Avocado

Perfume houses extract avocado aroma through two primary routes. Cold‑press extraction squeezes ripe pulp at low temperature, yielding a clear oil that retains the fruit’s natural green and buttery scent. The process avoids heat, preserving volatile compounds that give avocado its subtle nutty edge. For a more concentrated note, perfumers turn to solvent extraction. They grind the flesh, soak it in hexane, then evaporate the solvent, leaving a thick absolute rich in fatty aromatics. Some labs employ supercritical CO2 to capture a cleaner extract with minimal residue. After extraction, the oil or absolute passes through filtration and deodorization steps to remove any off‑notes, then stores in amber glass to protect against light and oxidation. Quality control measures include gas chromatography to verify the presence of key compounds such as oleic acid and avocado lactone, ensuring consistency across batches.