Ylang-ylang oils are obtained by steam distillation of freshly picked blossoms of Cananga odorata (DC.) Hook. f. et Thomson ssp. genuina (Annonaceae). These cananga trees normally grow to a height of 20m but are pruned to a height of 1.60–1.80m and flower throughout the year. The oil is produced in Madagascar and the Comoro Islands where quantities of 10 t and 40 t, respectively, are obtained annually. Four fractions are collected at progressively longer distillation times and are known as “Extra,” “I,” “II,” and “III.” Occasionally, a first fraction called Extra superior is collected. They are all pale to dark yellow liquids with a characteristic floral, spicy, balsamic odor. The first fractions are the most valuable; they have a higher density and a higher saponification number. The compositions of the various oil fractions depend on the duration of distillation. The first fraction, ylang-ylang oil Extra, has the highest content of strongly odoriferous constituents such as p-cresyl methyl ether (5–16%), methyl benzoate (4–9%), (?)-linalool (7–24%), benzyl acetate (5.5–17.5%), and geranyl acetate (2.5–14%). The other fractions contain increasing amounts of sesquiterpene hydrocarbons such as caryophyllene, germacrene-D, and (E,E)-α-farnesene (in total >70% in ylang-ylang III). Components such as p-cresol, eugenol, and isoeugenol are important for the odor, although they are present only in low concentration. Ylang-ylang Extra and I are used mostly in fine fragrances; ylang-ylang II and III are employed in soap perfumes.