Description
INTRODUCTION
The word perfume derives from the latin ―per fumum‖ meaning through smoke, is fragrant liquid that is sprayed or rubbed on the skin or clothes to give a pleasant smell. Extraction of perfume from various plants resources is of ancient origin. Infact the natives from different tropical regions of the globe have long been extracting oil from numerous oil bearing plants. Human since the ancient time have known how to extract oil from their natural resources. Vegetable oils are naturally occurring esters of higher fatty acids and glycerol. They are widely distributed in nature and were first consumed as food. Later oils were discovered to be used as renewable raw materials for variety of non food production, for instance perfumes, disinfectants, inks to mention but a few.
TABLE OF CONTENT
CHAPTER ONE
1. 1 Introduction
1.2 Background Of The Study
1.3 Statement Of The Problem
1.4 Justification Of The Study
1.5 Objective Of The Research
1.6 Scope Of The Research
CHAPTER TWO
2.1 The History Of Perfumery
2.2 Concentration Of Perfume
2.3 Perfume Notes
2.4 Sources Of Perfumes
2.4.1 Aromatics Sources
2.4.2 Synthetic Sources
2.5 Essential Oils
2.4 Sources Of Essential Oil
2.4.1 Lemongrass
2.4.2 Grass Oils
2.4.3 Jasmine
2.4.4 Violet
2.4.5 Lavender
2.4.6 Otto Of Roses
2.4.7 Rosemary
2.5 Chemical Constituents Of Essential Oils
2.6 Chemical Structure Of Essential Oil
2.6.1. Hydrocarbon:
2.6.2. Terpenes:
2.6.3. Alcohols
2.6.4. Aldehydes:
2.6.5. Acids
2.6.6. Esters
2.6.7. Ketones:
2.6.8. Lactones
2.7 Treatment / Purification Of Essential Oils
2.8 Storage Of Essential Oils
2.9 Perfume Extraction Method
2.9.1 Extraction Of Fragrance
2.9.2 Distillation
2.9.4 Enfleurage
2.10 Formulation Of Perfumes
CHAPTER THREE
Material And Methods
3.1 Sample Preparation
3.2 Apparatus And Reagents
3.3 Procedure For Solvent Extraction Method
3.4 Procedure For Enfleurage Method
3.5 Hydrodistillation Method
CHAPTER FOUR
Results And Discussion
4.1 Solvent Extraction Method
4.2 Enfleurage Extraction Method
4.3 Hydro Distillation Method
CHAPTER FIVE
Conclusion And Recommendation
5.1 Conclusion
5.2 Recommendations
References
Appendix A
Appendix B Material Balance For Enfleurage Distillation Method
Appendix C