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Davana

Q: Is Davana natural or synthetic?

. Extraction: Steam distillation of flowering aerial parts (leaves, stems, flower heads) of Artemisia pallens, harvested at full bloom stage (February-March). Oil yield approximately 0.2% w/w from aerial parts. Highest davanone content is obtained at the flower head emergence stage; harvesting at later stages (anthesis, seed set) shifts composition toward ethyl cinnamates and davana ether (Mallavarapu et al., J. Agric. Food Chem., 1999). Produced primarily in Karnataka and Tamil Nadu, India..

GREENS, HERBS AND FOUGERES / woody · fruity · sweet

Davana

Category	GREENS, HERBS AND FOUGERES
Subcategory	woody · fruity · sweet
Origin
Volatility	Heart Note
Botanical	Artemisia pallens Wall. ex DC.
Appearance	dark yellow to brownish-yellow viscous liquid
Odor Strength	Medium-Strong
Producing Countries	India
Pyramid	Heart

Dried plums slow-cooked in brandy, with an undertow of warm amber resin. Artemisia pallens -- a South Indian herb whose essential oil is dominated by davanone, a furanoid sesquiterpene ketone that produces a scent both wine-dark and balsamic, reportedly shifting on different skins.

Scent
Terroir & Origins
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Rich, fruity-wine, deeply balsamic -- a material that defies simple categorization. The opening is dense and dense: stewed plums, dried figs, and the tannic warmth of fortified wine. This is not the bright fruitiness of citrus or berries but something deeper, closer to fruit compote reduced on a low flame. Underneath the fruit sits an Artemisia-green herbal note -- sharper and more bitter than the fruit suggests -- and a warm, amber-resinous base that persists for hours.

Compared to other fruity-balsamic materials: richer than labdanum, fruitier than benzoin, less vanillic than Peru balsam. The ethyl cinnamate component contributes a sweet, slightly spicy edge similar to of cinnamon bark oil's ester fraction. Spathulenol adds a subtle woody-earthy undertone that grounds the fruit.

Evolution over time

Immediately

Dense fruity-wine impact: stewed plums, dried figs, warm brandy. Davanone dominates the opening. Behind it, a brief flash of Artemisia-green bitterness from the sesquiterpene fraction, and the sweet edge of ethyl cinnamate.

After a few hours

The green-herbal facet recedes. What remains is fruity-balsamic warmth: compote-like richness, amber resin, a soft spice from the cinnamate esters. Spathulenol adds a woody-earthy undertone. The reported skin-reactivity is most apparent here -- different wearers perceive noticeably different balances.

After a few days

A persistent, warm, balsamic-amber residue. The fruit has mellowed into a dried-fruit sweetness. Excellent tenacity on fabric. The davana ether component (CAS 35470-57-6) contributes to this long drydown.

Terroir & Transformation

Indicative 2025 wholesale prices.

The Full Story

Davana (Artemisia pallens Wall. ex DC., Asteraceae) is a South Indian aromatic herb — principally cultivated in Karnataka, Tamil Nadu and Andhra Pradesh — whose steam-distilled oil (CAS 8016-03-3) is one of perfumery's most singular materials. The smell is fruit-dried, balsamic-tobacco, slightly resinous and warm: like dried plums slow-cooked in brandy, with an amber undertow.

Explore all seven extraits in the Discovery Set.

Chemistry

Davana oil is dominated by davanone (CAS 6892-80-4) and davanic acid, with significant linalool and ethyl cinnamate. The davanone family is what gives the oil its characteristic fruit-tobacco-balsamic profile [A] — no other essential oil carries this exact angle. Davana shifts its character on different skins more visibly than most materials, which is part of why it is prized in niche compositions.

Sources

[A] Davanone (CAS 6892-80-4) — the defining ketone of Artemisia pallens oil. See standard supplier specifications.

Did You Know?

Did you know?

In South Indian Hindu tradition, fresh davana sprigs are woven into garlands and placed on the altars of Lord Shiva during the February-March festival season -- the same harvest window that produces the richest oil. The methyl and ethyl cinnamates that contribute to davana's fruity-spicy character were not identified as oil constituents until 1999, despite centuries of ritual and aromatic use.

Extraction & Chemistry

Extraction method: Steam distillation of flowering aerial parts (leaves, stems, flower heads) of Artemisia pallens, harvested at full bloom stage (February-March). Oil yield approximately 0.2% w/w from aerial parts. Highest davanone content is obtained at the flower head emergence stage; harvesting at later stages (anthesis, seed set) shifts composition toward ethyl cinnamates and davana ether (Mallavarapu et al., J. Agric. Food Chem., 1999). Produced primarily in Karnataka and Tamil Nadu, India.

↑ See Terroir & Origins for origin-specific methods.

Molecular Formula	Complex mixture (90+ identified compounds). Major: davanone 40-55% (C₁₅H₂₄O₂, CAS 20482-11-5, MW 236.35), bicyclogermacrene, (E)-ethyl cinnamate, davana ether (CAS 35470-57-6), spathulenol, 2-hydroxyisodavanone, farnesol
CAS Number	8016-03-3
Botanical Name	Artemisia pallens Wall. ex DC.
IFRA Status	Not individually restricted by IFRA as a named essential oil. However, individual constituents trigger allergen disclosure requirements under EU regulation: geraniol, farnesol, linalool (and oxidation products), and cinnamates (methyl and ethyl cinnamate). Perfumers must calculate allergen content based on actual batch composition and apply IFRA limits for each constituent individually. Typical use level in fine fragrance (0.2–1.0%) generally falls within compliant ranges. Sensitisation risk exists — standard patch testing protocols apply.
Synonyms	DAVANA OIL · DHAVANAM (Tamil) · MARIAHAAR
Physical Properties
Odor Strength	Medium-Strong
Lasting Power	128 hours at 100.00%
Appearance	dark yellow to brownish-yellow viscous liquid
Flash Point	> 200.00 °F. TCC ( > 93.33 °C. )
Specific Gravity	0.94200 to 0.97030 @ 25.00 °C.
Refractive Index	1.47900 to 1.49100 @ 20.00 °C.

In Perfumery

Heart-to-base note. Functions as a rich, fruity-balsamic modifier in amber, fruity, and amber compositions. Dominant molecule: davanone (40-55%, sesquiterpene ketone, C₁₅H₂₄O₂, MW 236.35). Typical usage: 0.5-3% in fine fragrance concentrate. Enhances and rounds jasmine and tuberose accords by adding fruity depth without floral competition. Provides fruity-wine warmth to amber bases as an alternative to synthetic fruit notes. Functions as a bridge between floral hearts and amber-balsamic bases. Sourced primarily from Karnataka and Tamil Nadu, India.