Character
The Story of Flower Petals
Flower petals release a spectrum of aromas that range from bright citrus to deep, powdery notes, providing perfumers with a versatile palette for creating nuanced fragrances.
Heritage
Flower petals have guided perfume making since antiquity. Ancient Greeks pressed rose petals into oil, while Roman texts describe jasmine petals steeped in wine to capture scent. By the 14th century, Persian artisans refined steam distillation, producing rose water for courts. In 1915, Grasse workers mechanized petal harvesting, scaling production for the burgeoning French perfume houses. Enfleurage, perfected in the 18th century, allowed jasmine and tuberose to retain their fragile aromas before modern solvents replaced labor‑intensive steps. Throughout the 20th century, scientific advances isolated key molecules such as geraniol and nerol, enabling synthetic replication while preserving the natural reference point of fresh petals.
At a Glance
2
Feature this note
France
Primary source region
Ingredient Details
Steam distillation
Flower petals
Did You Know
"A single kilogram of fresh rose petals yields only about 0.03 ml of pure rose oil, illustrating why rose perfume commands such reverence."