CANANGA GARDEN ESSENTIAL OIL / MINYAK ATSIRI KENANGA TUMPUK By DDISTILLERS

PRODUCT DESCRIPTION

Cananga (Garden) Essential Oil is a high-quality aromatic essential oil obtained from the fresh flowers of Cananga odorata forma fruticosa through steam distillation. Steam distillation is a standard industrial method for extracting volatile compounds from flowers without degrading their chemical constituents, thereby producing an oil that faithfully reflects the plant’s original aromatic character. This oil is traditionally and scientifically recognized as part of the tropical floral essential oil group, known for its complex floral aroma, and has been extensively studied in aromatherapy literature and essential oil chemistry.

Physically, this oil typically appears as a clear liquid ranging from pale yellow to deep yellow. Color variations may be influenced by distillation techniques, flower harvesting conditions, and distillation duration; however, the color range generally remains consistent with other tropical floral essential oils. Oils distilled from fresh flowers often exhibit higher aromatic intensity compared to those derived from wilted or dried flowers prior to distillation.

From an organoleptic (sensory) perspective, Cananga (Garden) Essential Oil possesses a deep, sweet, and exotic floral aroma, often described as a rich floral bouquet with subtle fruity and fresh green undertones. This distinctive aroma is widely valued in the perfumery and aromatherapy industries due to its complexity and strong sensory appeal. The primary volatile components responsible for this aromatic profile include compounds such as benzyl acetate, linalool, geranyl acetate, along with various sesquiterpenes and esters that provide a balance of sweetness, floral notes, and mild herbaceous nuances.

Chemically, analysis of Cananga essential oil using gas chromatography–mass spectrometry (GC–MS) has identified several major organic components that define both the organoleptic and functional properties of the oil. Significant constituents include linalool (~15%), benzyl acetate (~18%), benzyl benzoate (~11%), geranyl acetate (~9%), as well as other aromatic compounds such as methyl benzoate and p-methyl anisole. These components act synergistically to produce a complex aroma, where linalool contributes fresh floral notes, benzyl acetate imparts pronounced sweetness, and other esters and sesquiterpenes add depth and aromatic stability.

From a functional specification standpoint, this oil has been scientifically evaluated for its physicochemical properties, such as refractive index, density (specific gravity), and chemical composition, which are consistent with standards for tropical floral essential oils. Certain studies report density and refractive index values that align with accepted essential oil quality standards, meeting criteria commonly referenced in scientific publications and the fragrance industry.

BOTANICAL AND MORPHOLOGICAL DESCRIPTION

Cananga odorata is a flowering plant species belonging to the Annonaceae family, and in the forma fruticosa variation, it is commonly known as shrub ylang-ylang or garden cananga. Taxonomically, this variant belongs to the same species as Cananga odorata but differs morphologically in size and growth habit, and is therefore often cultivated as an ornamental shrub in tropical gardens.

General Botanical and Morphological Overview

Cananga odorata is an angiosperm (flowering plant) classified as a tropical woody plant. In the forma fruticosa variant, the plant grows as a compact shrub, generally shorter than the tall tree form of C. odorata, which can reach several tens of meters in height. This shrub form often grows densely and forms an ideal structure for tropical landscaping.

The plant exhibits characteristic adaptations to humid tropical climates, including lush foliage, highly aromatic flowers, and vegetative structures that maximize photosynthesis under full or partial sunlight. Both vegetative organs (leaves, stems, roots) and reproductive organs (flowers and fruits) display traits typical of the Annonaceae family, such as simple leaves and flowers with six pendulous petals.

Plant Morphology

3. Leaves

• Leaf type: Simple leaves, dark green and glossy
• Arrangement: Alternate along the stem
• Shape: Oblong-elliptic to ovate-oblong with an acuminate apex and a cuneate base
• Size: Approximately 10–21 cm in length and 4–10 cm in width in tree forms; leaves in the forma fruticosa are generally slightly smaller
• Surface: Slightly pubescent, particularly along the main veins, with clearly visible venation
• Function: The large leaf surface enhances light absorption in tropical habitats and facilitates gas exchange

4. Flowers

• Flowering season: Throughout the year under favorable environmental conditions
• Structure: Flowers occur in axillary racemes, consisting of three sepals and six petals arranged in two whorls
• Color: Initially greenish-yellow, gradually turning deeper yellow or yellowish-brown upon maturation
• Size: Petal length approximately 5–7.5 cm, linear-lanceolate, long, and pendulous
• Aroma: Intensely fragrant, which is the plant’s defining characteristic and the primary reason for essential oil extraction
• Pollination: Flowers attract nocturnal insects and small pollinators that facilitate pollination

Cultivation Characteristics and Habitat

This plant is native to Southeast Asia and the Pacific region, including Indonesia, the Philippines, Malaysia, and Papua New Guinea. It naturally grows in tropical lowland environments characterized by high humidity and warm temperatures. The species shows tolerance to a range of soil conditions, provided adequate drainage is present, and prefers slightly acidic to neutral soil pH.

HISTORY AND USE

Cananga (Garden) Essential Oil, botanically derived from the flowers of Cananga odorata Hook.f. & Thomson (also known as ylang-ylang or cananga), has been recognized and utilized for hundreds of years, particularly in Southeast Asia and Pacific island regions where the species is native. The plant thrives in Indonesia, the Philippines, Malaysia, Papua New Guinea, and various islands across the Indian and Pacific Oceans, and is renowned for its intensely fragrant flowers, which serve as the source of a highly aromatic floral essential oil. The oil is extracted through steam distillation of freshly opened flowers, a practice developed alongside traditional knowledge of its aromatic and therapeutic value. (Cananga odorata essential oil is widely recognized as an important ingredient in modern perfumery and aromatherapy.)

Historical Roots and Development of Production

Historically, Cananga odorata was utilized locally in the daily lives of tropical Asian communities long before the emergence of the modern perfume industry. The flowers were not only used as hair adornments, floral garlands, and ritual decorations in traditional ceremonies in Indonesia, but were also applied in traditional medicine for certain ailments such as digestive disorders, respiratory complaints, and body aches. These uses are documented in ethnomedicinal studies that highlight the diversity of applications of this plant across traditional communities as an integral component of local health knowledge.

The transition from traditional use to commercial-scale essential oil production occurred gradually during the 19th and early 20th centuries. According to historical accounts in the perfume industry, one of the earliest figures associated with the distillation of ylang-ylang oil—derived from the same floral source as cananga oil—was a sailor named Albert Schwenger in Manila, who began distilling the flowers in 1860 to obtain their aromatic oil. Schwenger later introduced this technique to other regions in Southeast Asia and the Pacific, paving the way for the development of essential oil production from cananga flowers beyond traditional use.

Production expanded further when missionaries and European settlers introduced the plant to islands in the Indian Ocean, such as the Comoros, and later to Madagascar, which became major global centers of ylang-ylang/cananga oil production during the 20th century. These islands utilized local cananga flowers for large-scale oil production, which was then exported to Europe and the Americas as a primary raw material for high-end perfumery.

Traditional Use and Transformation into Modern Industry

Beyond its aromatic value, cananga flowers and their oil have a long history in traditional medicine. Scientific reviews report that Cananga odorata has been traditionally used to address conditions such as malaria, gastrointestinal disturbances, asthma, rheumatism, and other ailments in its native regions. Additionally, the aromatic oil has long been employed in traditional aromatherapy practices to relieve anxiety, high blood pressure, and emotional stress—applications that were later adapted into modern aromatherapy techniques and have since been extensively studied scientifically.

In modern industrial development, cananga oil (often marketed alongside ylang-ylang varieties) has become an important ingredient in world-class perfumery, including the formulation of iconic fragrances, due to its floral, sweet, and complex aroma. Its role is particularly valued as a harmonious “heart note” in floral and oriental perfumes. Furthermore, with the growing interest in natural ingredients, cananga oil is increasingly incorporated into cosmetics, soaps, lotions, and aromatherapy products.

Evolution of Modern Scientific Understanding

During the 20th and 21st centuries, scientific research on Cananga odorata essential oil expanded significantly, particularly in relation to its chemical profile and bioactivities. Contemporary studies have identified various chemical constituents such as monoterpenes, sesquiterpenes, and aromatic esters that not only contribute to its fragrance but also exhibit potential biological activities, including antimicrobial, antioxidant, and other pharmacological effects. These studies strengthen the understanding of cananga oil as a multifunctional material used not only in perfumery but also within aromatherapy and wellness-related products.

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