Factors Influencing The Scent Profile Of Agarwood Oil

Abd Majid Oud is producing more than 16 types of Agarwood oil.
Each oil has its own character and scent profile, different from the others. But what causes this remarkable diversity in aroma ?

Based on our experience & knowledge, there are four primary factors that can individually or collectively alter the scent profile of Agarwood oil.

1. Aquilaria Species

The first and foremost factor is the species of Aquilaria tree from which the Agarwood Oil is derived. Each species has its own unique chemical makeup that results in completely different olfactory profiles.

Aquilaria Crassna oil is totally different from Aquilaria Malaccensis or Aquilaria Filaria.
This clearly shows that a change in species makes a clear difference in scent.

2. Plantation Location

The geographical origin of the Aquilaria tree is another critical element. Even when working with the same species, oils distilled from trees grown in different locations smell noticeably different.

Aquilaria Crassna from Trat, Thailand, is different from the Aquilaria Crassna species in Prachin, Thailand.

Thus, soil type, climate, altitude, and environment all impart distinct characteristics to the final oil.

3. Distillation Method

The method used for distillation has a significant impact on the final aroma. Even when using the same species and the same plantation, different distillation techniques yield noticeably different scent profiles. For instance:

Hydro-distillation produces a softer, smoother, and often more resinous and original scent profile.
Steam distillation creates a sharper, more smoky, and woody aromatic profile.
CO₂ extraction (supercritical) produces more yield but often lacks the depth and warmth of traditional distillation methods.

Therefore, the choice of distillation method plays a vital role in determining how the oil will smell.

4. Distillation Location

Interestingly, even if the species, plantation location, and distillation method remain the same, the location of the distillation unit can lead to subtle but noticeable differences.

Especially in hydro-distillation, where water quality and mineral content contribute up to 50% of the olfactory profile, the same wood distilled in two different places can result in oils with varying nuances