Table 3.

Aroma profile of essential oils used as fragrances in cosmetics and/or perfumes.

Plant Species from Which Essential Oils are Derived	Common Name	Part(s) Used	Principal Componentsa	Color Range of Oils	Aroma Description	References
1. Amyris balsamifera L.	Balsam torchwood	Wood	Elemol, 10,γ-epi-eudesmol, γ-eudesmol, valerianol, α-eudesmol, 7-α-epi-eudesmol, β-eudesmol, drimenol	Pale yellow to amber yellow	Characteristic, woody	[60]
2.  Angelica archangelica	Angelica	Roots and rhizomes	Phellandrene, pinene, limonene, linalool and borneol; rich in coumarins including osthol, Angelicin, bergapten and imperatorin	Colorless or pale yellow	Rich herbaceous-earthy body note	[61]
		Seed		Colorless	Fresher, spicy top note
3. Aniba rosaeodora Ducke	Rosewood	Wood/leaves	α-Pinene, β-pinene, limonene, 1,8-cineole, trans-linalool oxide (furanoid), cis-linalool oxide (furanoid), linalool, trans-linalool oxide (pyranoid), α-terpineol, α-copaene, β-selinene, α-selinene, spathulenol, caryophyllene oxide, benzyl benzoate	Pale-yellow	Floral, sweet, woody, and citric	[62,63]
4. Boswellia sacra Flueck.	Frankincense	Gum	α-Pinene (2.0–64.7%), α-thujene (0.3–52.4%), β-pinene (0.3–13.1%), myrcene (1.1–22.4%), sabinene (0.5–7.0%), limonene (1.3–20.4%), p-cymene (2.7–16.9%) and β-caryophyllene (0.1–10.5%)	Clear or yellow	Balsamic, camphor-like, spicy, woody, slightly lemony	[64,65]
5. Cananga odorata Hook. F. and Thoms)	Ylang ylang	Flowers	Prenyl acetate, p-cresyl methyl ether, methyl benzoate, linalool, benzyl acetate, geraniol, geranyl acetate, (E)-cinnamyl acetate, β-caryophyllene, germacrene-D, (E,E)-α-farnesene, (E,E)-farnesol, benzyl benzoate, (E,E)-farnesyl acetate and benzyl salicylate	Pale yellow to dark yellow	Characteristic, floral, recalling jasmine	ISO3063:2004(E)
6. Carum carvi L.	Caraway	Ripe fruit	Myrcene, limonene, cis-dihyrocarvone, trans-carveol, cis-carveol, carvone	Colorless to pale yellow	Fresh, herbaceous, spicy	[66]
7. Cedrus atlantica (Endl.) Manetti ex Carrière	Cedarwood	Wood/sawdust	Himachalene, α-himachalene, β-himachalene, cis-bisabolene, himachalol, allo-himachalol, α-atlantone, ƴ-atlantone, himachalene oxide	Yellowish to orange-yellow or deep amber-colored	Camphoraceous–cresylic top note with a sweet, tenacious woody undertone, reminiscent of cassie and mimosa	[67]
8. Cinnamomum verum J. Presl	Cinnamon	Bark	(E)-Cinnamaldehyde, eugenol, β-caryophyllene, β-phellandrene, linalool	Reddish-brown	Characteristically spicy burning	[54,64]
9. Citrus aurantiifolia (Christm.) Swingle	Lime	Peel	Limonene, β-pinene, γ-terpinene, citral	Colorless to greenish-yellow	Mild citrus, floral	[10,68]
10. Citrus aurantium var. amara L.	Neroli/bitter orange	Flowers	Linalool, β-pinene, α-terpineol, limonene, sabinene, nerol, nerolidol, linalyl acetate and α-pinene	Pale yellow to coffee brown	Sweet, fresh and floral odor	[28,69]
11. Citrus bergamia Risso	Bergamot	Rind of fruit	Linalyl acetate, limonene, α-terpinene, β-pinene, γ-terpinene, geraniol, linalool, lactones, bergaptene, β-bisabolene	Light green-yellow	Light, delicate citrus-like scent with slightly floral/sweet/balsamic character (top note)	[11]
12. Citrus limon (L.) Osbeck	Lemon	Peel	Limonene, β-pinene, γ-terpinene, sabinene, α-pinene, geranial, neral, α-thujene, β-bisabolene, terpinolene, trans-α-bergamotene, α-terpineol, α-terpinene, neryl acetate, linalool, p-cymene, citronellal, trans-caryophyllene, terpineol-4, nerol, camphene, nonanal, geraniol, octyl aldehyde, α-phellandrene, and cis-sabinene-hydrate	Colorless to pale yellow	Fresh lemon peel	[10,70]
13. Citrus reticulata Blanco	Tangerine	Peel	Limonene, γ-terpinene, terpinolene, myrcene, α-pinene, p-cymene, α-thujene	Dark orange to reddish-orange or brownish-orange	Orange-like	[10,54]
14. Citrus sinensis (L.) Osbeck	Sweet orange	Peel	Limonene, α-pinene, β-pinene, sabinene, myrcene, geranial, n-octanal, n-decanal, n-nonanal, neral, β-sinensal, valencene, linalool	Yellow to reddish-yellow	Characteristic, orange peel odor	[71]
15. Citrus paradisi Macfad.	Grapefruit	Peel of fruit	Limonene, citronellal, citral, sinensal, geranyl acetate, paradisol, geraniol, ketones, lactones, coumarins such as auraptene, limettin and sesquiterpenes such as cadinene	Yellow or greenish	Fresh, sharp, citrus aroma (top note)	[11]
16. Commiphora myrrha (Nees) Engl.	Myrrh	Gum	Furanoeudesma-1,3-diene, curzerene, β-elemene, lindestrene, furanodiene	Yellow to reddish-brown	Pleasant balsamic, camphor-like, musty, incense-like	[54,64]
17. Coriandrum sativum L.	Coriander	Fruit	Borneol, 2E-decenal, camphor, dodecanal, n-decanal, neryl acetate, geraniol, linalool	Colorless to pale yellow	Floral, balsamic undertone and peppery-woody suave top-note	[72,73]
18. Cupressus sempervivens L.	Cypress	Leaves	α-Pinene, Δ-carene, limonene, sesquiterpene, α-terpinene, sabinene, carvone	Yellowish	Pleasingly smoky, woody smell, and amber-like	[74,75]
19. Cymbopogon citratus (DC.) Stapf	Lemongrass	Grass leaf	Citral, myrcene, dipentene, linalool, geraniol, nerol, citronellol, and farnesol, sesquiterpenes, methyl heptenone, esters, acids and others	Yellow or pale sherry-colored	Intense sweet lemony, reminiscent of lemon drops (top note)	[11]
20. Cymbopogon martini (Roxb.) W. Watson	Palmarosa	Leaves	Myrcene, linalool, β-caryophyllene, α-terpineol, geranyl acetate, geranyl isobutyrate, geraniol, (E,Z) farnesol, geranyl hexanoate	Yellow	Fresh rose-like	[64,76]
21. Daucus carota L.	Carrot seed	Seeds	β-Bisabolene, elemicin, geranyl acetate, and sabinene	Yellowish-brown color	Soft, sweet earthy grounding aroma	[77]
22. Elettaria cardamomum (L.) Maton	Cardamom	Fruits	α-Pinene, sabinene, myrcene, limonene, 1,8-cineole, linalool, linalyl acetate, terpinen-4-ol, α-terpineol, terpinyl acetate, trans-nerolidol	Almost colorless to pale yellow	Characteristic, spicy, cineolic	[78]
23. Eucalyptus globulus Labill.	Eucalyptus	Leaves	1,8-Cineole, α-pinene, limonene, aromadendrene, p-cymene, globulol	Yellow to red	Fresh balsamic camphor-like	[54,64]
24. Feniculum vulgare Mill.	Fennel	Seeds	Phenols, trans-anethole, methyl chavicol, α-pinene, α-thujene, γ-terpinene, limonene, myrcene, phellandrene, fenchone, 1,8-cineole, fenchol, acids, lactones and coumarins	Yellowish	Strong, anisey, camphoric	[11,64]
25. Helichrysum italicum (Roth) G. Don	Immortelle	Aerial parts	Neryl acetate, g-curcumene, neryl propionate and ar-curcumene	Pale yellow to red	Strong, honey-like aroma	[28,79]
26. Hyssopus officinalis L.	Hyssop	Aerial parts	Isopinocamphone, pinocamphone, β-pinene	Light-yellow	Herbaceous, camphor-like odors with warm and spicy undertones	[80]
27. Illicium verum Hook.f.	Star anise	Fruit	Trans-anethole (80–90%)	Pale yellow	Warm, spicy, extremely sweet, licorice-like scent	[61]
28. Jasminum officinale L.	Jasmine	Flowers	Benzyl acetate, linalyl acetate, benzyl benzoate, methyl jasmonate, methyl anthranilate, linalool, nerol, geraniol, benzyl alcohol, farnesol, terpineol, phytols, eugenol, cis-jasmone; acids, aldehydes and others	Dark, orange-brown	Highly intense, rich, sweet, floral odor (base note)	[11]
29. Juniper communis L.	Juniper	Ripe berries	α-Pinene (20–50%), sabinene (<20%), β-pinene (1–12%), β-myrcene 1–35%, α-phellandrene (<1%), limonene 2–12%, terpinen-4-ol (0.5–10%), bornyl acetate (<2%), and β-caryophyllene (< 7%)	Colorless or pale yellow-green	Fresh terebinth or turpentine-like/conifer-like aroma	[74,81]
30. Laurus nobilis L.	Laurel	Leaves	1,8-Cineole, sabinene, α-terpinyl acetate, linalool, eugenol, methyl eugenol, α-pinene	Yellow	Aromatic, spicy	[82]
31. Lavandula angustifolia Mill.	Lavender	Flowering tops	Linalyl acetate (25–47%), linalool (max. 45%), terpinen-4-ol (max. 8%), camphor (max. 1.5%), limonene (max. 1%) and 1,8-cineole (max. 3%)	Colorless to pale yellow	Sweet floral aroma	[28]
32. Litsea cubeba (Lour.) Pers.	Litsea	Fruits	Citral (neral and geranial) (78.7–87.4%), d-limonene (0.7–5.3%)	Pale yellow	An intense lemon-like, spicy aroma	[83]
33. Matricaria chamomilla L.	German chamomile	Flowers and flower heads	(E)-β-Farnesene (4.9–8.1%), terpene alcohol (farnesol), chamazulene (2.3–10.9%), α-bisabolol (4.8–11.3%), and α-bisabolol oxides A (25.5–28.7%) and α-bisabolol oxides B (12.2–30.9%)	Blue	Warm, fruity scent Sweet herbaceous odor (middle note)	[84]
34. Melaleuca alternifolia (Maiden and Betche) Cheel	Tea tree	Leaves	Terpinen-4-ol (30–48%), γ-terpinene (10–28%), 1,8-cineole (traces-15%), α-terpinene (5–13%), α-terpineol (1.5–8%), p-cymene (0.5–8%), α-pinene (1–6%), terpinolene (1.5–5%), sabinene (traces-3.5%), aromadendrene (traces-3%), δ-cadinene (traces-3%), viridiflorene (traces-3%), limonene (0.5–1.5%), globulol (traces-1%), viridiflorol (traces-1%) [ISO 4730 (2004)]	Colorless to pale yellow	Intensive aromatic fresh camphoraceous odor	[28]
35. Melaleuca leucadendra (L.) L.	Cajeput	Fresh leaves and twigs	1,8-Cineole (14–65%), terpenes (45%), alcohols (5%), esters	Pale yellow-green	Camphorous, highly penetrating odor with a slightly fruity note (top note)	[11]
36. Mentha x piperita L.	Peppermint	Aerial parts	Menthol, menthone, isomenthone, menthofuran, neomenthol, pulegone, menthyl acetate, 3-octanal, 1,8-cineole, limonene, trans-sabinene hydrate, β-caryophyllene	Almost colorless to pale greenish yellow	Characteristic of mint, sweet, menthol-like	[85]
37. Myristica fragrans Houtt.	Nutmeg	Seeds	Myristicin, α-pinene, sabinene, limonene, elemicin, eugenol, safrol and β-pinene	Pale yellow to nearly colorless	Spicy, sweet, woody	[86]
38. Ocimum basilicum L.	Basil	Flowering herb	Linalool, citronellol, geraniol, terpinen-4-ol, α-terpineol, methyl chavicol, eugenol, ethyl eugenol, limonene, camphene, α-pinene, β-pinene, γ-terpinene, p-cymene, cis-ocimene, 1,8-cineole, linalyl acetate, fenchyl acetate, methyl cinnamate, β-caryophyllene	Colorless or pale yellow	Light sweet, spicy odor reminiscent of anise or clove (top note)	[11]
39. Pelargonium graveolens L’Hér.	Geranium	Aerial parts	Citronellol, geraniol, linalool, citronellyl formate, geranyl formate, citral, guaiazulene, β-caryophyllene, cis-rose oxide, phellandrene, limonene, α-pinene, menthone	Pale or olive green	Sweet rose-like odor with a hint of mint or “greenness” (middle note)	[11]
40. Pimenta dioica (L.) Merr.	Allspice	Leaf	Mainly eugenol, less in the fruit (60–80%) than in the leaves (up to 96%), also methyl eugenol, cineole, phellandrene and caryophyllene, among others	Yellowish-red or brownish liquid	Powerful sweet, spicy scent, similar to cloves	[61]
		Berry		Pale yellow liquid	Sweet, warm balsamic, spicy body note (middle note) and fresh, clean top note
41. Pimpinella anisum L.	Aniseed	Seeds	Trans-anethole (75–90%)	Colorless to pale yellow	Warm, spicy-sweet characteristic scent	[61]
42. Pinus massoniana Lamb.	Turpentine	Gum resin	α-Pinene, camphene, β-pinene, δ-3-carene, myrcene, limonene, p-cymene, longifolene, β-caryophyllene, caryophyllene oxide	Colorless	Characteristic of gum turpentine	[87]
43. Piper nigrum L.	Black pepper	Unripe berries (peppercorns)	Sesquiterpenes (20–30%) and monoterpenes (70–80%) such as bisabolene, β-caryophyllene, thujene, pinene, camphene, sabinene, terpinene, myrcene, limonene, phellandrene, small amounts of ketone, phenols, alcohols and others	Light to pale olive	Dry, woody, warm, spicy, oriental (base note)	[11]
44. Pogostemon cablin (Blanco) Benth.	Patchouli	Leaves	α-Pinene (0.01–0.3%), β-pinene (0.02–1%), Limonene (0.01–0.3%), δ-elemene (0.01–1.9%), β-patchoulene (0.03–12%), β-elemene (0.18–1.9%), cycloseychellene (0.02–0.8%), (E)-β-caryophyllene (0.75–6.8%), α-guaiene (2.9–23%), seychellene (2.3–13%), α-humulene (0.05–2%), α-patchoulene (1.2-13%), pogostone (0.1–27.7%), patchoulol (11–72%), pogostol (0.2–6.2%), α-bulnesene (2.9–23%), aciphyllene (0.7–4.2%), norpatchoulenol (0.11–4.0%), caryophyllene oxide (0.0–4.6%), germacrene D (0.0–0.2%)	Yellow to reddish-brown	Earthy, woody and camphoraceous	[88]
45. Rosa damascena Mill.	Rose	Flowers	Citronellol, geraniol, nerol, nonadecane, heneicosane	Yellow to yellow-green	Sweet, floral, rosaceous	[89,90,91]
46. Rosmarinus officinalis L.	Rosemary	Leaves	Eucalyptol and α-pinene, camphor, bornyl acetate, camphene, β-pinene, β-myrcene, limonene and borneol	Colorless to pale yellow	Strong, warm, woody, balsamic aroma	[28,92]
47. Salvia sclarea L.	Clary sage	Inflorescences	Linalool, linalyl acetate	Yellow	Characteristic herbaceous odor	[93,94]
48. Santalum album L.	Sandalwood	Heartwood	90% Santalol content (cis-α-santalol and cis-β-santalol) (ISO 3518:2002)	Yellow to light brown	Sweet woody	[95]
49. Syzygium aromaticum (L.) Merrill et. Perry	Clove	Bud	Eugenol (70–95%), eugenol acetate (up to 20%) and β-caryophyllene (12–17%)	Colorless or pale yellow	Clove aroma	[96]
50. Vetiveria zizanioides (Linn.) Nash	Vetiver	Roots	α-Vetivone (8.4–13.3%), khusimol (0.6–8.9%), β-vetivone (2.2–3.7%), khusian-2-ol (1.8–2.3%) and khusimone (1.2–2.3%)	Pale-yellow to dark brown, olive or amber	Deep, smoky, earthy, and woody with a sweet persistent undertone	[30,97,98]

^a Essential oils’ chemical composition is subject to variation according to changes in extrinsic and extrinsic factors [40].