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Rosewood oil is obtained by felling wild, Amazonian species of Aniba and steam distilling the comminuted trunkwood.

The oil ("bois de rose") possesses a characteristic aroma and is a long-established ingredient in the more expensive perfumes. Although formerly it was used more widely as a fragrance, particularly in soaps, where the strong top-note could be used to advantage, its relatively high price now makes it uncompetitive with the cheaper, larger volume oils.

Rosewood oil is rich in linalool, a chemical which can be transformed into a number of derivatives of value to the flavour and fragrance industries, and up until the 1960s rosewood oil was an important source of natural linalool. With the advent of synthetic linalool this use largely disappeared. For those applications where natural linalool is preferred, rosewood oil has been displaced by cheaper alternatives (Chinese Ho oils from Cinnamomum camphora). There does remain, however, a very small niche market for the preparation of linalool derivatives possessing an "ex rosewood" character.

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