The document discusses perfumes, detailing their definition, history, classification, and manufacturing processes. It highlights the evolution of perfume from ancient religious uses to modern luxury items, outlines different types and classifications based on fragrance concentration, and describes the steps in perfume production. Additionally, it addresses the advantages and disadvantages of wearing perfumes.

1. PERFUMES
Presented by:
SARANSH S JAIN.
M.PHARM(PHARMACEUTICS)
1st YEAR

2. CONTENT:
 INTRODUCTION
 HISTORY
 CLASSIFICATION
 MANUFACTURING PROCESS
 REFRENCES

3. WHAT IS PERFUME
 Perfume is mixture of fragrant essential oils or aromatic compound,fixative
and solvents used to give the human body,animal,food objects and living
space a pleasant scent.
 Perfumes are supposed to release a continuous pleasant fragrance that will
provide a long lasting feeling of freshness.
 Initially it was only used for religious purpose but now it has become an
ornament of sophistication for both men and women.

4. HISTORY OF PERFUME
 The Egyptians were the first who used perfume for personal enjoyment,but the production of
perfume was reserved for the priests and they used it in religious purpose.
 The Greek used an extraordinary amount of perfume and for each part of the body they used a
different fragrance for hygiene of the body.
 The Romans used perfume as a part of luxury.
 The oldest perfumery was discovered on the island of cyprus 4000 years ago indicating that
perfume manufacturing was on an industrial scale.
 England and Germany also contributed a lot in modernization of perfume.

5. CLASSIFICATION OF PERFUME
 Perfume are classified into five major groups on the basis of concentration of fragrance and duration
of lasting
CLASS % of aromatic
compound
Duration (hours)
Perfume (perfume) 20-30 6-8
Eau de parfume 15-20 4-5
Eau de toilette 5-15 5-15
Eau de cologne 2-4 2
Eau fraiche 1-3
2

6. Perfumes can further be classified into
following clasess: (1 Modern )
1) Bright floral: Fragrance from one or several flowers.
2) Green: Fragrance from cut grass or leaf eg. Calvin
3) Aquatic: A clean smell reminiscent of ocean eg. Cool water
4) Citrus: Has freshening effect. eg. Fabergy Brut
5) Fruity: Aromas of fruit other than citrus.
6) Gourmand: Scent with edible or desert like qualities.

7. (Traditional Class)
1) Single floral: Fragrance that are dominated by a scent from one particular
flower, in French called soliflore
2) Floral bouquet: Containing the fragrance of several flowers in a scent.
eg. Amber, Wood leather,Chypre

8. MANUFACTURING PROCESS
 Perfumes can be manufactured by following steps:
 Collection
 Extraction
 Blending
 Aging

9. 1. Collection :
Before manufacturing process begins the sources of suitable fragrances are collected in the
manufacturing centre.
2. Extraction:
Oils are extracted from plants and other substances by several method like:
 Steam distillation
 Solvent extraction
 Enfleurage
 Expression

10. 3. Blending:
Once the perfume oils are collected, they are ready to be blended together according to a
formula determined by a master in the field, known as a “nose”
After the scent has been created, it is mixed with alcohol. Most perfumes are made of about
10-20% perfume oils dissolved in alcohol and traces of water
4. Aging:
Fine perfume is often aged for several months or even years after blending to ensure that the
correct scent has been achieved.

11. ADVANTAGES:
 Enjoy the wafting fragrance of a well-perfumed person passing by side.
 Smell more pleasing
 Freshness filling
DISADVANTAGES:
 Chemicals may irritate others,especially in tight spaces.
 Contact dermatitis, an allergic reaction in the skin occur.
 Some VOCs,such as formaldehyde,ethanol,and d-limonene,cause eye,nose,and throat irritation,
difficulty in breathing,allergy symptoms and headches.

12. REFRENCES:
 POUCHER’S Perfumes,Cosmetic and Soaps book Volume 1 by W.A.Poucher Edited and
revised by A.J.Jouhar
 POUCHER’S Perfumes,Cosmetics and Soaps book Volume 2 by W.A.Poucher Ninth
Edition