White Lotus Aromatics Newsletter - Bergamot, July 22, 2001
NewsNeNwsNNewsletter Archive ewsl
Bergamot
In mid-day heat we take the precipitous road
to GŽmenos. Over a succulent valley
we pause in scents of pine and bergamot,
and all day the car brims with musk and honey
Below, the sound of water, a quick stream,
cedars of Lebanon, a Judas tree,
and, red-gold under cliffs, like an old moment
of faith in wilderness, a quiet abbey.
On the secret forest path, where water fans
its moonlight over limestone, two girls spread
a scarlet carpet on the rock. They scrub
under falling water, till the stream runs red.
Gillian Clarke-:Magdalene in Provence
... Here, in the bosom of the mountains, sheltered from the north and the
east, where the western gales alone seemed to breathe, all the blooms of spring
and the riches of autumn were united. Trees of myrtle bordered the road, which
wound among groves of orange, lemon, and bergamot, whose delicious fragrance
came to the sense mingled with the breath of roses and carnations that blossomed
in their shade. The gently swelling hills that rose from the plain were covered
with vines, and crowned with cypresses, olives and date trees; beyond, there
appeared the sweep of lofty mountains whence the travellers had descended, and
whence rose the little river Paglion, swollen by the snows that melt on their
summits, and which, after meandering through the plain,washes the walls of Nice,
where it falls into the Mediterranean. ..
Ann Ward Radcliffe: The Romance of the Forest
ETYMOLOGY of Bergamot French bergamote, from Italian bergamotta, from
Turkish dialectal beg-armudu, bey's pear : beg, bey; see bey + armud, pear +
-u, possessive suff.
ETYMOLOGY: Turkish, from Old Turkic beg, ruler, prince. Origin of the
Tree- The origin of this tree is obscure both on a geographical and a botanical
point of view. Among the various theories, one says that Christopher Colombus
brought the plant back from the Antillas or the Canaries to Spain. It then reached
Calabria from the town of Berga, near Barcelona, from where it took the name,
bergamot. It seems that it was Mr. Valentino who bought the first bergamot tree
from a Spanish moor in the XVth century and grafted it on to a lemon plant in
Santa Caterina. Another theory by Mr. Chapot is that bergamot tree is an hybride
and comes from a cross between bitter orange " bigarade " -C. aurantium LIN.-
and the true Lime with small fruits - C. aurantifolia CHRISM. Several anatomical,
pathological and historical datas support this opinion.
http://perso.wanadoo.fr/duclostrading/bciorlan/bciorlan.htm
Description of Citrus aurantium
(Bergamot is actually Citrus aurantium var. bergamia but the botanical
description of the C. aurantium is very close to that of the variety)
The tree ranges in height from less than 10 ft (3 m) to 30 ft (9 m), is more
erect and has a more compact crown than the sweet orange; has smooth, brown
bark, green twigs, angular when young, and flexible, not very sharp, thorns
from 1 in to 3 1/8 in (2.5-8 cm) long. The evergreen leaves (technically single
leaflets of compound leaves), are aromatic, alternate, on broad-winged petioles
much longer than those of the sweet orange; usually ovate with a short point
at the apex; 2 1/2 to 5 1/2 in (6.5-13.75 cm) long, 1 1/2 to 4 in (3.75-10 cm)
wide; minutely toothed; dark-green above, pale beneath, and dotted with tiny
oil glands. The highly fragrant flowers, borne singly or in small clusters in
the leaf axils, are about 1 1/2 in (3.75 cm) wide, with 5 white, slender, straplike,
recurved, widely-separated petals surrounding a tuft of up to 24 yellow stamens.
From 5 to 12% of the flowers are male. The fruit is round, oblate or oblong-oval,
2 3/4 to 3 1/8 in (7-8 cm) wide, rough-surfaced, with a fairly thick, aromatic,
bitter peel becoming bright reddish-orange on maturity and having minute, sunken
oil glands. There are 10 to 12 segments with bitter walls containing strongly
acid pulp and from a few to numerous seeds. The center becomes hollow when the
fruit is full-grown. http://www.hort.purdue.edu/newcrop/morton/sour_orange.html
Specific notes on Citrus aurantium var bergamia There are various well-established
forms of the sour orange. In the period 1818-1822, 23 varieties were described
and illustrated in Europe. A prominent subspecies is the Bergamot orange, C.
aurantium, var. bergamia Wight & Arn., grown in the Mediterranean area since
the 16th Century but commercially only in Italy. Trees grown in California and
Florida under this name are actually the 'Bouquet' variety of sour orange (see
below). The flowers of the Bergamot are small, sweetly fragrant; the fruits
round or pear-shaped, with strongly aromatic peeland acid pulp. http://www.hort.purdue.edu/newcrop/morton/sour_orange.html
Images:
http://www.mobot.org/MOBOT/research/library/kohler/1758_009.jpg
beautiful botanical drawing
http://www.bdp.it/%7Ercee0002/Bergamotto.htm
great images of bergamot industry in Calabria, Italy
http://perso.wanadoo.fr/duclostrading/bciorlan/bciorlan.htm
superb images and article concerning Bergamot industry on Ivory Coast. This
gives a fine idea of the expression process http://members.tripod.de/Reichel/Citrus/Pictures/bergamia.jpg
great photo of trees bearing fruit
Uses:
Bergamot is mainly used in the preparation of all the best perfumes, fixing
the aromatic bouquet, softening and rendering boldthe aroma of other essences,
adding a top note of freshness to the fragrance. Other than the wide variety
of " eau de toilette ", perfumes, deodorants, hair lotions, perfumed soaps,
disinfectants, suncare lotions, bath-salts, toothpastes, the bergamot essential
oil is widely used in the pharmaceutical industry, being cited in thepharmacopoeias
of different countries. The oil is also used in the food and confectionery industry
as flavour for liqueurs, aromatic teas, candies and candied fruits.Side products
of bergamot are the juice and the skin, used in the agroalimentary industry
for the production of soft drinks, jellies and jams. Tradition and History The
oil was first sold in a city in Italy called Bergamot in Lombardy and this is
where it got it's name. Italy has used it in medicine since the 1500's. It was
used mainly for fevers like malaria and also used for worms. It has been recentlydiscovered
in Italy that begamot oil has a wide range of uses like mouth, skin, respiratory,
and urinary tract infections. It is bergamot that gives Earl Grey tea its flavour
and it is commonly used in cosmetics and toiletries for its fragranceand fixative
qualities. http://www.unseenuniversity.demon.co.uk/oils/oils/bergamot.htm
Notes on Olfactory contemplation
The exploration and enjoyment of olfactory sensations is one which will
forever enchant ones heart. When one enters this domain, one may wish to do
so with the understanding that ones perception of aromatic oils will be forever
undergoing a process of transformation. It is not that we smell a precious and
delectable oil only once and then we have mastered that essence. Indeed the
sense of smell is a cultivated and developed over many years. There are many
olfactory perceptors that have become dormant due to lack of use and need to
be reawakened again through the disciplined concentration on each individual
essence. In due course of time one begins to discover many sublime dimensions
of each oil, dimensions that may not have been at all detectable in the early
phases of this delightful study.
There are many ways and approaches to studying an oil and so what works for
me may not work for others. But for what is worth I would recommend spending
a minimum of one hour with each oil and study the changes going on at close
intervals, every 15-60 seconds for one hour continously. It is best if one can
do this at some part of the day when they will not be disturbed by any outer
influence. If one feels comfortable with exploring 2-3 samples of the same oil
which have different origins, methods of distillation, etc. then one can come
to know how different the very same oil can be. This may be confusing in the
beginning but does prove an interesting exercise as one begins to feel comfortable
in a world which is essentially non-verbal. One of the simpliest tools for olfactory
analysis are clean cue tips which one can label so as not to lost track of what
one is sniffing. One may wish to study what others have written about that particular
essence and keep those notes before one, carefully noting ones own perceptions
from dipping to dry out. Gradually one will find their own words to describe
the olfactory landscape through which they are passing. Each person will bring
to this endeavor their own vocabulary, perceptions etc. and I would recommend
that as one encounters each part of the aromatic personality of the oil they
are studying that they allow the words to flow forth freely, naturally describing
the fleeting impressions that emerge. There is a storehouse of poetry and prose
waiting to be released through olfactory impressions.
Bergamot/Citrus aurantium var.bergamia(Organic) Calabria, Italy
Physical characteristics-light olive green oil
Olfactory characteristics- sweet, fresh, tangy-green citrus topnote.
A rich round smooth citrus-herbaceous heartnote with slight sweet floral nuance.
The herbaceous note reveals various dimensions of the sage clary-lavender complex.
The citrus note is very clean and clear, a real delight to explore in combination
with the herbaceous note. The floral note quietly sits beneath imparting a delectable
sweetness to the whole composition. This harmonius synergy persists well into
the dryout with a soft balsamic note appearing in the final stages of evaporation.
Within an hour's time one has explored most of the dramatic changes that occur
from the moment of dipping to dryout phase although a faint citrus balsamic
sweetness remain on the blotter for over 24 hours.
Perfumery uses: ...the oil is extensively used for its sweet freshness,
particulary in citrus perfumes, chypres, fougeres, modern fantasy bases, etc...
Unlike most other citrus oils, Bergamot has a certain fixative effect when use
din fairly high concentrations. The oil is well balanced from nature through
the presence of certain coumarin derivatives, some of which are odorless and
non volatile... ...Stephen Arctander
Notes on phytochemicals-
As mentioned before a detailed gc analysis is not only rare to encounter but
also very expensive to have done. As one goes beyond a 7-10 peak analysis the
price rises accordingly and it is not uncommon to have to pay $100 or more for
an analysis that goes into more detail(20-40 peaks) Even this does not by any
means exhaust the number of phytochemicals to be found in any one essential
oils. An essential oil of even a so-called simple oil may easily contain 100
or more identifiable peaks(provided the equipment is sophisticated enough to
do such analysis) And even then the analysis provided it is correctly done(for
true analysis is a science, art and craft, in itself requiring many years to
master) the results will relate only to the specific oil being evalutated. And
one must also realize that an oil is not a stagnant entity. It is also undergoing
changes, albeit subtle, everyday of its aromatic life. It is possible that if
one were to analyze an essential oil one day and then come back to the same
oil 6 months later and do the analysis again, that some changes into the balance
of its gc profile might be noted. So it is of great importance to realize when
looking at an analysis that one is reading the details of one particular moment
in the life of specific essential oil. If one were to take the same aromatic
plant from which that oil came and distill it in glass, copper, stainless steel,
etc then one might again find some different results. And then if one were to
use hydrodistillation, hydrodiffusion, steam distillation, solvent extraction,
CO2 extraction processes and again perform the analysis, then one again would
find differences in the aromatic profile. Furthermore, if one were to send the
above oil to different labs for analysis, they again might get different results.
It is just that there are an infinite amount of variables in the world of essential
oils and while it is possible to get some idea of the profile of a plant through
quality control analysis, it might be a stretch to say that it is an exact science.
So when we look at a standard analysis and we see that many phytochemicals are
to be found again and again in different oils(albeit in greater and less proportions)
we may wish to think of them as basic building blocks of an essential oil. Because
they are found in greater proportions than trace and minor constituents does
not mean that they are "common". Each aromatic molecule is a miracle of creation
be it major, minor or trace. It is quite wonderful that science has been able
to give us some insight into a world that is infinitely complex.
GC Analysis of Organic Bergamot Oil/Calabria
alpha pinene 1.35%
Odor Description : Fresh Sweet Pine Earthy Woody
beta pinene 7.25%
Odor Description : Sweet Fresh Pine Woody Hay Green
limonene 45.45%
Odor Description : Lemon Citrus Citral Fresh Sweet
gamma-terpinene 8.05%
Odor Description : Oily Woody Terpy Lemon/lime Tropical Herbal
linalool 6.50%
Odor Description : Fresh Floral Sweet Woody Green Natural
linalyl acetate 23.10%
Odor Description : Citrus Bergamot-lavender Woody
Geraniol
Odor Description : Sweet Rose Wax
Bergamot/Citrus arantium var. bergamia/Calabria Finest Quality
wonderful rich, sweet tangy citrus topnote with beautiful fruity nuance.
Beneath this topnote sits a fine balsamic, lavandaceous-citrus heartnote. The
smooth lavandaceous note is quite pronounced in this oil although it displays
its beauty in the presence of more subdued rich citrus notes which in turn are
supported by a sweet floral radiance
Bergamot Petitgrain/Citrus aurantium var bergmaia/Calabria,
Italy
potent crisp green leafy topnote. The fresh tangy citrus topnotes found in the
oil expressed from the peel are hidden within the leafy complex. As the heartnote
characteristics begin to unfold the citrus complex emerges and takes a balanced
place beside the green leafy topnote. The two coexist in a harmonius way throughout
all the stages of the dryout.
http://sapori.calabriaweb.it/bergamotto.asp?l=2&fl=1
very nice concise information about bergamot of calabria
http://pharma.unime.it/foodchem/pm405.pdf
excellent technical article on gc analysis of citrus oil including bergamot
http://www.panda.org/news/features/archive/06-98/story4.htm
nice article on revival of bergamot industry in Italy
Notes of interest:
It takes about 200 kilos of Bergamot fruits to make one kilo of oil Earl Grey
Tea- There are many stories about the tea that carries the name of this Prime
Minister. In the most popular tale, the tea and recipe was a gift from a wealthy
mandarin to a British envoy, either for concluding a successful diplomatic mission,
or for saving the mandarin's life. Earl Grey was delighted and in future always
asked his tea merchant, Twinings, for that blend. It became known that the blend
was readily available and people would therefore ask for "Earl Grey's tea",
hence the name. Although the teas used to blend Earl Grey have changed since
that time, Twinings' blenders have tried to ensure that its taste retain and
is as true as possible to the original taste of this blend. Today, Earl Grey
is the world's most popular blend and is sold in more than 90 countries. It
is blended variously from China tea, Indian Darjeeling, Ceylon and sometimes
even a hint of Lapsang Souchong. Its unique bouquet is a result of the addition
of oil of bergamot, a citrus fruit classed between an orange and a lemon in
taste.
http://tea.hypermart.net/countries/englandearlgrey.html
The the ancient center of Bergamot cultivation lies on a very narrow strip at the southern tip of Italy along the coast that is only 100 kilometers long A mature tree(15-40 years old) produces 300 fruits which yield 1 kilo of oil.
Caught unawares the moments that enchant!
"Civet or bergamot, or holy basil?---
But close your eyes!"...And while the nostrils pant,
With the kaleidoscopic sweets a-dazzle,
"Oh stay, you strive; draw in a deeper breath:
You cannot fail: do not too quick reply!"
And the great lids before me, not in death,
But vivid as one feels the sea, being by,
Are stretched unsentried. Lovely Gorgon mask,
Kind betwixt me and doom! White siren coast,
And all the sirens whelmd, in their host
Trembling unseen their perilous harps! Secure,
I leave the chafing senses to their task,
And profit of those brows serene and pure.
Michael Ford, SIRENUSA [from Wild Honey (1908)]