Methods for production of oxygenated terpenes

A method of using an oxygenated product comprising nootkatone in an amount ranging from about 55% to about 60% (w/w), α-nootkatol in an amount ranging from about 20% to about 25% (w/w), and β-nootkatol in an amount ranging from about 5% to about 10% (w/w), wherein the method comprises incorporating the oxygenated product into a consumer product, an industrial product, a flavor product, a fragrance product, a cosmetic product, a cleaning product, a detergent product, a soap product, a pest control product, a beverage, a chewing gum, a candy, a natural flavor, an artificial flavor, or a flavor additive.