A process of extracting perfumes by exposing absorbents, as fixed oils or fats, to the exhalations of the flowers. It is used for plants whose volatile oils are too delicate to be separated by distillation.
A method of extraction invented by the ancient Egyptians used on particularly delicate flowers that don't respond well to heat. Fragrant flowers are laid on glass or stone slabs covered in grease or animal fat. Weight is applied and the flowers are left until their scent has been absorbed by the grease. This is a long and expensive process and isn't used in modern perfumery.
A French perfumery term describing the process of extraction essential flower oils with purified fat. Also known as POMMADE.
ancient extraction method used to gather essential oils from delicate flowers; seldom used practice whereby flower petals are placed on a layer of fat, after repeated applications the fat is removed
The process of extracting the aromatic essences from plants using odorless fats to absorb the oils from flowers. The fat is then dissolved in alcohol to separate the essence from the fat and distilled to remove the alcohol.
is a process for the extraction of valuable plant extracts. Plates of glass, covered on both sides with animal fat into which blossoms have been pressed, are placed on wooden frames. Spent blossoms are constantly replaced until the at is saturated with fragrance substance. Then, he blossom oil is separated from the fat through extraction. This procedure is rarely used today, because it is so costly.
Age-old method of extracting essential oils using odorless fats and oils to absorb the oil from the plant material.
a method of extracting essential oils from plants or flowers by saturating them in animal fat;then mixed with alcohol, heated and cooled; then filtered and the alcohol is allowed to evaporate, which leaves the essential oil
A cold-process method of extracting fragrant oils from plant material by layering in cold fats or oils.
a process of making perfumes in which fats are made to absorb the fragrance of fresh flowers.
a process first used by the ancient Egyptians, by which the petals or other fragrant parts of a plant are steeped in fat or a non-evaporating oil which will absorb their fragrance.
Age-old method of extracting fragrant absolutes. Fresh flowers are pushed on to plates of glass, covered with deodorised tallow and fats that are placed into wooden frames. New blossoms are continually replace spent flowers until the fat is saturated with the fragrant molecules. The fragrant oil is then extracted from this 'Pomade' using volatile solvents and then alcohol to produce an Absolute de Chassis. This process is labour intensive and expensive but is useful for those flowers which continue to produce fragrance long after they are picked e.g.. Tuberose. The technique is not in general use today as the products produced are very expensive.
Enfleurage is a process that uses odorless fats that are solid at room temperature to capture the fragrant compounds exuded by plants. The process can be "cold" enfleurage or "hot" enfleurage.
