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    SILLORIA

    Ingredient Profile

    Roasted Nuts fragrance note

    Roasted nuts bring a warm, toasted amber hue to fragrance, echoing the scent of freshly cracked hazelnuts, almonds and pistachios. The note…More

    Turkey

    1

    Fragrances

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    Fragrances featuring Roasted Nuts

    Incense 01 by Swiss Arabian – Extrait
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    Incense 01

    Swiss Arabian

    Extrait

    Character

    The Story of Roasted Nuts

    Roasted nuts bring a warm, toasted amber hue to fragrance, echoing the scent of freshly cracked hazelnuts, almonds and pistachios. The note adds depth, comfort and a subtle gourmand edge to modern compositions.

    Heritage

    Nuts have flavored human culture for millennia, and their aromatic potential entered early perfume traditions. Ancient Egyptian texts describe almond oil used to anoint statues and preserve sacred scents as early as 1500 BC. Greek physicians noted the calming effect of roasted walnut oil in medicinal balms, while Roman aristocrats added toasted hazelnut paste to their scented oils for winter festivals. During the medieval period, Persian alchemists refined pistachio oil through cold pressing, creating a fragrant base for rose‑laden concoctions. The 19th‑century rise of organic synthesis introduced synthetic nut accords, yet natural roasted nut absolutes remained prized for their authentic warmth. In the 20th century, perfumers in France and Italy began pairing roasted nut notes with leather and tobacco, establishing a signature amber‑nut family that still appears in contemporary niche fragrances.

    At a Glance

    Fragrances

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    Feature this note

    Origin

    Turkey

    Primary source region

    Ingredient Details

    Extraction

    Solvent extraction (hexane) followed by CO₂ supercritical refinement

    Used Parts

    Roasted nut kernels

    Did You Know

    "The first recorded use of roasted almond oil in perfume dates to 1500 BC Egypt, where it preserved the scent of sacred oils for over a millennium."

    Production

    How Roasted Nuts Is Made

    Perfume houses begin by selecting high‑quality nut kernels—typically hazelnut, almond or pistachio—from orchards that follow sustainable practices. They roast the kernels at 150–180 °C for ten to fifteen minutes, a step that triggers Maillard reactions and creates the characteristic toasty aroma. After cooling, the roasted nuts are ground into a fine paste. Extractors then apply solvent extraction, using food‑grade hexane to dissolve the oil and aromatic compounds. The mixture passes through a centrifuge, separating the nut oil from solid residues. The solvent is removed under reduced pressure, leaving a nut absolute rich in pyrazines, aldehydes and lactones. Many houses finish the absolute with supercritical CO₂ refinement to strip any residual solvent and concentrate the most stable aroma molecules. The final product is a viscous, amber‑brown liquid that retains the roasted, buttery nuance while offering excellent stability in perfume formulations.

    Provenance

    Turkey

    Turkey39.9°N, 32.9°E

    About Roasted Nuts