Cherry Laurel Oil

#### Cherry Laurel Oil. **Cherry Laurel Oil **is produced by water distillation or water-and-steam distillation of the enzymatically decomposed macerate of powdered leaves of the cherry laurel tree, **Prunus**** ****Laurocerasus**. The tree grows commonly in the western parts of Asia, in Asia Minor, the Middle and Near East, the Mediterranean countries and in southern Europe. Distillation takes place in France, Italy, Yugoslavia, U.S.S.R. and occasionally in other countries. The oil has lost most of its former importance as a flavor additive to pharmaceutical preparations and foods. **Cherry**** ****Laurel**** ****Oil**** **is not a true essential oil according to our definition since it does not occur "in natura" in the leaves. A glucoside has to be decomposed just as in bitter almond kernels, apricot kernels, black mustard seed, etc., before any steam distillable matter appears. The glucoside prulaurasin in cherry laurel leaves is decomposed in lukewarm water under the presence of the enzyme prunase. The enzyme is brought about with an infusion of the powdered leaves. When this infusion is added to the macerate of cherry laurel leaves in the still, decomposition takes place at moderate temperature and the "essential oil" can be distilled off. Cherry laurel oil is an almost colorless liquid of strong and sweet bitter almond odor. The oil consists almost entirely of benzaldehyde and hydrocyanic acid. The latter is usually eliminated by neutralization and washing of the oil. **Cherry Laurel Oil **has nevertheless been largely replaced with the non-poisonous benzaldehyde which is obtained synthetically. Cherry laurel oil has previously found some use in liqueur flavors, baked goods, etc., but the oil is now hardly more than a curiosity. See also **Almond**** ****Oil,**** ****Bitter**.