Smelly substances. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Smelly substances. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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The various odorants used in perfumery can be divided into three categories:

odorous substances of plant origin;
odorous substances of animal origin;
artificial (synthetic) odorants.

Vegetable fragrances there are either liquid, oily, the so-called essential oils, or viscous resinous, which include balms and gum resins. The French call vegetable essential oils essences.

Essential oils are not concentrated in any particular part of the plant, but are contained in flowers, fruits, leaves, bark, trunk, roots, etc. However, each individual plant concentrates essential oil in large quantities in any particular part of the plant. By the strength of the smell emitted by a plant, one cannot judge the amount of essential oils, since in nature you can find many plants that have a strong smell, but contain negligible amounts of essential oils, and vice versa.

Essential oils are not specific chemical compounds; in their composition, they are a mixture of all kinds of complex compounds. The pleasant smell of essential oil is mainly due to the presence of oxygen compounds.

The task of practitioners of the perfume industry is to remove odorless substances from essential oils and thereby increase the strength of the aroma. All herbal odoriferous substances used in perfumery should be as fresh as possible; you need to store them in a free, not too dry room and carefully examine them from time to time in order to remove moldy parts in a timely manner.

From odorous substances animal origin in perfumery are used: ambergris, castorine (beaver stream), musk (musk deer stream) and cibet (cibet juice). These substances are not perfumes in the proper sense of the word, but serve as an admixture in order to capture and diffuse the finest plant aromas.

Have been widely used artificial chemical fragrances. Of these substances, some are synthetic products, corresponding in composition to the natural odorous substance (for example, vanillin, coumarin, heliotropin, etc.), some artificial substances give completely new odorous products (such as neroline, mirban oil, etc.). d.). And finally, there are synthetic substances which are similar in smell to natural odorous substances, but in chemical composition are completely different from the latter; so, for example, ionone, neoviolone are used instead of real violet oil, benzoic aldehyde and nitrobenzene - instead of bitter almond oil, methyl ester of salicylic acid - instead of wintergreen oil; jasmone - instead of lilac and lily of the valley oil; nerolin - instead of neroli oil, etc.

The processing of artificial odorants into various perfume preparations is much simpler, faster and easier than the processing of natural products. This circumstance ensures the widest distribution of artificial odorants, in addition, although the price of synthetic odorants is quite high, it is fully compensated by a strong concentrated aroma, capable of providing a greater yield of the product with minimal quantities.

By means of artificial odorous substances, high-quality perfumes can be prepared, but they cannot replace completely natural products. Therefore, it is necessary to mix artificial products with natural ones, the aroma of which they increase without displacing it. Artificial odorants are easily dissolved in the appropriate amount of wine alcohol, but it is still recommended to leave solutions and tinctures of flower lipsticks alone for two to three days for better dissolution. Particularly suitable are the so-called flower oils, such as acacia, carnation, hyacinth, cassia, tuberose, violets, etc. The best of these oils are artificial Germanic jasmine oil and cassia tree oil, which already in a XNUMX% alcohol solution are equal in strength to a strong solution of essential lipstick-derived oil.

In contrast to essences and extracts obtained from natural odorants, we will call tinctures solutions made from artificial odorants.

In addition to the actual odorous substances in perfumery, a number of ancillary products are used. These include alcohol, glycerin, fatty oils, solid fats, etc. The purity and quality of these substances are essential to the success of the business, as a result of which all these products must be carefully tested. So, for example, wine alcohol should be a strength of at least 90-95 °, and should be absolutely free from fusel oils.

The fat required for lipsticks should be fresh, without any foreign smell and rancidity. Fat (usually used pork) is best melted by yourself at the lowest possible temperature with a small amount of alum and common salt. When the fat is melted, the transparent layer is drained from the impurities that have settled to the bottom and, after cooling, are washed with water. It is advisable to leave perfume preparations prepared with alcohol for a more or less

Author: Korolev V.A.

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