Chemical Properties
The raw essence is derived from the steam distillation of whole or crushed ambrette seeds, with use of the latter providing a higher quantity of palmitic acid in the distillate. Removal of the fatty acid by alcohol extraction or precipitation by divalent salts
produces the liquid essential oil. The essential oil is a clear, yellow to amber-colored liquid with a characteristic aromatic flavor, and
a distinctly brandy-like and floral, musky odor. Adulteration with ambrettolide, farnesol or other macrocyclic lactones has occurred.
The main constituents of the oil include farnesol and ambrettolide.
Taste threshold values
Taste characteristics at 30 ppm: woody, seedy, berry, and fruity with musk and tobacco nuances.
