Working With Ylang Ylang Essential Oil

Of paramount importance at Indochine Natural are our pure essential oil fragrances, but being all-natural these are not easy to manage. With my 60+ year old nose subtle fragrance changes are easily detected, and this has happened with our regular supply of Ylang Ylang. Very subtle fragrance changes can occur for a number of reasons….not the least being the actual processing of the oil.

There are several grades of Ylang Ylang essential oil which are extracted at different times. There is what is called 'extra' and then 1st, 2nd and 3rd grades. The extra is the very first flower extraction and therefore has the sweetest odour, while the later pressings have a less-sweet odour.

The 'extra' is mainly used in the perfume industry. There is also a "complete" Ylang Ylang which is the 'extra' combined with the 1st and 2nd extractions.

What makes managing these oils so challenging is that no uniform standard exists as to when the distillation is suspended and each grade extracted. Consequently there is notorious inconsistency of aroma across the three grades, and an experienced nose is required for accurate evaluation. If Ylang Ylang extra is taken too soon, then many of its outstanding aroma characteristics may show up in the secondary Ylang Ylang II oil -- which produces a great Ylang Ylang II but a weak Ylang Ylang Extra. If the secondary Ylang Ylang II distillation goes too long, some of the less fine aroma characteristics may be evident.

So, here I a sitting down an evaluating samples Ylang Ylang Extra, Complete, and Ylang Ylang I, and from this evaluation we will make future purchasing decisions to ensure the high standards of our product Ylang Ylang fragrance.


Dr. Mike Thair

Managing Director
Indochine Natural Sdn Bhd