Stephanotis

Farmers grow stephanotis vines under shaded canopies to protect delicate buds from excess heat. Harvest crews cut flowers at dawn, when petals are most fragrant, and transport them in insulated crates to nearby extraction labs. Workers separate petals from stems, then immerse them in a food‑grade solvent such as hexane. The solvent draws out aromatic compounds over several hours, forming a fragrant concentrate. After filtration, the mixture passes through a low‑temperature vacuum to evaporate the solvent, leaving a thick, amber‑colored absolute. The absolute undergoes gas‑chromatography to verify the presence of key molecules like linalool and benzyl acetate. Final batches are stored in amber glass at 15 °C to preserve freshness before shipment to perfume houses worldwide.