● steam distillation using water steam slowly to breaks through the flowers and plant materials to extract their volatile and essential oil constituents. There are three types of distillation, including water distillation, water and steam distillation, and steam distillation include.
● solvent extraction using organic
solvents such as petroleum ether, methanol, ethanol, or hexane to extract the
odoriferous lipophilic
material from the flower and plant materials.
● enfleurage using a large framed plate of glass, called a chassis, is
smeared with a layer of odorless animal fats (usually from pork or beef ) that
are solid (cold enfleurage) at room temperature to capture the fragrant constituents from botanical materials (usually petals or whole flowers). In hot enfleurage, botanical matter is stirred
into the fats heated t by heating extract aromatic constituents from flower and plant materials.
● maceration, or expression involving a prodding, pricking, sticking action
(also referred to as cold
pressing) to release the essential oil from fruits such as tangerine, lemon, bergamot, sweet
orange, and lime.
● supercritical carbon dioxide extraction using carbon dioxide that under pressure will turn
from a gas into a liquid to be used as an inert liquid solvent to extract
aromatic constituents from flower and plant materials.
Various organic constituents are detected , when essential
oils are tested using chromatograph technique. The main ones are given as follows:
● terpenes – representative oil: sandalwood and myrrh, huge various class of organic compounds with
basic molecular formula (C5H8)n which are produced
by a variety of plants, particularly conifers;
● phenols - representative oil: oregano
● alcohols - representative oil: cassia
● aldehydes - representative oil: melissa
● ketones - representative oil: peppermint
● esters - representative oil: lavender
● oxides - representative oil: eucalyptus radiate.
A perfume is composed of fragrance, aroma volatiles, alcohol (75 - 80%) and water, in which alcohol and water dissolve fragrance, the core part of perfume. The components founded in fragrance ingredient are the compounds, such as 2-phenyl ethanol, phenyl acetaldehyde, citronellol, civetone coumarin, linalool, amyl salicylate, isoboruyl acetate.
Perfume transfer its flavour can be divided into three stages: 1. volatile components such as: benzene, acetaldehyde (phenyl acetaldehyde), quickly reach the nose, causing a first impression, 2. the main components of perfume smell, such as benzene, ethanol (2-phenyl ethanol) (with rose flavour) and nose effect, 3. the lasting ingredients, such as: civet ketone (civetone) with a musky smell.