Eau De Parfum: a Boucheron cologne launched in 1998. A powerful women's perfume. A captivating women's fragrance. Mysterious women cologne.
Aroma Notes: Tangerine, Bitter Orange, Jasmine, Orange Flower, Sandalwood, Amber and Vanilla.
Bitter orange, Seville orange, sour orange, bigarade orange, or marmalade orange refers to a citrus tree and its fruit. It is hybrid between Citrus maxima (pomelo) and Citrus reticulata (mandarin). Many varieties of bitter orange are used for their essential oil, which is used in Eau de parfum/women's perfume, as a flavoring and as a solvent. The Seville orange variety is used in the production of marmalade.
Bitter orange is also employed in herbal medicine as a stimulant and appetite suppressant, due to its active ingredient, synephrine. Bitter orange supplements have been linked to a number of serious side effects and deaths, and consumer groups advocate avoiding medicinal use of the fruit. This orange is used as a rootstock in groves of sweet orange. The fruit and leaves make lather and can be used as soap.
The hard white or light yellow wood is used in woodworking and made into baseball bats in Cuba. The extract of bitter orange (and bitter orange peel) has been marketed as dietary supplement purported to act as a weight-loss aid and appetite suppressant. Bitter orange contains the tyramine metabolites N-methyltyramine, octopamine and synephrine, substances similar to epinephrine, which act on the α1 adrenergic receptor to constrict blood vessels and increase blood pressure and heart rate.
The tangerine (Citrus tangerina) is an orange-colored citrus fruit that is closely related to the mandarin orange (Citrus reticulata). Taxonomically, it may be named as a subspecies or variety of Citrus reticulata; further work seems to be required to ascertain its correct scientific name. Tangerines are smaller than common oranges, and are usually easier to peel and to split into segments. The taste is considered less sour, as well as sweeter and stronger, than that of an orange.
A ripe tangerine is firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season lasts from Autumn to Spring. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is dried and used in Sichuan cuisine. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
The number of seeds in each segment (carpel) varies greatly. Nobiletin is a chemical compound. It is an O-methylated flavone, a flavonoid isolated from citrus peels like in tangerine and used in the production of perfumes and Eau de parfum.
Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil. This essential water has traditionally been used as aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe à l'huile or in Spain for the Roscón de Reyes (King cake), but has more recently found its way into Western cuisine. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz and women's fragrance.
It has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossom water is often mixed with the sweet syrup for flavor. Orange blossoms are believed to be used in this manner because they are seen as the traditional bridal flower and, therefore, symbolize purity (white, small and delicate). It is also added to plain water in the Middle East to mask high mineral content and other unpleasant flavors (e.g. those arising from storage in a qulla, a type of clay jug that keeps water cool in a manner similar to the zeer); some add the fragrance irrespective of the taste of the plain water.
Neroli oil is a plant oil produced from the blossom of the bitter orange tree (Citrus aurantium subsp. amara or Bigaradia). Its scent is sweet, honeyed and somewhat metallic, whereas bergamot, being rich in linalool (which is the main component in lavender), has more of an aromatic, soft floralcy. It is one of the most widely used floral oils in Eau de parfum/ perfumery.
Jasmine is considered an absolute and not an essential oil as the petals of the flower are much too delicate and would be destroyed by the distillation process used in creating essential oils. Other than the processing method it is essentially the same as an essential oil. Absolute is a technical term used to denote the process of extraction. It is in common use. Its flowers are either extracted by the labor-intensive method of enfleurage or through chemical extraction.
It is expensive due to the large number of flowers needed to produce a small amount of oil. The flowers have to be gathered at night because the odor of jasmine is more powerful after dark. The flowers are laid out on cotton cloths soaked in olive oil for several days and then extracted leaving the true jasmine essence. Some of the countries producing jasmine essential oil are India, Egypt, China and Morocco. Jasmine scent has been reported to have sedative properties. Many species also yield an absolute, which is used in perfumes, Eau de parfum and incense.
Amber is fossilized tree resin (not sap), which has been appreciated for its color and natural beauty since Neolithic times. Much valued from antiquity to the present as a gemstone, amber is made into a variety of decorative objects. Amber is used as an ingredient in perfumes, as a healing agent in folk medicine, and as jewelry. "Amber" perfumes/women cologne may be created using combinations of labdanum, benzoin resin, copal (itself a type of tree resin used in incense manufacture), vanilla, Dammara resin and/or synthetic materials.
Labdanum is produced today mainly for the perfume industry. The raw resin is usually extracted by boiling the leaves and twigs. An absolute is also obtained by solvent extraction. An essential oil is produced by steam distillation. The raw gum is a black (sometimes dark brown), fragrant mass containing up to 20% or more of water.
It is plastic but not pourable, and becomes brittle with age. The absolute is dark amber-green and very thick at room temperature. The fragrance is more refined than the raw resin. The odor is very rich, complex and tenacious.
Labdanum is much valued in Eau de parfum/perfumery because of its resemblance to ambergris, which has been banned from use in many countries because its precursor originates from the sperm whale, which is an endangered species: although the best-quality ambergris is found free-floating or washed up onshore (long exposure to sunlight, air and water removes offensive-smelling components of the fresh substance), and thus raises no ethical objections, a lower-quality version can also be recovered from some fraction of freshly slaughtered whales, and so may encourage poaching of sperm whales. Labdanum is the main ingredient used when making the scent of amber in Eau de parfum/perfumery. Labdanum's odor is variously described as amber, animalic, sweet, woody, ambergris, dry musk, or leathery.
Sandalwood oil is an essential oil obtained from the steam distillation of chips and billets cut from the heartwood of the sandalwood tree. Sandalwood oil is used in perfumes, cosmetics, and sacred unguents. Sandalwood essential oil is used in Eau de parfum/perfumery and medicine for the treatment of both somatic and mental disorders. A study investigating the effects of inhalation of East Indian sandalwood oil and its main compound, α-santalol, on human physiological parameters found that the compounds elevated pulse rate, skin conductance, and systolic blood pressure.
Vanilla is a flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod. Vanilla is the second most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate"; he called its complex floral aroma a "peculiar bouquet".
As a result, vanilla/vanillin is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy. Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.
Synthetic vanillin, instead of natural vanilla extract, is now more often used as a flavoring agent in foods, beverages, and pharmaceuticals. The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.Vanillin is also used in the fragrance industry, in Eau de parfum/perfumes.