Sage oil

Dalmatian sage oil

Also called English, Garden, and True sage oil. Made by steam distillation of Salvia officinalis partially dried leaves. Yields range from 0.5 to 1.0%. A colorless to yellow liquid with a warm camphoraceous, thujone-like odor and sharp and bitter taste. The main components of the oil are thujone (50%), camphor, pinene, and cineol.

Clary sage oil

Sometimes called muscatel. Made by steam or water distillation of Salvia sclarea flowering tops and foliage. Yields range from 0.7 to 1.5%. A pale yellow to yellow liquid with a herbaceous odor and a winelike bouquet. Produced in large quantities in France, Russia and Morocco. The oil contains linalyl acetate, linalool and other terpene alcohols (sclareol), as well as their acetates.

Spanish sage oil

Made by steam distillation of the leaves and twigs of S. officinalis subsp. lavandulifolia (syn. S. lavandulifolia). A colorless to pale yellow liquid with the characteristic camphoraceous odor. Unlike Dalmatian sage oil, Spanish sage oil contains no or only traces of thujone; camphor and eucalyptol are the major components.

Greek sage oil

Made by steam distillation of Salvia triloba leaves. Grows in Greece and Turkey. Yields range from 0.25% to 4%. The oil contains camphor, thujone, and pinene, the dominant component being eucalyptol.

Judaean sage oil

Made by steam distillation of Salvia judaica leaves. The oil contains mainly cubebene and ledol.

References

References

1. Karl-Georg Fahlbusch. (2007). "[[Ullmann's Encyclopedia of Industrial Chemistry]]". Wiley.
2. George A. Burdock. (2010). "Fenaroli's Handbook of Flavor Ingredients". Taylor & Francis.
3. Ivana Cvetkovikj. (2015). "Essential oil composition of Salvia fruticosa Mill. populations from Balkan Peninsula". Macedonian Pharmaceutical Bulletin.
4. Andrea Böszörményi. (2009). "Chemical and Genetic Relationships among Sage (Salvia officinalis L.) Cultivars and Judean Sage (Salvia judaica Boiss.)". [[Journal of Agricultural and Food Chemistry]].