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 characteristics at 30 ppm: woody, seedy, berry, and fruity with musk and tobacco nuances.
