Vanilla in perfumery
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Indispensable in pastry, vanilla is the very embodiment of gourmandise. A native of Mexico, the little pod has crossed the oceans and taken root in Madagascar, where most of its production is concentrated today.
Ground into a powder and treated with supercritical CO2 extraction, the pods yield a potent extract with a spicy, leathery, complex and textured character.
Discover the many faces of this modest plant by journeying through botany, history, gastronomy, agriculture and chemistry without overlooking, of course, perfume and perfumers.
Authors: Éléonore de Bonneval, Olivier R.P. David, Jeanne Doré, Anne-Sophie Hojlo, Clara Muller, Delphine de Swardt
Illustrator: Amélie Fontaine
Publication Date: 23 May 2024
Language: English
Pages: 96 pgs
ISBN: 9782491567682
