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Juniper berry oil is obtained by steam distillation of ripe fruits of Juniperus communis L. ssp. communis (Cupressaceae). It is a colorless, pale green, or yellowish liquid with a characteristic, conifer-like odor and an aromatic, bitter taste.
d²⁰₂₀ 0.850–0.880; n²⁰_D 1.470–1.483; α²⁰_D ?6 ° to 0 °; solubility: 1 vol in max. 10 vol of 95% ethanol.
The slightly turpentine-like odor and the relatively low solubility of the oil are caused by its high content of α-pinene (25–45%) and other monoterpene hydrocarbons. The main oxygen-containing component is 1-terpinen-4-ol (1–6%) .
In Europe, for example, in Hungary and Bulgaria, juniper berry oil is distilled from berries growing in the traditional Balkan regions such as Macedonia. A different quality of juniper berry oil is distilled in India. The production quantity amounts to ～10 t annually.
A so-called juniper leaf oil is obtained fromthe twigs of the juniper bush, which contain wood, needles, and berries. Its sensory properties are completely different in terms of being more turpentine-like.
The oil is used to a limited extent in perfumery for creating fresh, dry effects and as an aroma ingredient in alcoholic beverages of the gin type.