Key Points of the Production and Processing Flow of Neroli Essential Oil and a Detailed Price Guide

A neroli essential oil perfume and its preparation method, made using neroli essential oil, musk, 95% premium-grade glutinous rice edible alcohol, and purified water, with the purpose of a prominent neroli fragrance, long-lasting scent, and enhancing the taste of social life.

To achieve the above purpose, the technical solution of the present invention is: a neroli essential oil perfume composition: neroli essential oil 18.5%-20.0%, musk 1.0%-1.5%, 95% premium-grade glutinous rice edible alcohol (BG384-81) 65.0%-67.0%, purified water (TDS<10ppm) 12.0%-15.0%.

The preparation steps are as follows:

(1) Alcohol aging: Add 3.0% neroli essential oil and 0.3% musk to the 95% premium-grade glutinous rice edible alcohol (BG384-81), stir with a stainless steel mixer for 15-30min, pour into a stainless steel or dark amber glass container, and seal and leave at 15°C for 3 months;

(2) Fragrance mixing and aging: After mixing the remaining neroli essential oil and musk, add 6.0% of the 95% premium-grade glutinous rice edible alcohol (BG384-81), stir with a stainless steel mixer for 15-30min, pour into a stainless steel or dark amber glass container, and seal and age at 15°C for one month;

(3) Mixing: Mix the aged alcohol, the aged mixed fragrance, and purified water in proportion, stir with a stainless steel mixer for 15-30min, pour into a stainless steel or dark amber glass container, and seal and age at 15°C to allow the impurities in the musk to fully precipitate, so as to achieve the clarity of the liquid; during the aging period the scent of the neroli perfume gradually changes from rough to delicate and soft, and the aging time is three months;

(4) Cooling: Place the mixed liquid at -5°C to freeze, so that the insoluble waxes in the fragrance precipitate out;

(5) Filtration: Use a filter press, and add diatomaceous earth filter aid to adsorb the precipitated particles and prevent the precipitate from clogging the filter cloth pores; after adding the filter aid, cool the perfume to 0-3°C and maintain this temperature during filtration; after the precipitate is filtered out, return to room temperature, then pass through a fine-pore cloth filtration once more to achieve a clear and transparent perfume;

(6) Color adjustment: According to market needs, use oil-based liquid food-grade coloring to adjust the perfume color;

(7) Bottling: Fill the finished perfume into custom-made glass perfume bottles, leaving a 10-15% gap of the bottle volume to prevent the bottle from breaking due to expansion.

In the neroli essential oil perfume described in the present invention, after the neroli essential oil and musk are mixed and aged, the pungent harshness of the alcohol is reduced, and the animal scent of the musk, similar to a hundred-flower fragrance, enhances the layering of the neroli fragrance and makes the scent long-lasting; using 95% premium-grade glutinous rice edible alcohol (BG384-81) omits the alcohol purification pretreatment step; glutinous rice alcohol has a milder odor than sorghum or corn alcohol, and when preparing perfume it can reduce its own odor to a minimum, making it more suitable for highlighting the aromas of various fragrances; in addition, edible alcohol does not contain the benzene compounds and methanol that are toxic to the human body, reducing irritation and sensitivity to the skin and being more beneficial to health; the water used for preparation is purified water obtained by reverse osmosis, omitting the pretreatment step of removing metal ions from water; the use of glutinous rice alcohol and purified water improves the quality and safety of the perfume, saves pretreatment steps, lowers costs, and improves efficiency.