Resins are an important ingredient in perfumes, enhancing the scents the perfume contains as well as inhibiting their dispersion into the air. Resins allow the aromas of perfume to last longer as well as retain their integrity. Basically, resins were the first “time-release” element that existed long before the modern concept of gradual release of aromas or other elements of modern life. As such, they are used not only in perfumes but in deodorants, scented sanitizers, or any product that is meant to smell pleasant for an extended period of time.

There are many different kinds of resin used in making perfume. Labdanum, a sticky dark brown substance from a species of rockrose shrub, has a complex scent profile. Woody, smoky and earthy, some say it has slight marshy undertones that aren’t unpleasant but very different. Others think it smells like honey or hints of leather. Its very complexity makes it valuable in perfumery, as each person seems to smell a different aroma. This makes one perfume smell different to and on each person. In Crete, it is still harvested by driving goats into forests overgrown with labdanum bushes then combing the beards of the animals when they return from grazing. Harvesters also drag a mop-like collection of leather strips mounted on a pole across the bushes to gather the resin.

Benzoin resin, a balsamic secretion from tree bark, is a common ingredient in perfume because of its fixative properties and its aroma. Further, there are two different kinds; benzoin Siam and benzoin Sumatra. Benzoin Siam is found in Thailand, Laos and Cambodia while benzoin Sumatra is found in the country of the same name. Both are very fragrant and drastically slow the evaporation of perfume properties.

Frankincense, another prized ingredient in perfumes, comes from the Boswellia tree that thrives in Somalia and the surrounding country. Slashing the bark of the scrawny but hardy tree results in “tears” leaking out which are allowed to harden before being collected. The best resin is the last of the two or three harvests per year, the quality determined by its opacity. Yemen and Somalia produce wonderful frankincense although the resins collected in Omani is said to be the finest. Frankincense supplies are dwindling, however, due to over-tapping trees that in turn produce seeds that are unable to germinate properly.

Other resins include myrrh, Peru balsam and pine, all with their own unique contributions to make.

Tim Walt

Rarely does perfume come to mind when one thinks about leaves, but plant leaves have played an important role in perfumery since people began to enjoy wearing scents. While the flowers of most plants used in perfumes are essential so, too, are the leaves of those plants. Leaves normally hold more oil than flowers since they are the life-support of the blossoms. While petals and other parts of the flower are used for their aroma, leaves provide many of the oils used to mix perfumes to the correct scent and consistency.

In the middle ages, leaves were a very important source for the perfumers of the royal courts, for the flowers were often allowed to be harvested only at the pleasure of the ruling monarch. The flowers would grace the tables and halls of nobility until they wilted, rendering them useless for scents, while the leaves still retained much of the essential oils that perfumers needed to make their creations.

Leaves have continued to be used in perfumes, particularly the leaves of herbal plants. Basil leaves are not just for cooking, but is included in many perfumes including Dune by Christian Dior. Dune combines the leaves of basil, mandarin and sage with moss and cedarwood for a truly unique and delicious scent that definitely doesn’t smell like a kitchen!

The leaves of herbal plants are very aromatic due to the oil that the plant manufactures. They are very easy to cultivate and quite inexpensive, making them a favorite ingredient of many perfumers. Oil from the leaves is usually recovered by crushing or grinding, strained for impurities and decanted for later use. The process is very simple and had been done by hand for hundreds of years before the age of machines.

Many people are surprised when they learn how many varieties of leaves are used in the scents that they love. Coriander, for instance, isn’t just a prominent ingredient in your favorite salsa but when Moschino perfumers mix it with rose, gardenia, carnation and vanilla it becomes the popular perfume Moschino. If you think you aren’t familiar with coriander, that’s because it’s more commonly called cilantro.

Wormwood has also been used, particularly in France where the plant thrives. Its aromatic leaves have been used as a base for many years, imparting a fresh herbal scent and pleasing consistency to both liquid and solid perfumes. In the Middle East, jasmine and myrtle leaves as well as cinnamon leaves were and still are used in perfumes. Other leaves used in prominent perfumes on the market today include lavender, rosemary, sage, caraway and thyme.

Tim Walt

Perfumers make use of many elements when they search out new and different scent combinations and roots are one of many sources they tap Although roots aren’t used as often as blossoms or leaves, the few that they do make use of are very special.

Vetiver root is a highly prized ingredient in many perfumes. The plant itself is tall with leaves that are long, thin and rigid with flowers of brownish purple. It doesn’t sound like a very remarkable source of scent until you consider that the roots absorb the essence of the soil in which it grows. Where it is grown determines the scent! Some, grown in India, is smoky while those grown in Sri Lanka impart an earthy woodiness. Haitian Vetiver has an array of aromas from clean grassy scent to citrusy to a light floral bouquet.
The Haitian variety is particularly prized by perfumers. When harvested, the oil is thick and dark brown, with a smoky, earthy sweet odor that’s very seductive.

Sassafras, usually thought of as an herbal remedy, tea or cool drink, is distilled by perfumers and the resulting oil is called safrole. It is usually used sparingly and mixed with other oils such as flowers or woods. Its strong olfactory flavor adds tang and excitement to many scents.

Sandalwood, probably the best known of any common scent, is not so common when blended with complimentary fragrances. Its oil is distilled from the wood and root of the tree into the unmistakable exotic fragrance most people know and love. Sandalwood is an important part of many perfumes, particularly the Oriental types. Lair Du Temps by Nina Ricci is a very good example of the use of sandalwood in a wonderfully feminine and exciting perfume. Mixed with gardenia, rose, carnation and musk, the sandalwood adds a hint of the Orient and helps to bring out the exquisite combination of musk and blossoms.

Another root commonly used in perfumery is Angelica Root, also known as Holy Ghost Root or Archangel Root. Aside from its medicinal qualities, it has a woody, fresh and peppery aroma that is excellent for mixing with florals. It is often used in high grade perfumes to give them musk-like notes. Angelica Root is a beautiful plant nearly five feet in height with a long, fibrous root prized by perfumers. The plant has a very tangy taste and odor but, like many attractive plants, is poisonous if eaten raw. Once cooked for a dish or processed for perfume, it is perfectly safe. Its stalks are often candied and used as decorations for cakes and desserts in Europe, or to flavor liqueurs and wines.

Tim Walt

A very important ingredient in perfume comes from the seeds of aromatic plants and trees. Many of them are from spices but some, like the tonka bean, come from trees and bushes.

The tonka bean is very versatile, used in food and other applications as well as perfume. Once processed, it exudes the scent as well as the flavor of vanilla and is popular due to its cost. While vanilla is quite expensive, the tonka bean is much less so while still imparting the delicious scent of vanilla as well as touches of almond, cinnamon and cloves. The seed is process through extraction to obtain the rich, warm aroma with an underlying caramel-sweet tone. Carlos Santana recently marketed a perfume of the same name that contains tonka bean with apple, cinnamon and lavender. Its rich, airy aroma isn’t as fruity as you would think, the tonka bean taming the fruit and floral scents into an earthier yet light scent that caresses the air rather than overwhelm it. 

Coriander, another seed that plays an important role in perfumery, comes from the cilantro plant. Although you may be familiar with cilantro through its use in salsa, coriander seeds will surprise you with their faintly orange-like scent especially if you’re familiar with the smell of the plant’s leaves. After the oil is extracted through steam distillation, they have a faint scent of oranges. 

When you think of cocoa, hot drinks and chocolate bars usually come to mind but did you know that they are also used with great success in perfumes? The cocoa bean is actually a seed from the cacao tree, rich in antioxidants and imbued with a scent of rich, dark earth and a very faint cocoa aroma. The dominant cocoa scent you know from drinking cocoa and chocolate is naturally developed after processing quite different than that used for perfumes. 

Vanilla, a natural compliment for cocoa’s aroma, is found in very high grade perfumes due to its purity and cost. The plant is actually an orchid which has to be pollinated and produce seed pods before it can be processed for perfume. Because of the precise requirements of orchids, it’s not as easy to grow and harvest as other seeds but the heavenly aroma from its seeds makes it well worth the extra cost and trouble. Cacharel manufactures a perfume called Amor Amor that uses vanilla combined with fragrant woods, fruits and florals. Vanilla, a wonderful aroma itself, tends to bring out the best in the scents that are combined with it. 

Seeds are a very important component of perfumery, used for hundreds of years while being laboriously processed by hand. With modern methods, perfumers are discovering many new delicious scents from seeds.

Tim Walt