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The water collected from the condensate, which retains some of the fragrant compounds and oils from the raw material, is called hydrosol and is sometimes sold for consumer and commercial use. This method is most commonly used for fresh plant materials such as flowers, leaves, and stems. Popular hydrosols are rose water, lavender water, and ...
Rose is one of the most popular natural flowers used in perfumery. A semi-solid residue of essential oils, waxes, resins and other oil-soluble plant chemicals remains. [2] The solvent used for extraction must be chosen carefully regarding its polarity and boiling point. If the boiling point is too high, compounds that are readily deactivated by ...
Rose oil, [2] jasmine absolute, tuberose absolute, tobacco absolute, [3] orris root oil, ambrette seeds oil, angelica root oil, and orange flower oil are valuable and expensive fragrance and flavor ingredients. [4] Residual solvents may remain in the absolutes. Therefore, some absolutes are considered undesirable for aromatherapy. [citation needed]
The majority of concentrated fruit flavors, such as banana, cherry, peach, pineapple, raspberry, and strawberry, are produced by combining a variety of esters with special oils. Suitable coloring is generally obtained by the use of dyes. Among the esters most generally employed are ethyl acetate and ethyl butyrate.
Cannabis flower essential oil, used as a flavoring in foods, primarily candy and beverages. Also used as a scent in perfumes, cosmetics, soaps, and candles. [5] Caraway seed oil, used a flavoring in foods. Also used in mouthwashes, toothpastes, etc. as a flavoring agent. [6] Cardamom seed oil, used in aromatherapy.
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It is the most common preparation method in various herbal medicine systems. Decoction involves first drying the plant material; then mashing, slicing, or cutting the material to allow for maximum dissolution; and finally boiling in water to extract oils, volatile organic compounds and other various chemical substances. [1]
Rose water is a flavoured water made by steeping rose petals in water. [1] It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Eurasia.