Orris oil

Orris butter, or orris concrete, is obtained by steam distillation of dried ground rhizomes with yields ranging between 0.2 and 0.3%. Special techniques and prolonged distillation are required. The physical–chemical constants vary, depending on the origin of the rhizomes. The concrete has a violet-like fragrance. Orris Absolute: Orris absolute is obtained by alcoholic extraction of the concrete to separate the fatty acids and their esters. It may contain from 55 to 85% ketones (irone). Orris Re

Orris root oil is obtained by steam distillation of the rhizomes of the sweet iris, Iris pallida Lam. (Iridaceae), cultivated in the Italian province of Tuscany and in China, or Iris germanica L., cultivated inMorocco. Prior to distillation, the rhizomes are stored for several years and are then ground.The steam distillate is a light yellow to brown-yellow solid mass with a violet-like odor.The solid liquefies to a yellow to yellow-brown liquid at 38–50 ℃.Acid number: 175–235, corresponding to an acid content of 71–95% (calculated as myristic acid); ester number: 4–35; ketone content (calculated as irone): 9–20%; soluble with ethanol in all proportions at 50 ℃.Because of its high content of myristic and other fatty acids, the steam distillate is a waxy mass that resembles a concrete and is sold under this name or as Beurre d’Iris (Orris butter). In addition, a neutral product, obtained after removal of the acids with alkali, is marketed under the name orris oil absolute or as orris oil 10-fold.The main constituents of the oils are cis-γ-irone (usually 30–40%) and cis-α- irone (usually 20–30%), which are also responsible for the typical odor. I. pallida oil contains the dextrorotatory enantiomers while I. germanica oil contains the levorotatory enantiomers. Most of the processed orris products are derived from I. germanica roots grown in Morocco.Fresh orris roots do not contain any irones. These compounds are formed by an oxidative degradation process from higher molecular precursors, the so-called iridales, only when the dried orris roots are stored for a longer period. To avoid such a time-consuming procedure, microbiological or special fermentation processes have been developed. The oil is very expensive and is used in perfumery and in flavor compositions.

Extractives and their physically modified derivatives. Iris pallida, Iridaceae.

Low toxicity by ingestion. Whenheated to decomposition it emits acrid smoke andirritating vapors.

The roots of Iris pallida and Iris pallida (Iris pallida) and I. Forentina (Iris pallida) are removed from soil and small young roots, dried and fermented at 400°C for six months. After crushing, they are steam distilled And gotta. The yield is 0.16%～0.27% (based on dry roots). Solvent extraction can also be used, with a yield of 0.5% to 0.8%. It is mainly produced in northern Italy, France, Germany and Morocco, and a small amount is produced in Yunnan, my country.

GB 2760-96 stipulates the allowable food flavors. It is used to prepare strawberry, peach, raspberry and other flavors. Mainly used for soft drinks, candy and gelatin sweets.