Perfumery Distillation

Güncelleme tarihi: 17 May

All distillation methods

The quality and price of the product; product quality used during distillation! and determines distillation techniques applied procedure

Ultrasonic Botanical Extraction

The working method of ultrasonic extraction is the bubble dismemberment generated by ultrasonic cavitation. The bubble Fragmentation generates micro-jets which destroy the lipid glands in the plant cell tissue.

Hereby , mass transfer between cell and solvent is developed, created and the essential oil is released.

quick and Productive extraction

without heat and attentive process

Ultra quality extracts oils

High yield and Less raw material

Full aroma spectrum and respectful to nature Green Extraction

Fractional distillation:

Technique of capturing difficult and delicate scents, such as fruit scent notes.

It is a method depending on a series of procedures to capture the aroma of juicy fruits such as apricot, peach, apple, pear, pineapple, raspberry, strawberry, which are generally produced for perfumes in France.

Most scented molecules are naturally present in nature. Natural ingredients contains from a dozen to several dozens individual scented molecules. Some will be present in larger quantity in its chemical composition and will therefore be responsible for the smell and taste of this ingredient. It is possible to extract a specific molecule from a natural ingredient through fractional distillation. Therefore, giving some perfume molecules the qualification of ‘natural’ and even organically certified if the ingredient they are extracted from is organically certified.

Isolates are formed by the successful completion of this process, called Fractional distillation, by distilling oils at very specific temperatures to isolate a single aromatic scent of the essential oil.

And it is a method that requires experience and mastery, it is a mixture and combination of steam distilled essential oils and isolates and no synthetic material is used in such natural isolate mélanges, but special construction techniques are used.

Since the formulas are trade secrets, detailed information is limited to this.

Molecular distillation


There are several separation techniques-including conventional distillation- for extracting heat sensitive compounds from food products. However, some compounds may have high boiling points at which other compounds might be adversely affected. Vacuum application is also needed for such kinds of foods. Molecular distillation is an advanced vacuum distillation method performed by short-path evaporators. Distance between evaporator and condenser is extremely reduced which results in minimized pressure drop. Heat sensitive material meets heat for a short time under high vacuum, thus low or no decomposition occurs. This review aims to discuss the basics and uses of molecular distillation in foods"

Although distillation often gets lumped in with extraction, it’s actually the step after extraction, a process that refines the raw oil, removes impurities, waxes and other undesirable elements, like chlorophyll. It turns the extract from the viscous material often used for dabs into a clearer, flavorless, high-potency oil for use in cartridges, tinctures and edibles.

Molecule perfume ingredients are produced through synthetic organic chemistry. Used in combination with naturals, they are essential to perfumers and make the lion’s share of the perfumer’s organ. More often than not they are nature identical – the same as the molecule found in natural ingredients. Some molecules are directly extracted from the natural ingredients it origins from, making them sometimes organically certified. Common synthetics are musky notes and animalic notes as well as the molecules Iso E Super and Ambroxan.

molecular distillation is the method used to separate some unwanted natural carcinogenic chemicals from products such as patchouli, Cade tree, Rose and to obtain a much smoother, rounded, sweet, musky clear refined fragrance.

Absolite Solvent Extraction Absolute is a type of natural extract. While everybody is familiar with essential oil, absolute is a word that almost no one would have heard of. Some natural ingredients need to be processed via solvent sensite extraction to yield well. This is the case of many flowers such as jasmine, iris, fragipani, lily, gardenia, lilac, tuberose and labdanum.

With solvent extraction, plants are first placed into a rotating drum before being coated with a type of solvent such as benzene or petroleum. The solvent then dissolves the plants, leaving behind a waxy substance containing the oils.

The substance is then dissolved in ethyl alcohol, which is burned off and results in perfume oil.

Enfleurage Enfleurage is a traditional method and one of the oldest of extracting oils from flowers with the use of fat. It’s no longer used today and has long been replaced by other extraction processes. Tiny jasmine or tuberose blooms would be pressed into glass sheets coated with fat, for days, to capture their scent. The oils were then captured by dissolving the fat in an alcoholic solvent. Enfleurage used to be the main extraction method when distillation wasn’t possible.

Cold enfleurage:

Enfleurage distillation is a very old and very expensive method in perfumery, which was very popular in the 19th century. Sensitive distillation method of flowers such as gardenia, lilac, narcissus, tuberose, lily, frangipani etc.

Wooden rimmed plates, with the help of products such as creamy coconut & palm oil, animal fats, the flowers are dipped in solid oil from their stems.

Depending on the flower type, the natural scent of the flower, which is kept in oil for a few weeks, is absorbed into the oil and the fragrance is absorbed into the oil. Then, the oil mixed with the solvent obtained from sugar cane is completely separated to obtain pure oil.

Hot enfleurage: Solid fats are heated and botanical matter is stirred into the fat. Spent botanicals are repeatedly strained from the fat and replaced with fresh material until the fat is saturated with fragrance. This method is considered the oldest known procedure for preserving plant fragrance substances. Also known as "maceration", this process makes it possible to infuse the more resistant flowers or other vegetables in oils and fats made up of 75% pork and 25% beef, and heat in a water bath between 40 and 60 degrees. The flowers are stirred, using a wooden spatula, in the heated fat for two hours. The flowers are infused for at least 24 hours and then replaced with fresh ones. The fat, which can also be heated by the sun's heat, is then recovered by draining through large strainers and filtered through tissue wipes. The product is then washed with alcohol in the threshing machines. These materials make it possible to obtain very rich and elegant products, reserved for exceptional compositions.

Essential oil Distilation Essential oil is the most commonly known perfumery oil. It refers to the natural extract of an ingredient by distillation. This is a key technique used to acquire aroma compounds from plants and flowers. Once botanical materials are heated, their essential oils evaporate with the steam. The compounds are then collected through the condensation of the distilled vapour. It is commonly used for extracting from roses, orange blossom, geranium and many other ingredients.

It’s thought that the Persians were the first to invent distillation which gave rise to the use of alcohol as the perfume carrier instead of oil. Thanks to this new technology it’s likely a reason why the Persians went on to dominate the perfume industry.

SUPERCRITICAL FLUID EXTRACTION (SCO2/CO2) What is that? Supercritical fluids are used as the solvent to extract an essential oil from a material. CO2 is mainly used in perfumery. When at its supercritical state (between liquid and gaz), it penetrates through the material to extract the volatile oils from which is obtained an essential oil. This process, more expensive than traditional distillation, allows to render a scent in a more ‘close to nature’ way but also allows to extract from ingredients which could not be extracted through traditional methods such as liquid solvent extraction or distillation.

RESIN DRY DISTILLATION Secreted by tree bark, resins are often sticky substances. Used for aeons, either burned as incense or offered up to the gods, resins are still used commonly in modern perfumery. Often smelling smoky, warm and ambery, they add depth to a scent – frankincense, myrrh and fir are all types of resins known as either gum resins or hard resins. Resins can be extracted through a variety of methods such as tapping into the tree’s bark or burning the bark leaving behind the resin.

It’s also possible to obtain some resins such as frankincense through steam distillation mentioned earlier.

HEADSPACE Headspace is a remarkably cool way of capturing scent that uses a domed container to form an airtight seal around an object, before analysing its odour compounds to be sent to a lab. Once analysed the scent can be recreated using synthetic molecules. It’s commonly used on flowers or material that are hard to extract using traditional methods, or rare to find, but it could be used on just about anything.

It can be summarized as rapid analysis of essential oil components by magnetic nanoparticle assisted microwave distillation and simultaneous solid-phase microextraction followed by gas chromatography-mass spectrometry.

Multiple extraction (MHE) is a dynamic gas extraction performed in stages to determine the amount of volatiles in solid or complex liquid samples.

It is generally used to get results in flowers that are difficult to distill with traditional methods or are very rare.

Before analyzing the fragrance components of the flowers to be sent to the laboratory, the aroma of the flower is to be determined before the analysis of the flowers placed in the domed airtight glass. After the fragrance is analyzed, the synthetic molecules are reconstituted by determining their structure.

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