Abstract
Natural perfumes, one of the most marvellous phenomena of plant metabolism, probably reach their highest degree of excellence in the fragrance exhaled by fresh flowers. This fragrance is due to the minute traces of essential oil which exist in the petals, sometimes in the free state, as in rose and lavender, and occasionally in the form of a glucoside which, under favourable conditions, is decomposed in the presence of an enzyme or ferment, as in jasmin and tuberose. The existence of a volatile oil, however, is by no means confined to the inflorescence, but frequently occurs in other parts of the vegetable organism.
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© 1993 Springer Science+Business Media Dordrecht
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Poucher, W.A. (1993). The Production of Natural Perfumes. In: Perfumes, Cosmetics and Soaps. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1484-4_2
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DOI: https://doi.org/10.1007/978-94-011-1484-4_2
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-4651-0
Online ISBN: 978-94-011-1484-4
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