Bergamot

citrus aurantium bergamia

Aromatics

Note: top.

Aroma Family: citrus.

Aroma profile:

bright, sweet, refreshing, and balanced blend of citrus and green aromas with a light floral, bitter undertone.
citrusy, musky, sweet, and tart.
sweet-fuity, slightly spicy-balsamic undertone.
sharp top, sweet, rich.
lemon, floral, peppery, herbaceous.

Blends well with: lavender, neroli, jasmine, cypress, geranium, lemon, chamomile, juniper, coriander, and violet.

Source

Scientific name: citrus aurantium var. bergamia.

Distribution: native to tropical Asia. Extensively cultivated in Calabria (southern Italy) and on the Ivory Coast.

Description: a small tree, about 4.5 m (15 ft) high with smooth oval leaves, bearing small round fruit that ripen from green to yellow, much like a miniature orange in appearance.

Plant part: peel.

Extraction method: cold pressing.

Appearance: greenish-yellow, transparent, thin, mobile liquid.

Chemistry

Known to have about 300 components present in the expressed oil; mainly lynalyl acetate (30-60%), linalol (11-22%), and other alcohols, sesquiterpenes, terpenes, alkanes, and furocoumarine (including bergapten, 0.3-0.39%)

Media

Bibliography

Listening to Scent: An Olfactory Journey with Aromatic Plants and Their Extracts. Jennifer Peace Rhind. 2014. Singing Dragon.
The Illustrated Encyclopedia of Essential Oils: The Complete Guide to the Use of Oils in Aromatherapy and Herbalism. Julia Lawless. 1995. Element Books.
Perfume and Flavor Materials of Natural Origin. Steffen Arctander. 1962. Allured.
Images: Wikimedia Commons.

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