Betel Leaf (Perfumery Base)
Description
Betel Oil is also known as “Pan Oil”. The essential oil is
produced by steam distillation from the leaves of Piper Betle, the
pepper family.
The plant grows widely over the entire area between South
Arabia and Southeast China. Production of oil takes place in India, China, Malaya
and Pakistan. Betel Oil is yellow to brown, occasionally dark brown. It may
discolor significantly during shipping if the container is an iron drum. The
odor of the oil is distinctly phenolic, almost tar-like or “smoky”. There is a
great deal of resemblance to the odor of mat6-leaves (or mate absolute) and to certain
types of Chinese tea. The flavor of Betel Oil is bittet-acrid, warm and
unpleasantly sharp, biting. The peculiar odor and flavor of this oil is due to
its very high content of phenols which total about 75% of the oil. The most
important of these phenols are: Chavibetol (also called betel phenol), Chavicol
(which is para allyl phenol), Allyl Pyrocatechol (hydroxy chavicol), etc. Since
Betel Oil is produced in Tongkin, it is not surprising that adulteration
occasionally occurs with materials such as camphor oil. This addition is,
however, clearly perceptible on an odor and flavor test or through a chemical
analysis.
Betel Oil is primarily used in the Far East in preparations
similar to the betel chew, (i.e. areca nuts, wrapped in betel leaves and spiced
with various pungent botanical, The betel leaves in this preparation represent
the antiseptic part of the chew.
BMV Fragrances Pvt. Ltd. provides with true reconstituition
with similar characteristics to that of the natural oil.