Steam Distillation of an Essential Oil

Background

Cloves – A Short History

Swedish chemist Lars Öhrström has written an entertaining book called the LAST ALCHEMIST in PARIS & other curious tales from chemistry [Oxford, 2013]. The book is exactly what it claims to be: a pastiche of tales, some curious, some enlightening, some involving alchemy, but all told with a solid grounding in chemistry. On p. 42 he begins telling a short tale about cloves and nutmeg:

Their [clove trees] characteristic smell once lingered all over Zanzibar and its archipelago. If you extract the oil from the dried flower buds of the clove tree it will be almost exclusively, up to 95 per cent, composed of a single substance … and our sensations when smelling or eating foodstuffs containing cloves is exclusively due to this chemical and a few other related molecules.

The connection between cloves and nutmeg, which happen to have utterly different odors (go into a kitchen or your local grocery and check this out), is this: nutmeg contains a constitutional isomer of the compound found in cloves. In fact, the two isomeric compounds, eugenol and isoeugenol, can be interconverted by some straightforward acid-base chemistry that we won’t have time to explore. However, whereas the scent produced by cloves is derived almost entirely from a single compound, the distinctive scent of nutmeg is produced by a mixture of compounds. Nature is not only unpredictable, it’s complicated.

Steam distillation of essential oils

Purification scheme

Thin layer chromatography (TLC) overview

TLC in practice

Dry-column flash chromatography

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