Sage oil

Chemical Properties

A colorless to pale yellow or light olive-green volatile essential oil with herbal, green, tea-like, woody, grassy, and wine-like aromas. Soluble in ethanol, most non-volatile oils, and up to three times its volume in mineral oil; further dilution beyond three times its volume in mineral oil results in a milky appearance. Insoluble in glycerol and propylene glycol.

Uses

Approved as an edible flavoring agent under China's GB2760-96 standard. Primarily used in formulating vermouth, tobacco, grape, and other types of flavorings.

Usage Limits FEMA (mg/kg):

Soft drinks 1.8; frozen desserts 3.9; candy 5.3; baked goods 13; alcoholic beverages 100; condiments 20.

Uses

Used in blending soap, perfume, and cosmetic fragrances; also employed in small quantities in food and beverage flavorings.

Extraction Process

Obtained by steam distillation of the corollas and leaves of Salvia sclarea (clary sage), a plant in the Lamiaceae family, with a yield of 0.07%–0.15%.