Valerian oil is obtained by steam distillation of well-dried ground roots of Valeriana officinalis L. (Valerianaceae). It is a yellow-green to yellow-brown liquid with an extremely strong, characteristic, penetrating odor.The oil becomes dark and viscous on aging or on exposure to air. d2525 0.942–0.984; n20D 1.4860–1.5025; α20D ?28 ° to ?2 °; acid number: 5–50; saponification number: 30–107; solubility: 1 vol in 0.5–2.5 vol of 90% ethanol at 25 ℃, solutions are clear to opalescent when up to 10 vol of ethanol is added. The main component of the oil is (?)-bornyl acetate, but it also contains other bornyl esters (e.g., bornyl isovalerate), terpene and sesquiterpene hydrocarbons, as well as free isovaleric acid, which contributes strongly to the odor of the oil. Indian valerian oil is produced from the roots of Valeriana wallichii DC. and has a musky, woody, balsamic, and earthy odor. Indian jatamansi oil is obtained from the Valerianaceae species Nardostachys grandiflora DC. (syn. Nardostachys jatamansi Jones, spikenard). Valerian oil is produced in limited quantities and is used in flavor and fragrance compositions only in very low dosages to create certain effects.