ABSTRACT
Laurel leaf oil is the essential oil obtained from the leaves of the laurel, Laurus nobilis L. Laurus nobilis L. is an evergreen shrub up to 8 meters in height and commonly named bay laurel. The leaves are commonly used as a spicy, aromatic flavoring for soups, fish, meats, stews, puddings, vinegars, and beverages and also has food preserving properties from its antibacterial effects. Benzene compounds such as eugenol, methyl eugenol and elemicin are responsible for the spicy aroma of bay leaves. Laurel leaf oil is a slightly yellowish to greenish, clear mobile liquid, which has a fresh, aromatic odor with connotations of eucalyptus and clove leaves. Laurel oil used to be a frequent contact allergen in the middle of the 20th century. Laurel-based ointments were also a frequent cause of allergic contact dermatitis in those years, especially in France, Germany and Switzerland.
