We use the term chamomile as all-encompassing, but there are actually different types of chamomile from very different plants. These types have different scent profiles and applications in aromatherapy.

German Chamomile, Hungarian Chamomile, or Blue Chamomile

This is the “true” chamomile, Matricaria Chamomilla, cultivated across Europe, with much of the production in Hungary and distillation in Germany. Most of the oil is produced by steam distillation of the dried flowers, although chamomile absolute extracts are produced in smaller amounts. The essential has a very high level of azulene, which gives the oil its striking blue color. Azulene does have an effect on the odor profile of the oil, giving it a rubber-like characteristic. This plant material is much more often used as a medicinal tea than for use in perfumery or aromatherapy using the essential oil.

Roman Chamomile Oil

Roman chamomile essential oil is distilled from the Anthemis Nobilis plant, which is related to the “true” German chamomile, but looks more like wild chrysanthemum. It is still slightly blue due to the trace presence of chamazulene.

Whereas German chamomile is used more in tea and flavoring than in perfume, Roman chamomile is more often used for its scent than flavor. Arctander writes, “It imparts a warm, yet fresh note and a natural depth which is difficult to obtain by other means. Roman chamomile oil blends well with amyl cinnamic aldehyde, bergamot, jasmine, labdanum, neroli, clary sage, oakmoss, etc., but it is mainly a trace additive, independent of the ‘body’ materials in the perfume.” We list the major notes and chemical compounds for Roman chamomile below.

Roman Chamomile Aromatic Properties and Chemical Composition

Woody, celery, herbal: From the analysis posted on TGSC, 3-methyl pentyl angelate is almost one quarter of the volume of the oi. The compound imparts the woody, seedy, celery, floral note. isobutyl angelate also contributes to the green, spicy, weedy aroma and is used in synthetic recreations of Roman chamomile oil. A number of other components lend hints of piney, woody, camphoreous, and minty aromas.

Fruity, floral, wine-like: Iso amy angelate accounts for almost one fifth of the oil. This chemical, along with a small amount of propyl angelate, imparts the characteristic boozy, rosy, fruitiness of the oil.