37. Clove Leaf

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch37

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Clove Leaf, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch37

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • clove leaf, falling to the ground - yielding essential oil with characteristics of bud oil;
  • source of leaves - the same tree that produces clove bud;
  • eugenol, main constituent - present at levels over 80%;
  • clove leaf oil, and FCC - pale yellow liquid with a sharp, spicy peppery odor and taste;
  • GC analysis of clove leaf oil;
  • clove leaf oil, used as a cheaper substitute for bud oil;
  • dental preparations, leaf oil with or without admixture with bud oil used;
  • clove leaf, in products as massage oils, lotions - and room fresheners and aromatherapy


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Uses

  • Identification Numbers

  • Reference