Deep, earthy-rooty essential oil from Indian valerian rhizomes — pungent, musty and slightly animalic on first sniff, opening into a warm woody-balsamic character with hints of green spice. Signature 'damp cellar' facet reminiscent of vetiver and patchouli crossed with old leather.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 388.
A pale brown or amber-yellow colored liquid.
A balsamic-woody, slightly spicy-root-like odor with a distinct note of valerian acid, more or less pronounced according to the age of the oil. The musk-like and patchouli-like, camphoraceous notes are quite characteristic of the odor of this oil.
Used in certain flavors, e.g. for tobacco, honey, root-beer types.
Could be used in pine needle fragrances, chypres and moss types. It blends well with oakmoss and lavandin, rosemary, isobornyl acetate, amyl salicylate, fenchone, isocyclocitral, isobutyl quinoline, coumarin, hydroquinone dimethyl ether, etc.
Occasionally used for tobacco flavoring and in combination with hop or lupulin flavor extracts in beer or rootbeer flavoring, apple flavors, etc.
An essential oil is obtained by steam distillation of the comminuted, dried rhizomes.