Angelica Seed Oil

#### Angelica Seed Oil. This oil is distilled by steam from the seeds (fruits) of the same plant which yields angelica roots (see **Angelica**** ****Root**** ****Oil).**** **The seeds are produced in the third year of growth. Cultivation and production areas are the same as those mentioned under the root oil. **Angelica Seed **Oil is a water-white or very pale yellow, mobile oil of strong, fresh, light and peppery odor. The topnote is distinctly terpenelike, at times almost harsh in its roughness, but also quite fresh. A sweet, almost anisic undertone is quite characteristic, and there is less woodiness, less earthiness in the seed oil than in the root oil. The seed oil has less tenacity, and presents a very weak dryout note of the same type as found in the root oil. Here again, there are wide variations according to the age and quality of the oil. The flavor is somewhat pungent, terpene-like, but quite powerful. Suggested use level is 0.50 to 1.0 mg%, and the **Minimum Perceptible **is about 0.02 to 0.04 mg%. **Angelica**** ****Seed**** ****Oil**** **was initially used in chypres, fougères and similar complex fragrances. It has also been used in Continental types of toothpaste flavors. The root oil is preferred in perfumery for its superior tenacity, while the seed oil presents a unique fresh-peppery topnote, although a very expensive one. A less ethical use of the seed oil is that of cutting the root oil. This adulteration can be very hard to detect. The main constituent is a monoterpene **Phellandrene**** **which is prone to polymerise or resinify when the oil is improperly stored. Cool, dark and dry storage in well-filled small containers of glass is recommended. The annual world production of **Angelica Seed Oil **(mainly from a Dutch and a Belgian producer) is estimated at less than one ton. The seed oil, too, is subject to intensive research in connection with studies on insect attractants (see monograph on Root oil).