Essential oil which is then collected in the receiving vessel. Most oils are distilled in a single process. One exception is "ylang-ylang" ("Cananga odorata") which is purifed through a fractional distillation. The recondensed water is referred to as a hydrosol, hydrolat, herbal distillate, or plant water essence, which may be sold as another fragrant product. Hydrosols include rose water, lavender water, lemon balm, clary sage, and orange blossom water. The use of herbal distillates in cosmetics is increasing. Most citrus peel oils are expressed mechanically or cold-pressed (similar to olive oil extraction). Due to the relatively large quantities of oil in citrus
Garlic oil Garlic oil Garlic oil is the volatile oil (essential oil) derived from garlic. It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide. Garlic oil is typically prepared using steam distillation, whereby crushed garlic is steamed with the resultant condensation containing the oil. Garlic oil contains volatile sulfur compounds such as diallyl disulfide, which is the "most abundant constituent" of essential garlic oil. Steam-distilled garlic oil typically has a pungent odor and a yellow-brownish coloration. Its odor