All perfumes from��House of Formulas come from Grasse, France.��Grasse has been known for centuries as the perfume capital of the world��thanks to the high quality of��perfume�� ingredients from the region and the knowledge and experience that is passed on from generation to generation by Master Perfumers. In Grasse we work together with Parfumerie Bouis (1906) for the development and production of our fragrances. On this page you will find ingredients and oils that are often used in producing a perfume. Welcome to our perfumery bible.
The main components for the taste and smell of the vanilla bean is vanillin.��Since vanilla is very expensive,��it costs more than ���5000 per kilogram, there is a��synthetic variance of vanillin created. This substitute is now widely used in perfumery and costs a fraction of the natural alternative. Vanillin is a white or yellowish-white substance that is artificially produced on a large scale in both Europe and America. It is obtained in several ways: from isoeugenol by oxidation, from guaiacol by the introduction of an aldehyde group, and from protocatechuic aldehyde by methylation. In addition, vanillin can be made from clove oil.
Vanillin makes a perfume very sweet,��and combines well with heliotropine, coumarin and benzyl iso-Eugenol ether to make the perfume more powerful and sensual.
Plant of origin: Vanilla
Chemical structure of vanillin��
Typical country of origin:��Reunion, Madagascar
Process of extraction:��Concrete and resins, tincture��
Since rose oil is water-soluble, the extract of the oil can be obtained by dissolving roses in water.
It is an expensive ingredient that is used in small amounts. The weight of the extracted oil is only 0.016% to ��0.03% of the weight of the flour itself. This means that 1g of oil requires about 2,000 flowers.��
Rose oxide is the fragrance found in rose oils and is the substance that gives the oil its characteristic dry, green, rosy top note.
Plant of origin:��Rosa damascena, Rosa centifolia
Composition:��Main components are��geraniol, L-citronellol,���� ��-Damascenen and��rose camphor
Chemical structure of ������-Damascenen
Rose oxide contributes about 4% of rose oil fragrance. The contribution of ��-Damascenone to the fragrance is almost 70%.����But,����-Damascenone is what the oils are��distinguishing fragrance even though it is only present in less than 1% of the oil.��
Typical country of origin: Sthe outer slopes of the Balkans, Morocco, France and Egypt
Process of extraction:��Steam distillation
Bergamot oil is produced from the fruits of the bergamot trees by distillation during pruning between February and April. Easy to combine with other aromas, bergamot is��one of the most widely used ingredients in perfumery and in the��formulations of fresh, summery fragrances.��
Plant of origin