Angelica Root Essential Oil CAS 8015-64-3

Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots.

The essential oil content of angelica root varies based on the age of the roots. Generally, the roots have high levels of terpenes, including α-pinene and β-phellandrene. Studies have found upwards of over eighty different aroma compounds present in samples. Of particular interest to perfumers and aroma chemists is cyclopentadecanolide, which although present in small quantities (< 1% in roots, <.5% in seeds), gives angelica root a distinctive musky aroma. The roots are generally preferred for culinary and aroma uses.

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Angelica Root Oil is a water-white or pale yellow to orange-brown colored liquid. Its color and viscosity varies according to the root material used for distillation and according to the age of the oil. The main constituent is Phellandrene, a monoterpene of comparatively minor value in perfumes and flavors. It is responsible for the light, somewhat peppery topnote of oils from young roots. Beneath the peppery topnote grows a rich, somewhat herbaceous-earthy, woody body- note of unique tenacity and great diffusive power. The note is also slightly musky, animal-like with a spicy undertone. Various lactones, occurring in trace amounts in the oil, are held responsible for these special effects of the oil and for the synergistic effect it imparts to other perfume materials in compositions.

Arctander, Steffen . Perfume and Flavor Materials of Natural Origin (pp. 77-78).

CAS

8015-64-3
FEMA

2088
Binomial Name

Angelica archangelica
Appearance

Colourless to pale yellow liquid
Odour description

at 100.00 %. sweet balsam woody guaiacwood peppery cubeb
Luebke, William tgsc, (1997)
Taste description

burning woody balsamic spicy amber cascarilla orris resinous
Luebke, William tgsc, (1997)