Enfleurage is a process that uses odorless fats that are solid at room temperature to capture the fragrant compounds, such as volatile oils, produced by plants. The process can be "cold" enfleurage or "hot" enfleurage. The method was formed in the 17th–18th centuries in connection with the development of the perfume craft in the French city of Grasse.
Enfleurage is a process that uses odorless fats that are solid at room temperature to capture the fragrant compounds, such as volatile oils, produced by plants. The process can be "cold" enfleurage or "hot" enfleurage. The method was formed in the 17th–18th centuries in connection with the development of the perfume craft in the French city of Grasse.
== Process == There are two types of enfleurage: In cold enfleurage, a large framed glass plate, called a chassis, is smeared with a layer of animal fat, usually lard (from pork) or tallow (from beef), and allowed to set. Botanical matter, usually petals or whole flowers, is then placed on the fat and its scent is allowed to diffuse into the fat over the course of 1–3 days. The process is then repeated by replacing the spent botanicals with fresh ones until the fat has reached a desired degree of fragrance saturation. This procedure was developed in southern France in the 18th century for the production of high-grade concentrates. In hot enfleurage, solid fats are heated and botanical matter is stirred into the fat. Spent botanicals are repeatedly strained from the fat and replaced with fresh material until the fat is saturated with fragrance. This method is considered the oldest known procedure for preserving plant fragrance substances.
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