Review on: Extraction of essential oil (Gin Flavor) from Juniper Berries (Juniperus Communis)

Meroda Tesfaye Gari; Shimelis Admassu; Belete Tessema Asfaw; Tihitina Abebe; M. Jayakumar

Abstract

The objective of this review paper was focused on extraction of the essential oil from the berries of juniper to Gin flavor (Juniperus Communis). Beverages of alcohols are divided into three groups: malt, distilled and fermented wines liquors. Gin is common distilled liquors. The source of alcoholic liquors supply in Ethiopia is both local production and import, although there are a number of small to medium factories that produce alcoholic liquors. Apart from domestic production, different types and brands of alcoholic beverages are imported to the county through legal and illegal means. The major legally imported alcoholic liquor is Gin. The name of Gin is derivative from either the French genièvre or the Dutch jenever, for both callous junipers. All gins must be primarily flavor by juniper berries, it is a coniferous plant distributed throughout the Artic and found at different part of Ethiopia. These juniper berries is used for Gin flavor after extraction of the oil. There are many types of extraction mechanisms. One of the is, extraction can be conducted with or without solvent. But, to get the essential oil, extraction through steam distillation is the most used method. Without any solvent, pure water is used at its boiling point as steam to extract the essential oil from juniper berries.

Abstract

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