Facts You Should Know About Perfume
Perfume (Latin for "to smoke" means "through smoke") was strongly influenced by the Egyptians, Romans, favors, and the Arabs. In East Asia, perfumes and incense base. Who are accustomed to scents of spices and herbs like bergamot, myrtle, coriander, conifer resin, and almond. The use of flowers came only after Avicenna, an Iranian doctor and chemist showed the process of distillation, whereby oils could be extracted from flowers. In 1370, on behalf of Queen Elizabeth of Hungary, the Worldfirst modern perfume – "Hungary Water" was by blending scented oils, Made in alcoholic solution.
The composition of a perfume is of vital importance and is given by a specialist as a perfumer, who deals with primary scents like, deals with the well-known rose, jasmine, cola, etc, and modifiers such as esters, such as linalool and mixer and Hydroxycitronellol fixatives like resins, wood scents and Bernstein bases. The scent that emerges is explained in a musical metaphor of three 'notes', namely, top notes (consisting ofquickly evaporated small molecules), as the scents of citrus and ginger, middle notes (consisting of slow evaporating medium-sized molecules), such as lavender and rose (fragrance and base notes consisting of molecules slow evaporation larger size) as fixatives etc. All these notes work together like a musical chord.
Perfume oils contain volatile compounds in high concentrations and must be diluted with solvents, so as not to cause injury if applied directly on skin or clothing.The common solvent pure ethanol or ethanol mixed with water. Fractionated coconut oil or wax, fatty odor neutral as jojoba, can also act as a solvent and dissolves the perfume oil. The perfume oil is further mixed with other aromatics. In general, the percentage of aromatic compounds in perfume extract is 20% to 40% in eau de parfum from 10% to 30% in eau de toilette from 5% to 20% in eau de cologne is 2% to 5% .
The concentration of oil inperfume along with other aromatic compounds, determines the intensity, persistence and the price of the perfume and is a closely guarded secret of every perfumer and perfume house. By adjusting the percentage is, and the notes of the perfume, variations of the same brand can be created like Chanel Pour Monsieur and Pour Monsieur concentrée.
Classification of perfumes is never complete, because of its evolving nature. The traditional classification consists of categories such asSingle flower arrangements, floral bouquet, Ambery, Woody, Leather, Chypre, and Fougère, while the modern classification consists of Bright Floral, Green, Oceanic / Ozone, Citrus / Fruity and Gourmand. In 1983, Michael Edwards, a perfume consultant, created a new fragrance classification "The Fragrance Wheel", which classified and sub-grouped five standard families, namely Floral (Flowers, Soft Floral, Floral Oriental), Oriental (Soft Oriental, Oriental, Woody Oriental), Woody (Wood, MossyWoods, Dry Woods), Fougère (has fragrance elements from all the families) and Fresh (Citrus, green, water).
Perfumery has used a variety of sources such as aromatic plants, animals, and the sources of synthesis for the manufacture of perfumes. Plants will be used as sources of flavorings and essential oils. Parts of plants that are used are:
1 – Bark (cinnamon, cascarilla);
2 – Flowers (rose, jasmine, osmanthus, tuberose, mimosa,) of vanilla;
3 – Blossoms (citrus,Ylang-ylang, cloves);
4 – apples (fruit, strawberries, cherries, Litsea cubeba, juniper berries, vanilla, oranges, lemons, limes), grapefruit;
5 – leaves and twigs (lavender, patchouli, citrus, violets, sage, rosemary, hay, tomato);
6 – Resins (Labdanum, myrrh, gum benzoin, Peru balsam, incense / incense, pine, fir, amber, Copal);
7 – roots, tubers and rhizomes (roots, vetiver, ginger and iris rhizomes);
8 – Seeds (coriander, cocoa, mace, cardamom,Anise, nutmeg, cumin,) Tonka bean;
9 – Woods (Eagle-wood, birch, rosewood, sandalwood, pine, birch, juniper, cedar).
Animal sources include Ambergris, beaver, Musk, Rom terpenes, Honeycomb, and civet. Other natural sources are Lichens and Protists. Synthetic origin are synthesized from synthetic perfumes petroleum distillates, pine resins are, etc. Modern perfumes are usually made of synthetic sources do not allow the scents of nature, as Caloneforward is a synthetic compound that a Marine ozonous metallic smell. flavorings synthetics are more consistent and natural flavors are available so far today used in modern perfumes.
12oclock