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 &

Anne Marie Orsini depicted by artist Nicolas de Largillière During the 9th century, Middle Eastern and Mediterranean people began to propagate citrus trees for their delectable fruits which had resulted from the ancient trade routes from South East Asia, India and China. The fruit, juice, rind, leaves and blossoms were all preserved to create a variety of culinary products including perfumes. By the 16 th century, other than intentional plantations, citrus aurantium trees (

I was familiar with the props and developed the ability to know how each actor would react, and which object might get hurled across the room.