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.