Rose Oil
LatinName:Rosa rugosa
Manufacturing process: Extracted by steam distillated from the fresh flower ofRosarugosa.  
Appearance: It's yellowish oily liquid, characteristic odor. CAS No.: 90106-38-0

Active constituents:Citronellol, geraniol, nerol, linalool, phenyl ethyl alcohol, farnesol, stearoptene, α-pinene, β-pinene, α-terpinene, limonene, p-cymene, camphene, β-caryophyllene, neral, citronellyl acetate, geranyl acetate, neryl acetate, eugenol, methyleugenol, rose oxide, α-damascenone, β-damascenone, benzaldehyde, benzylalcohol, rhodinyl acetate, phenyl ethyl formate.

The key flavor compounds that contribute to the distinctive scent of rose oil, however, are beta-damascenone, beta-damascone, beta-ionone, and rose oxide. Beta-damascenone presence and quantity is considered as the marker for the quality of rose oil. Even though these compounds exist in less than 1% quantity of rose oil, they make up for slightly more than 90% of the odor content due to their low odor detection thresholds.