Editing Rose water (section)

==Chemical composition==
Depending on the origin and manufacturing method, rose water is obtained from the [[sepals]] and [[petals]] of ''[[Rosa × damascena]]'' through [[steam distillation]]. The following [[monoterpenoid]] and [[alkane]] components can be identified with [[GC-MS|gas chromatography]]: mostly [[citronellol]], [[nonadecane]], [[geraniol]], and [[phenylethyl alcohol]], and also [[henicosane]], [[nonadecane]], [[eicosane]], [[linalool]], [[Citronellol|citronellyl acetate]], [[methyleugenol]], [[heptadecane]], [[pentadecane]], [[docosane]], [[nerol]], [[disiloxane]], [[octadecane]], and [[pentacosane]]. Usually, phenylethyl alcohol is responsible for the typical odour of rose water but is not always present in derivative products.<ref>{{cite journal |last1=Loghmani-Khouzani |first1= H|last2= Fini Sabzi |first2= O|last3= Safari |first3= J H |date= 2007|title=Essential Oil Composition of ''Rosa damascena'' Mill Cultivated in Central Iran|url= http://www.scientiairanica.com/PDF/Articles/00000498/loghmani.pdf|journal= Scientia Iranica|volume=14 |issue=4 |pages=316–319 |archive-url=https://web.archive.org/web/20120320131725/http://www.scientiairanica.com/PDF/Articles/00000498/loghmani.pdf |archive-date=20 March 2012}}</ref>