Indian Valerian Oil

#### Valeriana Wallichii. Somewhat similar to the essential oil of the European valerian is that of "Indian Valerian", the perennial herb of Valeriana Wallichil. The plant grows wild and is cultivated in the northern mountainous parts of India. An essential oil is obtained by steam distillation of the comminuted, dried rhizomes. The oil finds some application locally, but little use overseas as a perfume material. Indian Valerian Oil is a pale brown or amber- yellow colored liquid of 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. Generally considered poorer in odor than the European valerian oil, the oil of Indian valerian is used in certain flavors, e.g. for tobacco, honey, root-beer types, etc. In perfumery, the oil could be used in pine needle fragrances, chypres and moss types. It blends well with oakmoss and lavandin, rosemary, isobornyl acetate (or valerate!), amyl salicylate, fenchone, isocyclocitral, isobutyl quinoline, coumarin, hydroquinone di- methyl ether, etc. and it can present interesting effects as a modifier in all types of woody fragrances. Indian Valerian Oil is produced on a very limited scale only, and it is not always available. The rhizome may be imported and distilled by the consumer himself in order to assure the production of fresh batches with little or no acid notes. A "Concrète" has been prepared experimentally by petroleum ether extraction. It is a viscous, syrupy, brown mass of high ester content and very low acid content. A semi-solid extract has been prepared with alcohol from the rhizome. The two products are both very true-to-nature in odor, sweet and pleasant smelling with an exceptional depth and richness. They are not yet commercially available. See also Spikenard Oil.