate 1.0 – 3.5%

Germacrene 0.2 – 0.7%

Cedrol 0.8 – 2.0%









Myrcene 1.5 – 3.5%





Cedrol 0.8 – 2.0%

Myrcene 1.5 – 3.5%





Cedrol 0.8 – 2.0%

• The high Cedrol content gives more aromatic and woody

character to the essential oil

• The Catalan quality is comparable to the French type.

• The quality distilled in the region of Murcia has a lower Cedrol content

(within this range) and it has a more terpenic character.

Crop period: December to February

Part of the plant distilled: branches
















Myrcene 0.3 – 1.0%


Cineol 0.5 – 1.5%

Cis-Beta-Ocimene 0.5 – 1.5%

Trans-Beta-Ocimene 0.3 – 1.0%

Camphor 6.0 – 8.5%

Linalool 25 – 36%

LAVANDIN OIL Lavandula Hybrida R.

Crop period: July



Linalyl Acetate 26 – 35%


Lavandulyl Acet. 1.5 – 3.5%

Lavandulol 0.2 – 1.0%

Borneol 1.5 – 3.5%

Alpha-Terpineol 0.3 – 1.0%

Hexyl Butyrate 0.3 – 0.5%






Borneol 1.5 – 3.5%







Borneol 1.5 – 3.5%



LAVANDIN OIL Lavandula Hybrida R.

Crop period: July


• The spanish quality parameters fit into the ISO specification.

• Spanish quality has higher (in range) Lavandulol and

Lavandulyl Acetate content.

• This higher content gives higher added value (quality and organoleptical

performance) and natural character to some varieties.


Myrcene 0.3 – 1.0%


Cineol 0.5 – 1.5%

Cis-Beta-Ocimene 0.5 – 1.5%

Trans-Beta-Ocimene 0.3 – 1.0%

Camphor 6.0 – 8.5%

Linalool 25 – 36%


Crop period: July and August




Cineol 20 – 35%

Camphor 10 – 15%

Linalool 38 – 46%

Linalyl acetate tr – 1.0%


Alpha-Bisabolene 0.5 – 2.5%



Crop period: July and August




Cineol 20 – 35%

Camphor 10 – 15%

Linalool 38 – 46%




• The spanish quality parameters range fit into the ISO specification.

• Spike Lavender is an autoctone product from Spain.

• Its composition gives an exclusive balsamic and strongly aromatic

character to the essencial oil.


Cineol 20 – 35%

Camphor 10 – 15%

Linalool 38 – 46%






Crop period: April/May and October/November

Part of the plant distilled: whole plant


Camphor 12.5 – 22%

Bornyl acetate 0.5 – 2.5%

Borneol 1.0 – 4.5%

Alpha-terpineol 1.0 – 4.0%

Verbenone 0.7 – 2.5%

Alpha pinene 18 – 26%

Camphene 7 – 13%

Beta-Pinene 2 – 5%

Myrcene 2.5 – 4.5%


Cineol 16 – 23%



Camphor 12.5 – 22%


Borneol 1.0 – 4.5%




Camphene 7 – 13%


Myrcene 2.5 – 4.5%


Cineol 16 – 23%

Crop period: April/May and October/November



• Spanish quality has less cineol content and higher camphor content.

and other character components (like Verbenone and Ethyl Amyl Ketone)

compared to Northern African quality.

• This gives more variety of smell notes.

• The different range of the components gives more aromaticity to the essential oil.

Camphor 12.5 – 22%


Borneol 1.0 – 4.5%




Camphene 7 – 13%


Myrcene 2.5 – 4.5%


Cineol 16 – 23%



Crop period: June and July



Camphor 0.1 – 3.0%

Borneol 0.1 – 2.0%


Linalyl Acetate 0.2 – 2.0%


Alpha-Pinene 1.0 – 4.5%

Beta-Pinene 2.0 – 5.0%


Cineol 45 – 60%

Linalool 18 – 30%






• Marjoram is a variety of thyme.

• Spanish Marjoram is different compared with the other variety

that is distilled from the Origanum Majorana.

• Spanish Marjoram has a high Cineol content. This gives fresh, sweet, spicy and

camphor notes to the oil, with some predominance of eucalyptus note.

Camphor 0.1 – 3.0%

Borneol 0.1 – 2.0%


Linalyl Acetate 0.2 – 2.0%


Alpha-Pinene 1.0 – 4.5%

Beta-Pinene 2.0 – 5.0%


Cineol 45 – 60%

Linalool 18 – 30%




Crop period: March and April

Part of the plant distilled: leaves of the lemon tree



Limonene 36 – 46%

Cineol 1.0 – 4.0%

Beta-Ocimene 2.0 – 4.0%

Neral 3 – 6%

Geranial 4 – 8%



Crop period: March and April

Part of the plant distilled: leaves of the lemon tree



Limonene 36 – 46%

Cineol 1.0 – 4.0%

Beta-Ocimene 2.0 – 4.0%

Neral 3 – 6%

Geranial 4 – 8%

• The main notes of Petitgrain Lemon oil are the green leaf and the citric character

coming from the main components.

• Some pirazines, present only as traces, give a very specific organoleptical performance.

• These characteristics make this oil an interesting product to be introduced in fine

perfumery compositions.






Aromadendrene 1 – 3%


Elemol 0.2 – 2.0%

Espatulenol 0.1 – 1.5%

Beta-pinene 20 – 35%

Myrcenyl Methyl Ether 1.0 – 3.0%

Pinecamphone 15 – 25%

Isopinecamphone 25 – 35%

Cariophyllene 1 – 3%




Elemol 0.2 – 2.0%

Espatulenol 0.1 – 1.5%

Beta-pinene 20 – 35%

Myrcenyl Methyl Ether 1.0 – 3.0%

Pinecamphone 15 – 25%

Isopinecamphone 25 – 35%

Cariophyllene 1 – 3%

Beta-pinene 20-35% 3-10%

Myrcenyl Methyl E. 1.0-3.0% 0%

Pinecamphone 15-25% 0.5-1.5%

Isopinecamphone 25-35% 0.3-1.0%

Cariophyllene 1 – 3% 0.5-1.0%


Germacrene 1.5-4.0%

Elemol 0.2-2.0%

Espatulenol 0.1-1.5%





•Same parameter range compared to other European origins.

• Higher range values in the tail components (natural minoritary components) that

give more aromatic and less camphor notes.

• This variety is different from the Hyssopus Decumbens with a high cineol

content.

Aromadendrene 1 – 3% 0.2 - 0.5%

Germacrene 1.5-4.0% 1 - 2%

Elemol 0.2-2.0% 0.1-0.5%

Espatulenol 0.1-1.5% Tr - 0.3%

Cineol 60-70%



Crop period: July



Gamma-Terpinene 15 – 30%

Para-Cymene 4 – 10%

Thymol 0.5 – 4%

Carvacrol 35 – 47%



Crop period: July



Gamma-Terpinene 15 – 30%

Para-Cymene 4 – 10%

Thymol 0.5 – 4%

Carvacrol 35 – 47%

• There are two chemotypes: from Satureja Montana (Spanish) and from

Satureja Hortensis (France and Eastern Europe).

• Spanish quality compared to Eastern europe origin is more spicy and

aromatic. It has some similarities to Salvia,

Origanum and Thyme oil.

• Savory oil has similar components to Origanum oil in different ranges

that give specific smell notes to it.


FINAL SUMMARY

• The Spanish essential oils are very high quality products that can be used in high quality applications where we can obtain

the best performance.

• Spanish essential oils are specific and very characteristic products.

• The production of these oils is regular due to the cultivation areas and

the climate of the country. The cultivation and distillation of them are sustainable.

Thank you very much

for your attention

Jordi Calonge & Jordi Sort

IFEAT CONFERENCE - BARCELONA November 7th, 2011

the actual state of natural spanish essential oils

Documents

spain tonnes production

spain tonnes plantation