Source --- Floral ottos or attars are obtained by distillation or solvent extraction of the attar content of leaves - flowers - gums or woods of plant life.
When it is considered that 1 lb. of rose attar requires 20.000 lb. of rose petals for its production - one can readily understand why these attars must be compounded with less expensive aromatic products before use in confectionery.
The chief source of attar of rose is Bulgaria - where it is steam distilled from the petals of the damask rose. A drawback in the steam distillation process is that the sweetest constituent - phenylethyl alcohol - is carried away in the distillation water - and results in an attar whose odour is quite different from that of the natural rose.
The usual adulterant for this attar is geraniol or synthetic rose. Musk - which forms the basis of a popular cachou flavour - is derived from glands of the male musk deer of Tibet.
Synthetic Attars.---- Most of the floral attars are now produced synthetically - which brings the price within the compass of the confectionery manufacturer - particularly as only very small amounts are required to flavour a batch of lozenges or cachous adequately.