Sunday, October 26, 2008

edible perfume

I'll hold a workshop at FoAM in Brussel (Belgium) on the 16th of November. For this workshop I've made a small experiment of making an 'edible perfume', inspired by the idea of flavor coupling in the world of molecular gastronomy.

The experimentation is about making a flavored / perfumed liquor with lavender and rose.



Left: lavender
Right: rose

[Extraction process]

Lavender in solvent


Rose in solvent.








[Composition process]

recipe

  • lavender extract, 1ml
  • rose extract, 1 ml



[Result]

It's very bitter, so it's better to add some fruit sugar. The taste of rose is slightly stronger, but it makes me really feel like ingesting a perfume, so I'd leave it like this. A nice flowery smell is still present in my throat after a couple of minits of ingestion. It's a nice sensation between tasting and smelling.


[Why did I choose rose and lavender combination?]

Inspired by the idea of flavor coupling, I was looking for a "good couple" to test. "He" and "she" should contain common substance(s). At the perfumery school in Grasse I've learned that there is a common chemical substance in rose oil and lavender oil.

lavender oil - main substances

  • Linalool (10 - 20 %)
  • Linalyl acetate (30 - 60%)
  • Camphor
  • Terpene
  • 1,8-Cineol
  • Lavanduol
  • Lavandulyl Acetate

rose oil (Damascus) - main substances

  • Citronellol (45 - 50% )
  • Geraniol
  • Nerol
  • Linalool (20 - 25%)
  • Phenyl ethyl alcohol (1 - 2 %)
  • Nonyl alcohol
  • eugenol
Their common factor is Linalool. They both contain about 20 % of it. This substance is expected to connect between them flavor wise.

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