FROM PETALS TO PERFUME:A COMPREHENSIVE REVIEW OF ESSENTIAL OIL-PRODUCING YLANG-YLANG (CANANGA ODORATA)

Abstract

Ylang-ylang, Cananga odorata (Lam.) Hook. f. & Thomson (Annonaceae) is an aromatic crop of great economic and olfactory value worldwide, due to its essential oil that is uniquely complex and has been a key component of fine perfumes since the early 20th century. It is very important to study about botany, phytochemistry, agronomy, extraction technology, biological activities, industrial applications, and sustainability issues related to ylang-ylang essential oil (YEO) production. The unique distillation-fraction system can be used to separate YEO into Extra, Grade I, II, and III, which differ in their chemical profiles and commercial uses. The major volatiles and their biosynthetic sources (benzyl acetate, germacrene-D, linalool, β-caryophyllene, p-cresyl methyl ether) contribute to the olfactory and pharmacological characteristics. In vitro, animal and human clinical studies have provided evidence of various biological activities of YEO and its isolated constituents, such as antimicrobial, anti-inflammatory, anxiolytic, antihypertensive, and insecticidal effects. The major oil-producing regions are particularly the Comoro Islands, Madagascar, Indonesia and the Philippines. Post-harvest handling procedures and the factors that significantly affect the quality of oil are very important. Market dynamics, over adulteration, and the new development of biotechnology/metabolic engineering in the production of ylang-ylang are very important factors for scientists, agronomists, perfumers and the industry in general, relevant in this unique ornamental tree crop.