Enfleurage was popularized in France during the 19th century. It uses fats to dissolve essential oils and absorb their aromas.
The fat is then dissolved by alcohol, which is evaporated to leave the pure aromatic oil of the flower.
This technique is still used on certain flowers because their fragrant ingredient cannot be extracted by distillation.
But today just a few producers use enfleurage. The process is expensive, and a lot of flowers are needed to produce the oil.
In one study, 1000 kilos of flowers produced only 801 grams of oil!
Wanna learn more? Access the original https://artisanessentialoils.com/what-are-enfleurage-essential-oils to expand your enfleurage culture.
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• 2: http://static.polityka.pl/_resource/res/path/b7/54/b754fb38-6cca-48ed-b682-97be31806c96_900x
• 3: http://joybileefarm.com/wp-content/uploads/2014/06/rose-honey-petals-in-a-basket.jpg
IMAGE COURTESY: IMAGENS INTERNAS AO POST:
• 1: http://www.kulthit.de/bilder/das-parfuem-8.jpg
• 2: http://howtoextractfragrances.weebly.com/uploads/1/8/7/8/18788568/2201088.jpg
• 3: http://organixlocs.com/wp-content/uploads/2014/03/Lurk-owner.jpeg
• 4: http://www.sharini.com/perfume%20images/enfleurage%20jasmin%202014.jpg
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