FOOD TECHNOLOGY

Detailed explanation-1: -Enfleurage is a process in which the odour of aromatic materials is absorbed into wax or fat, which is then often extracted with alcohol. Extraction by enfleurage was commonly used when distillation was not possible because some fragrant compounds denature through high heat.

Detailed explanation-2: -In the extraction method called enfleurage, petals are placed between layers of purified animal fat, which become saturated with flower oil, and alcohol is then used to obtain the absolute. The expression method, used to recover citrus oils from fruit peels, ranges from a traditional procedure of pressing with sponges…

Detailed explanation-3: -Enfleurage can be carried out either cold or hot, depending on the materials being treated. This extraction process is used for jasmine, daffodil, or tuberose, flowers that are too fragile to be heated. It consisted of spreading a layer of animal fat at room temperature on a plate surrounded by a wooden frame.

Detailed explanation-4: -enfleurage. / French (ɑ̃flœraʒ) / noun. the process of exposing odourless oils to the scent of fresh flowers, used in perfume-making.