How is this peppermint oil extracted?
Peppermint oil is obtained by steam distillation of the fresh flowering herb. The herb is cut at full bloom, briefly withered for 12-24 hours to lower moisture, and then loaded into distillation stills where low-pressure saturated steam (about 0.1-0.3 MPa) carries the oil out of the plant tissue. The oil vapour condenses and separates from the water hydrosol by gravity.
Extraction Process
| Step | Detail |
|---|---|
| 1. Harvest | Fresh flowering herb cut at full bloom |
| 2. Withering | 12-24 hours on withering racks to reduce moisture and raise yield |
| 3. Distillation | Steam distillation at low pressure; keep the oil below about 95°C to protect menthol |
| 4. Condensation | Oil vapour condensed with 20-30°C cooling water |
| 5. Separation | Gravity oil-water separation in Florentine vessels (oil floats, being lighter than water) |
| 6. Finishing | Rectification to remove dimethyl sulphide off-note; filtration and nitrogen-blanketed storage |
Yield and Quality Notes
- Typical yield is 0.3-1.5% on fresh herb, depending on variety, season and distillation practice
- The oil is lighter than water (density 0.900-0.916), so unlike patchouli it is collected from the top of the separator
- Low-pressure, lower-temperature steam preserves the natural menthol level; overheating oxidises menthol toward menthone and raises the acid value
- Optional de-mentholation: freezing the crude oil at -10 to +4°C crystallises part of the free menthol to produce 薄荷素油 (dementholated mint oil) — this product is supplied as the non-dementholated crude type per ISO 856 and USP
- Every batch is finished under nitrogen protection to slow oxidation
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This article was published on 2026-09-07, and last updated on 2026-09-07. The article will be continuously updated.
