Lemon Grass Essential Oil | APOTEC BAY

Lemon Grass Essential Oil 

APOTEC BAY Lemon Grass Essential Oil
European Regulation (EC)

Botanical Name

Cymbobogon nardus

Cymbobogon winterianus

Cymbobogon flexuosus





Steam Distillation




Lemongrass is a tropical perennial plant which yields aromatic oil. The name lemongrass is derived from the typical lemon-like odour of the essential oil present in the shoot. Lemongrass oil is used in culinary flavouring. It is used in most of the major categories of food, including alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked foods, gelatins and puddings, meat and meat products and fats and oils. Lemongrass oil is also used in instant beverages. Lemongrass oil has an edge over lemon since it is not acidic in nature. It also promotes digestion of fat.


Content of Essential Oil:

0.01%-0.25% essential oil

Main Constituents:

Citonellal (30%-40%), Citral West Indian Type (53%-83%)/ Citral East Indian Type (70%-85%), Citral Angola type; odourless (80%-84%), citronella, nerol, geraniol and Terpene hydrocarbon(s) (10%, e.g. b-caryophyllene)



Food and beverage industry. 



*The above information and data are given for the customer’s information only to the best of our knowledge but under exemption of liability, in particular regarding infringement of, or prejudice to, third party rights through the use of this product.
*Customers and users are responsible for ensuring the compliance with applicable legislations.
*The concentrated extracts of APOTEC BAY are raw materials for product formulation. Accordingly, they are not intended for any direct consumption in food and beverage and/or for undiluted topical application in cosmetics, perfumery, and aromatherapy.
*Keep away from children.


[1] H. Wagner, S. Bladt, Plant Drug Analysis, A Thin Layer Chromatography Atlas, Springer (Second Edition), 1996, p. 157

[2] B.P. Skaria, et. al., Lemongrass, Handbook of Herbs and Spices, Volume 3, 2006, pp. 400-419

[3] B.P. Skaria, et. al., Lemongrass, Handbook of Herbs and Spices, Volume 2, 2012, pp. 348-370