Use
Tarragon oil (estragon oil) is produced by steam distillation of leaves, stems,
and flowers of Artemisia dracunculus L. (Asteraceae). It is a pale yellow to amber
liquid with a characteristic, spicy, delicate estragon odor reminiscent of licorice
and sweet basil. The following specifications refer to tarragon oil obtained from
plants cultivated in Southern France.
d2020 0.918–0.950; n20D 1.508–1.518; α20D +2 ° to+6 °; acid number: max. 1; saponification
number: max. 18; solubility: 1 vol in ≤ 4 vol of 90% ethanol.
Estragole is the main constituent of tarragon oil (68–84%) and primarily
determines the sensory properties.
Worldwide production of tarragon oil only amounts to a few tons per year.
Important producers are, for example, Hungary, Iran, and France. Tarragon oil is
used mainly in flavor compositions, smaller quantities are employed in perfumery.