Valerian Oil

#### Valerian Oil. From the rhizomes of the so-called European valerian, an essential oil is produced which is generally known as **Valerian Oil**. Under the monograph **Valerian Absolute **another product is described; the latter is occasionally marketed under the name of valerian oil, but actually being a product of extraction, it is not a true essential oil. The plant **Valeriana Officinalis **is a native of Asia, and it grows wild in most parts of Asia and Europe. For the purpose of producing pharmaceutical extracts from the rhizomes, the plant is cultivated in the U.S.S.R., the Baltic states, Belgium, Germany, France, and occasionally in Scandinavia, England, Hungary and Yugoslavia. The steam distilled **Valerian Oil **is an olive- green to olive-brown colored liquid of a warm woody, balsamic-root like odor with a distinct animal undertone of masklike character and great tenacity. A fresh-green, slightly camphoraceous topnote is also typical in the odor of a good oil. Under poor storage conditions and on ageing, the oil turns darker, becomes more viscous and acquires an objectionable odor of isovaleric acid. This acid is also present in the distillation waters, which should be quickly separated from the oil, or by gentle and continuous neutralization be kept harmless and insoluble in the oil. **Valerian Oil **can be used in perfumery for its musky-woody, balsamic notes which give interesting effects in combination with patchouli, costus, oakmoss, cypriol, etc. in modern chypre variations, and it blends well with all pine materials, lavenders, methyl ionones, cedarwood derivatives, mandarin petitgrain oil, nopyl acetate, quinoline derivatives, isocyclo citral, etc. In flavors, the oil is occasionally used for tobacco flavoring and in combination with hop or lupulin flavor extracts in beer or rootbeer flavoring, apple flavors, etc. Another valerian oil is obtained from the so- called **Kesso Root, **the rhizome of the Japanese variety of **Valeriana**** ****Officinalis**** **The odor of **Kesso**** ****Root**** ****Oil**** **is much drier, more woodybomeolic than that of "European" valerian oil The Japanese oil is much less expensive, and is often used to adulterate the European valerian oil. Synthetic bornyl isovalerate is available and can be used in the adulteration of the above valerian oils, but the characteristic sweetness and musky undertone is obtainable only from the true oil. The annual world production of **VaIerian**** ****Oil**** **(even including the **Kesso**** ****Oil**) is much less than one metric ton.