Volatile oil

Definition and stakes

Boverton Redwood,  1911 Encyclopædia Britannica (1911)

“ Others are deprived of a part of their more volatile constituents by spontaneous evaporation, or by distillation, in vacuo or otherwise, at the lowest possible temperature. Such are known as “reduced oils”.
In most petroleum-producing countries, however, and particularly where the product is abundant, the crude oil is fractionally distilled, so as to separate it into petroleum spirit of various grades, burning oils, gas oils, lubricating oils, and (if the crude oil yields that product) paraffin.
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Source: Wikisource

Arnold James Cooley,  Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts…

“ The rectification of the volatile oils is commonly performed without water, by the careful application of a heat just sufficient to make them flow over pretty rapidly, so that they may be kept heated for as short a time as possible. One half, or at most two thirds only, is drawn off, that left in the retort being usually mixed with raw oil intended to be sold in that state. This method often leads to much loss and disappointment, and we have known more than one rather dangerous explosion result from its use. ”
Source: Gutenberg

C. Deite,  A Practical Treatise on the Manufacture of Perfumery

“ Attempts have been made to effect the distillation of volatile oils without the use of steam by means of hot air, but comparative experiments have shown that less oil is obtained. With the use of steam, the vegetable substances swell up by the absorption of water, and thus afford a free passage to the oil, liberated from the sacs containing it. With the use of hot air, on the other hand, the surface of the plant is completely dried and shrivels to a hard solid mass, which offers considerable resistance to the process of distillation. ”
Source: Gutenberg

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