Cognac oil, White, France

Is also known as ethyl oenanthate. It is formed during the fermentation of yeast and solids in wine lees. It provides the cognac aroma in wines. Through steam distillation of wine lees and residual cakes the yield is .036-.066 percent. Natural constituents include acetaldehyde, cuminaldehyde, various esters, acids and alcohols. The sweet slightly fruity aroma has a yeast-like body note. Though primarily used in flavoring the fresh fruity natural scent has been used in European fragrances, particularly in France.