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Tea tree oil. Tea tree oil, also known as melaleuca oil, is an essential oil with a fresh, camphoraceous odor and a colour that ranges from pale yellow to nearly colourless and clear. [1][2] It is derived from the leaves of the tea tree, Melaleuca alternifolia, native to southeast Queensland and the northeast coast of New South Wales, Australia.
Eucalyptus oils in the trade are categorized into three broad types according to their composition and main end-use: medicinal, perfumery and industrial. [1] The most prevalent is the standard cineole-based "oil of eucalyptus", a colourless mobile liquid (yellow with age) with a penetrating, camphoraceous, woody-sweet scent.
List of essential oils. Essential oil of Eucalyptus. A glass vial containing sandalwood oil. Davana essential oil. Vial of Tanacetum annuum oil (blue tansy) Essential oils are volatile and liquid aroma compounds from natural sources, usually plants. They are not oils in a strict sense, but often share with oils a poor solubility in water.
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
Sandalwood oil contains more than 90% sesquiterpenic alcohols of which 50–60% is the tricyclic α-santalol. β-Santalol comprises 20–25%. [2] [3]The composition of the oil will depend on the species, region grown, age of tree, [2] and possibly the season of harvest and details of the extraction process used.
Australian herbs and spices were used by Aboriginal peoples to flavour food in ground ovens. [1] The term "spice" is applied generally to the non-leafy range of strongly flavoured dried Australian bushfoods.
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