Nadim A. Shaath, Ph.D. and Mona Shaath

Ylang-Ylang Cananga odorata

Nadim A. Shaath, Ph.D. and Mona Shaath Alpha Research and Development Ltd. It is reported that Ylang Ylang originated from the Philippines where it was, prior to 1900, intensely cultivated, particularly in the region of Manilla. Since that time the cultivation and production of this essential oil has shifted towards former French colonies of the Indian Ocean where Ylang was introduced through French expeditions in the early 18th century. During the early part of the 20th century, large plantations were created in Reunion and later in the archipelago of Comores. Today, the bulk of Ylang Ylang Oils originate from the Comores (independent since 1978 and known as the Federal Islamic Republic of Comores) and Madagascar. The Philippines no longer produces any quantity of importance. Ylang Ylang needs a humid, tropical climate where trees can find shelter from winds near the coast and thrive in a rich soil, volcanic or sandy. In it’s wild state, it can attain 15-20 meters in growth. The life span of a tree is between 40-50 years, and the tree produces flowers at age five when it is matured. Typical average yield is approximately 10 kilos of flowers per year. Flower bloomage takes place all year round, with two peak periods, namely, March through June and September through November. During these periods the finest oils are produced. In order to preserve all the freshness of the flower, picking is done traditionally during the early hours of the day. Pickers on average collect 10 to 15 kilos of flower per day. The flowers of the Ylang Ylang tree are grouped in bunches of 2 to 20 or more. They are very distinct, each having three sepals and 6 (4-8cm long) petals, narrow with pointy ends and curved backwards. When the flowers are first blooming, they are green. After the flower mature (approx. 20 days later), it takes on a deep yellow color. This is when the flower contains the highest level of oil and is harvested. They must not be damaged during picking and are quickly sent to the distillery for immediate distillation. Distillation of Ylang occurs either in direct fired stills (water distillation) or in larger stills heated with steam (water and steam distillation). Under normal conditions, the yield of oil is about 2%. The first distillation fraction obtained is the Extra, followed by other grades labeled I, II and III. Table I: GC Analysis of extra grade Ylang Ylang Oil Chemical Constituents % Area Iso Prenyl Acetate 0.70 Prenyl Acetate 1.61 alpha-Pinene 0.23 cis-3-Hexenyl Acetate 0.14 Hexyl Acetate 0.22 para- Methyl Cresol 8.40 Eucalyptol 0.20 Methyl Benzoate 4.97 Linalool 8.60 Benzyl Acetate 13.25 Terpineol 0.15 Phenyl Ethyl Acetate 0.19 Geraniol 0.29 Anethol 0.36 Eugenol 0.08 Geranyl Acetate 4.48 alpha-Copaene 0.58 beta-Cubenene 0.39 Cinnamyl Acetate 3.97 iso-Eugenol 0.50 Caryophyllene 5.18 beta-Cedrene 0.20 Humulene 1.76 Prenyl Benzoate 0.82 Germacrene D 17.50 alpha-Farnesene 8.17 gamma-Cadinene 0.84 delta-Cadinene 1.14 iso Eugenyl Acetate 0.12 Tert-Amorphol 0.82 cis-alpha-Farnesyl Acetate 1.31 Benzyl Benzoate 4.83 trans-alpha-farnesyl Acetate 1.68 Benzyl Salicylate 2.40