How to extract rose flavor essence in ancient times

Ancient methods of extracting rose flower flavor:

1. Distillation. When the plant material is placed inside the boiling water, the essential oil containing the fragrance escapes with the water vapor. When the vapor condenses into water, the oils float above the surface and are then collected. This process may be repeated several times to obtain high purity flavors. in the late 19th century, the process was improved by the use of distillation extraction techniques, in which the vapors are condensed through thin tubes in cold water when extracting botanical flavors.

2, extraction method. Extraction with a volatile solvent. The flavors are placed inside a perforated metal pan, which is then placed in an extractor, allowing the volatile solvent to pass through the extractor and then into a distillation pot, where it forms a semi-solidified substance. The "congeal" consists of extracted oils and a waxy substance called rose wax.

3. Oil Absorption. It is a method used by the ancient Egyptians and has been used until the 20th century. The method is to put the flower head in oil or fat to absorb its fragrance down.

4, pressing method: the plant material will be mashed to take its juice, and then air-dried to make it concentrated.