Peru Balsam Oil

#### Peru Balsam Oil. When Peru balsam is steam distilled, it gives a very poor yield of essential oil. This is partly due to the high boiling points of the oil constituents of Peru balsam, partly due to the unfavorable ratio in the binary mixtures of water (steam) and the individual oil-constituents when steam distillation is applied. Until good and efficient, high-vacuum stills were developed, various so-called Peru balsam oils were available: alcohol extracts, co-distillates, anhydrols, etc. Some of these were water-white, and these products usually diverged considerably from the natural balsam in odor type. An almost "total" oil of Peru balsam is prepared today by several manufacturers who distil the balsam in medium-sized, all-glass vacuum stills at about 2 mm. Hg.-pressure or lower. The heat source may be electrical pads or oil-baths, glycol-baths, etc. The latter type has the advantage of perfect control with the "skin"-temperature which should not exceed 120°C. In order to distil completely at this maximum temperature, it will be necessary to work at pressures below 1 mm. Hg. The main components of Peru balsam oil distil at about 120° to 135° at 2—3 mm. Hg. This distillation temperature demands a "pot" temperature of about 145°C. even when the distillation is carried out with little or no column. At this temperature, dust and other mechanical impurities in the Peru balsam will start charring and decomposing, thus causing an unnatural increase in the "smoky" notes of the distilled oil. A molecular still is in its principle a still without a "pot": the material leaves the heated surface only to move as a vapor over in the condenser and receiver. The balsam can be co-distilled with various odorless solvents which protect the balsam and its oil against superheating. Anhydrol Balsam Peru is a molecular distillate of this type. **Peru Balsam Oil **is not an essential oil (not entirely volatile in our terms) according to the definitions in Part One of this book. Some of its constituents are solid and a true, total oil of Peru balsam is semi-solid at room temperature. It is a pale yellow or pale amber-colored mass of white crystals in a viscous yellowish colored liquid. The odor is truly balsamic, rich, deep-sweet, slightly spicy and vanillin-sweet. A distinct smoky undertone is natural, but should not be predominant, and may fade away after proper ageing of the oil. The tenacity in odor of this oil is outstanding, making it one of the best fixatives among all essential oils. Its suave odor makes Peru balsam oil a very versatile perfume material which can be incorporated in almost any type of perfume base or perfume at concentrations of from less than one percent up to more than five percent. For delicate floral fragrances such as muguet, lilac, apple blossom, etc., this oil blends excellently with floral as well as with balsamic or spicy notes. With araucaria oil or sandalwood oil it blends to a delightfully sweet "precious wood" type like cabreuva oil. In gardenia, longoza, tuberose and carnation bases or duplications it forms an important part of the long-lasting, sweet undertone with undecanolide, nonanolide, ylang-ylang and other heavy and sweet-floral notes. It imparts depth and natural spicy sweetness to a rose, and warm, balsamic body in ambre or Oriental bases, "powder" type fragrances, etc. To the author's knowledge, Peru balsam oil has little or no use in flavor work. Its taste is bitter, and it causes at reasonable use level a somewhat burning sensation on the tongue. It might be used in traces in chocolate flavors. **Peru**** ****Balsam**** ****Oil**** **is usually produced according to demand, and, as mentioned above, there are several quite different types available under various names or trade names. However, very few of the commercially available products are total oils from the crude balsam. Such products are semi-solid at room temperature, and most of the "oils" currently offered are water-white, viscous liquids. This latter type is obviously diluted in some manner. Adulteration with benzyl benzoate, benzyl salicylate, benzyl alcohol, etc. is obvious and tempting, and other high-boiling, low-cost solvents can also be employed in adulteration; vanillin can be added as a fortifier; dibenzyl, ethyl benzoate, ethyl cinnamate, cinnamic alcohol, etc. as blenders and bouquetting materials, etc. **Peru (Balsam) Wood Oil **can be obtained by steam distillation of the chopped wood from the tree **(Myroxylon**** ****Pereirae).**** **Compared to Peru balsam oil, the wood oil is an inferior perfumery material. Those interested in the wood oil should consult Yves-René Naves' publication of his findings in: Helvet Chim. Acta 31(1948), pages 408—417.