Perfumery and cooking are closely related. In both areas, not only the ingredients are important, but also the methods of processing them, allowing the aroma to be revealed in the best possible way. Many techniques that are traditionally used in gastronomy to extract tastes and smells have found their application in the creation of perfume compositions.
What extraction methods do perfumers use that are inspired by cooking? How do familiar kitchen techniques help extract and preserve scents? In this article, we look at the main extraction methods borrowed from chefs and how they influence the creation of complex, multi-layered scents.
Maceration: Extracting aromas using liquids
Maceration is a technique that is widely used in both cooking and perfumery. In gastronomy, it is used to infuse fruits, spices or herbs in a liquid (such as alcohol or oil), which allows the maximum flavor and aroma to be extracted from them.
How does maceration work in perfumery?
● The plant material is immersed in oil, alcohol or other base.
● After a certain time, the aromatic compounds pass into the liquid.
● The resulting extract is used in the creation of perfumes or aromatic compositions.
Examples of maceration:
● Alcohol maceration – used to extract aromas from citrus peels, vanilla, and spices.
● Oil maceration – used for floral extracts (eg rose or jasmine).
● Water maceration – allows you to obtain soft, delicate hydrolates.
In perfumery, this method is particularly popular for creating natural fragrances that retain the complexity and depth of the original raw material.
Distillation: turning aromas into essences
Distillation is one of the oldest methods of extraction, used both in the production of essential oils and in the creation of strong drinks. In cooking, this process is used in the production of alcoholic distillates, syrups and concentrated aromatic essences.
How does distillation work in perfumery?
● Plant materials (flowers, leaves, spices) are placed in a container with water.
● The mixture is heated and the aromatic components evaporate with the steam.
● The vapors condense in a cooled tank, turning into an aromatic liquid.
What aromas are obtained by distillation?
● Lavender, rose and jasmine essential oils.
● Citrus essences (bergamot, lemon, orange).
● Spice extracts (cloves, cinnamon, cardamom).
This method allows to obtain pure and rich essences, which are then used in perfumery.
Carbon dioxide extraction: a modern approach to aromas
The method is borrowed from coffee and tea producers, who use supercritical carbon dioxide (CO₂) to extract aromatic compounds without overheating or losing quality.
How does CO₂ extraction work?
● Under high pressure, carbon dioxide enters a “supercritical” state, becoming both a liquid and a gas.
● In this state, it easily penetrates the raw material, extracting aromatic compounds.
● The gas then evaporates, leaving behind a pure concentrate of scent.
Advantages of the method:
● Maintaining natural scent without overheating.
● Possibility of extracting complex aromas without chemical solvents.
● Used for rare and sensitive ingredients (such as toffee or vanilla).
This method is actively used in modern niche perfumery to create complex, multifaceted aromas.
Enfleurage: the art of extracting aromas from fats
Enfleurage is a traditional method used since the 19th century to extract fragrances from flowers. The process is similar to the technique of infusing foods in oil or fat, which is often used in cooking.
How does enfleurage work?
● Flower petals are laid out on glass plates coated with fat.
● Fat absorbs aromatic compounds.
● It is then mixed with alcohol, which extracts the flavour from the fat.
What ingredients are most commonly used?
● Jasmine, tuberose, gardenia – flowers with delicate aromas.
● Vanilla and iris are components that require delicate extraction.
Although this method is rarely used today, it remains one of the most romantic and gentle ways of extracting fragrances.
Tinctures and Infusions: Simple but Effective Extraction Methods
Tinctures and infusions are culinary techniques that are also widely used in perfumery. They allow you to obtain rich extracts without the use of complex equipment.
Types of infusions:
● Hot infusions – raw materials are heated in liquid to quickly extract the aroma (e.g. tea extracts).
● Cold infusions – aromatic substances are extracted at low temperatures, which allows the preservation of more subtle notes (e.g. maceration in cold oils).
Where are infusions used in perfumery?
● In the production of natural perfume essences.
● In aromatherapy and cosmetics.
● In the creation of personalized perfumes and aromatic oils.
This method is ideal for home fragrance experiments, allowing you to create your own extracts.
Many culinary techniques have also proven useful in perfumery, as they allow for the delicate extraction of aromas while preserving their complexity.
● Maceration helps to obtain tinctures and extracts from plants.
● Distillation produces pure essential oils and aromatic waters.
● CO₂ extraction allows the preservation of volatile compounds without loss.
● Enfleurage is an ancient method of infusing the scent of flowers into fats.
● Infusions and infusions allow you to create aromatic liquids without overheating.
These methods allow perfumers to reveal aromas in all their depth, creating long-lasting and rich compositions that delight us with their complexity and beauty.
Questions and Answers
Maceration, distillation, infusions and tinctures are the most popular, as they help extract aromas from plants and spices.
It allows the extraction of aromatic substances without overheating, which preserves their natural sound and complexity.
Yes, using infusions, maceration and distillation, you can experiment with scents and create natural perfumes or oils.