Summary
Three samples of oil of patchouly produced experimentally at Benfica, near Belém, Pará, Brasil, and three samples of commercial imported oil of patchouly were compared through physical constants, solubility in ethanol, gas chromatographic and infrared spectrometric analysis, as well olfactory evaluation. The results indicate that although some differences exist in the chemical composition, the value in perfumery for all brazilian samples are good for commercial exploitation.