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I know that several oils (for example, the oil of expressed lemon rinds) have substances so volatile they have a low shelf life (under 6 months). Wholly mint leaves contain chemicals that barely last one week, so the extraction process is crucial. (For citruses, a lot of work in relatively recent times went into selecting methods of extracting terpenes/sesqueterpenes that spoil early, for the food industry.) However, I don't know enough about it to add a section on selection criteria for extraction processes and the tuning of that process. I'm hoping some enlightened soul will volunteer. --— robbiepagetalk11:09, 11 July 2011 (UTC)[reply]