After mixing perfum oil with perfum alcohol

[jasonhudgens]

Hi everyone
After I mix perfume oil with perfume alcohol I shake it for 1-2 minutes.
After that I leave it in a good place for 1-2 weeks.
After these 1-2 weeks, is it better to shake again the mixed perfume for the last time or not shake anymore?
Any idea?

 

[pkiler]

NO shaking.
No selling stolen dupes.

 

[jasonhudgens]

NO shaking.
No selling stolen dupes.

Why you wrote no selling stolen dupes? Makes no sense. Its essential oils make my own perfum ?

 

[pkiler]

Why you wrote no selling stolen dupes? Makes no sense. Its essential oils make my own perfum ?

Because so many other people do.
My apologies then.

 

[jfrater]

Hi everyone
After I mix perfume oil with perfume alcohol I shake it for 1-2 minutes.
After that I leave it in a good place for 1-2 weeks.
After these 1-2 weeks, is it better to shake again the mixed perfume for the last time or not shake anymore?
Any idea?

I turn my perfumes gently each day like wine during the maceration. I don't do vigorous shaking as I don't think it is needed. At the end of maceration I freeze and then filter the liquid.

 

[jasonhudgens]

Because so many other people do.
My apologies then.

Oh, ok no problem. Thanks also to jfrater. How long you macerate after mixing guys? In my opinion, after 1.5 week, I can't smell ethanol anymore...

 

[jfrater]

Oh, ok no problem. Thanks also to jfrater. How long you macerate after mixing guys? In my opinion, after 1.5 week, I can't smell ethanol anymore...

I macerate for three months in all cases - no matter how complex or simple the perfume. Beyond the initial "getting rid of the smell of alcohol" I think the perfumes mature and soften and get to the right place on the bell curve of diffusion versus longevity.

 

[mnitabach]

I macerate for three months in all cases - no matter how complex or simple the perfume. Beyond the initial "getting rid of the smell of alcohol" I think the perfumes mature and soften and get to the right place on the bell curve of diffusion versus longevity.

As they macerate, you observe that diffusion decreases & longevity increases, or the opposite?

 

[Tharrys78]

In some cases both improve... I had a test that was bound to heavy reformulation because it apparently was very underperforming but miracolously after two weeks of maceration it got volume and softness and longevity....

 

[jfrater]

As they macerate, you observe that diffusion decreases & longevity increases, or the opposite?

Some years ago there was a graph posted that I can't find that showed this effect. When you first put the oil in the alcohol it has almost no diffusion. After a period it has too much, then it begins settling back until it reaches its final place (depending on the formula obviously). You don't want to sell a perfume that seems to have no odour except alcohol (early on the graph) or one that you can't smell unless you put your hand by your nose (top of the curve IIRC).

I test colours and dilutions of my perfumes and I do experience shifts in the balance as I spray them. Note that I am not spraying them to test this effect as it is not important really (what is important is the product after long resting - the product people will pick up in the shop and buy).

You see the same thing in the kitchen actually - make a fruit cake and add lots of spices. Immediately you'll smell some spices but muted. Over night if you rest it, the batter will become far spicier in odour as the melding occurs and the oils in the spices release into the batter. Baking the cake is like speeding up time on that graph I guess

My apologies for being extremely unscientific in my descriptions here

 

[NarcisoM]

I turn my perfumes gently each day like wine during the maceration. I don't do vigorous shaking as I don't think it is needed. At the end of maceration I freeze and then filter the liquid.

Hi, always wondered what the function was of freezing the perfume. Also, what is that gets frozen? The entire compound?

 

[tensor9]

Hi, always wondered what the function was of freezing the perfume. Also, what is that gets frozen? The entire compound?

Nothing actually gets frozen in the traditional sense, as the organics in a typical perfume all have lower freezing points than a typical freezer (-15 to -20 °C). Lowering the temperature reduces the solubility of some molecules, usually higher molecular weight fats or waxes, so that they can be separated by filtration.

 

[enframing]

Some years ago there was a graph posted that I can't find that showed this effect. When you first put the oil in the alcohol it has almost no diffusion. After a period it has too much, then it begins settling back until it reaches its final place (depending on the formula obviously). You don't want to sell a perfume that seems to have no odour except alcohol (early on the graph) or one that you can't smell unless you put your hand by your nose (top of the curve IIRC).

I test colours and dilutions of my perfumes and I do experience shifts in the balance as I spray them. Note that I am not spraying them to test this effect as it is not important really (what is important is the product after long resting - the product people will pick up in the shop and buy).

You see the same thing in the kitchen actually - make a fruit cake and add lots of spices. Immediately you'll smell some spices but muted. Over night if you rest it, the batter will become far spicier in odour as the melding occurs and the oils in the spices release into the batter. Baking the cake is like speeding up time on that graph I guess

My apologies for being extremely unscientific in my descriptions here

I think your descriptions make perfect sense.

A Bolognese sauce (most sauces, indeed) is better a day or two or three after preparing it. Flavors have a chance to come together, integrate, whatever it is they do.

Question: will a gentle shaking hurt anything? I've been doing that. Not a hard back and forth shake like a cocktail, more of a quick rotation of the bottle head over tail a couple of times...

 

[jfrater]

I think your descriptions make perfect sense.

A Bolognese sauce (most sauces, indeed) is better a day or two or three after preparing it. Flavors have a chance to come together, integrate, whatever it is they do.

Question: will a gentle shaking hurt anything? I've been doing that. Not a hard back and forth shake like a cocktail, more of a quick rotation of the bottle head over tail a couple of times...

A gentle shake is fine (what you describe is similar to what I do - a topsy-turvy type thing). Just don't treat it like champagne in the hands of a formula 1 winner!

 

[enframing]

A gentle shake is fine (what you describe is similar to what I do - a topsy-turvy type thing). Just don't treat it like champagne in the hands of a formula 1 winner!

Ha! OK.

Is there any benefit to slowly adding alcohol? Like diluting to 25% ACs first, then 20%, then 18%, if your final destination is 18%. Or is it just the same to go straight to 18%?

For example with Cognac, they will slowly add boisé to the distillate over many months, sometimes years, to dilute to bottle strength. I suppose that could just be a tradition and not scientifically beneficial...

 

[pkiler]

The "Shake / No Shake" thing, is to agitate without adding extra oxygen / bubbles into the fluid.

 

[jfrater]

Ha! OK.

Is there any benefit to slowly adding alcohol? Like diluting to 25% ACs first, then 20%, then 18%, if your final destination is 18%. Or is it just the same to go straight to 18%?

For example with Cognac, they will slowly add boisé to the distillate over many months, sometimes years, to dilute to bottle strength. I suppose that could just be a tradition and not scientifically beneficial...

I've not heard of this in perfumery - I dilute straight to the finished level.