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Peru balsam oil also known as black balsam, quina, tolu, Balsam fir oil, and balsamo, comes from the balsam of Peru which is a resinous substance obtained from the tree known as Myroxylonbalsamum or Myroxylonpereirae. This resin is oily in nature and smells like a mixture of clove, cinnamon and vanilla. This is a unique aromatic combination of sweet and spicy.
Myroxylon genus was originally described in 1753 by Linnaeus, such description was made using a specimen collected in the province of Cartagena and named it as Toluiferabalsamum. It was established firstly by Linnaeus filius in 1781, when he described Myroxylonperuiferum based on a specimen collected by Mutis in South America.
The crude gum resin collected from Myroxylonpereira is subjected to steam distillation to obtain the sweet spicy Peru Balsam oil which has multiple applications for its aroma.
| Botanical Name: | Myroxylonpereira |
|---|---|
| Common name: | Balsam Fir |
| Plant family: | Fabaceae |
| Genus: | Myroxylon |
| Appearance/Color: | Pale yellow to pale amber liquid with thin consistency |
| Odor: | Rich, balsamic, sweet vanilla-like undertone |
| Blends With: | Black Pepper, Ginger, Jasmine, Lavender, Patchouli, Petitgrain, Rose, Sandalwood, YlangYlang |
| Origin: | USA |
| Source: | Gum Resin |
| Method of Extraction: | Solvent Extraction |
| Key Constituents | Strength (%) |
|---|---|
| Benzyl benzoate | 59.0–86.2 |
| (E)-Benzyl cinnamate | 0.4–30.1 |
| Benzoic acid | 1.4–6.3 |
| (E)-Cinnamic acid | 0–5.8 |
| (E)-Nerolidol | 2.0–3.1 |
| (E)-Methyl cinnamate tr | 1.7 |
| Benzyl alcohol | 1.3–1.6 |
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