Essential oils derived from aromatic plants contain between 50 and 300 different molecules. Chemists in the fragrance and food industries often need to isolate or use individual aromatic compounds for specific applications. Below is a brief description of a few isolates that I personally like to use to boost and extend the aromatic qualities of my botanical perfumes. Alpha-Ionone and beta ionone are two very interesting isolates obtained respectfully from Acacia Farnesiana &