Clove bud oil
The essential oil is obtained by steam distillation of comminuted buds or whole cloves. On distillation, about 17 per cent essential oil is obtained which is a colourless or yellow liquid possessing odour and flavour characteristic of the spice. Finest oil contains 85-89 per cent eugenol. Clove bud oil is used for flavouring food and in perfumery.
Clove stem oil
Clove stem oil is obtained from dried peduncles and stem of clove buds (5-7%) on steam distillation. The eugenol content of the oil ranges from 90-95 per cent. This oil possesses a coarser and woodier odour than bud oil.
Clove leaf oil
Clove leaves on distillation yield 2-3 per cent oil as a dark brown liquid with a harsh woody odour. When rectified, it turns pale yellow and smells sweeter with a eugenol content of 80 to 85 per cent.
Oleoresin
Clove oleoresin may be prepared by cold or hot extraction of crushed spices using organic solvents like acetone giving a recovery of 18-22 per cent. The oleoresin is chiefly used in perfumery and when used for flavouring it is dispersed on salt, flour etc.