MADE BY: JASMINE

INTRODUCTION
PERFUMES: WHAT ARE THEY?
The word perfume has been originated from the Latin word PERFUMUM meaning through smoke. Perfumes, fragrances etc are all part of our daily lives. The sense of smell is very important as it helps us enjoy many experiences.

The nose can detect 7 primary smells :

WHAT IS A GOOD PERFUME?

Anything that just smell nice cant be called a perfume. The essential requirements of a good perfume are 1.) Harmonius smell. 2.) Stability. 3.) Lsting fragrance. 4.) Diffussiveness. 5.) Ability to get fixed in the required product.

SOURCES OF PERFUMES :
Many of the fragrances made into perfumes originate from plants . the fragrances come from parts like flowers(rose), seeds (cardamom), roots(angelica), wood (sandal), peels (orange). However due to the limited supply of natural materials, perfumes have been synthesized synthetically.

HISTORY OF PERFUMES

The history of the perfumes goes back over 4000 years into the past. Humans used it for the hygiene and hair care. The perfume as me know it today became between the end of 19th century and at the beginning of 20th century. The smell of humans also was at the same time, indication of its class affiliation, because not yet all social classes attached importance on hygiene. The smells became stronger, because in the increasing anonymity of the large are wanted to make impression on its fellowmen.

SOME OF THE RENOWNED PERFUMES TODAY COMPRISE:

2.)

3.)

4.)

5.)

Perfume: 8-25% smelling materials with 95% alcohol. Eau de perfume: A weaker variant of the perfume. Eau de toilette: 5-8% alcohol solution is the simplest one. Eau de cologne: 2-5% perfume oil in 70-80% alcohol. Perfume of gels: Little alcohol gel pictures and 5-7% perfume oil.

THE CHEMISTRY OF PERFUMES

A perfume contains mainly three components: 1.) ODORIFEROUS CONSTITUENTS: These are the functional groups, which give the perfumes its characteristic odour. They may include alcohols, ethers, aldehydes, ketones, esters, lactones, castor oil products, terpenes, paraffins and heterocycles of these aromatic aldehydes, ketones, heterocycles and terpenes are the most important. 2.) FIXATIVE: These are the substances which make the perfume last longer by reducing its volatility. 3.) DILUTANT: It is invariably ethyl alcohol, server to dilute the fended perfume to the desired odour strength.

SYNTHESIZING THE SMELLS :

Formulation and blending of perfumes is by no means an easy task. The perfumer must be a chemist with a highly developed sense of smell so that he can recognize and distinguish between thousands of different odours and notes. The smells for odours can be stated as below : Man smells: freshly (cool water), bluing freshly (escape), spicy (old spice), chirp (bass).

MANUFACTURING METHODS:
COLD EXTRACTION: For this one cuts up for example: orange blows and grind her with little alcohol until a mash developed. Subsequently, one filters the mixture off. EFFEURAGE: For this petals are presented on odourless fat and pressed between two glass plates. The fat takes upe the smell of the blooms. This procedure last 24hrs. with a bloom fright then replaces one the blooms several times at least, until the fat is satisfied. Subsequently, the fat with alcohol is mixed. The odoriferous substances change into the alcohol.

STRUCTURES OF SOME COMMON PERFUMES:METHYL SALICYLATE:

ETHYL SALICYLATE: ETHYL BENZOATE: BENZOPHENONE:

METHOXY NAPTHELENE:

METHYL CINNAMATE:

USE OF PERFUMES:
Perfumes have a wide range of applications, which are specified as under:
1.)

All of them are used in perfumery and flavouring of cosmetic, soaps and other articles. Camphor (Terpene) is used in medicine.

2.)

3.)

O-terpineol is used as perfume in disinfectants. Benzyl alcohol is used as a solvent for synthetic musk. Methyl salicylate is used as modifier of floral banquets. Thymol is used in antiseptics and germicide in dental preparations.

4.)

5.)

6.)

Experiment -1 Aim and objective:

CHEMICALS REQUIRED: Salicylic acid: 1gm, methyl alcohol: 2gm, conc. Sulphuric acid, water. REACTION: SALICYLIC ACID + METHYL ALCOHOL + CONC. SULPHURIC ACID METHYL SALICYLATE

PROCEDURE:
STEP 1: Take salicylic acid in a boiling tube and add to it methyl alcohol plus 1-2 drops of conc. Sulphuric acid. STEP 2: Heat the test tube in a boiling water bath for 20-25 min. and then pour its contents in a beaker containing 2 cm thick layer of water. STEP: Note the odour, which is that of pungent wintergreen.

EXPERIMENT 2
AIM AND OBJECTIVE:
To prepare a perfume ETHYL SALICYLATE.
MATERIAL REQUIRED: Test tube, burner, beaker, tripod stand, wire gauge, test tube holder. CHEMICALS REQUIRED: Salicylic acid: 1gm, Ethyl alcohol: 2gm, conc. Sulphuric acid, water. REACTION:

SALICYLIC ACID + ETHYL ALCOHOL + CONC. SULPHURIC ACID ETHYL SALICYLATE

PROCEDURE:
STEP 1: Take salicylic acid in a boiling tube and add to it ethyl alcohol plus 1-2 drops of conc. Sulphuric acid. STEP 2: Heat the test tube in a boiling water bath for 20-25 min. and then pour its contents in a beaker containing 2 cm thick layer of water. STEP 3: Note the odour, which is that of faint wintergreen.

EXPERIMENT 3
AIM AND OBJECTIVE:
To prepare a perfume ETHYL BENZOATE.
MATERIAL REQUIRED: Test tube, burner, beaker, tripod stand, wire gauge, test tube holder. CHEMICALS REQUIRED: Benzoic acid: 1gm, Ethyl alcohol: 2gm, conc. Sulphuric acid, water. REACTION: BENZOIC ACID + ETHYL ALCOHOL + CONC. SULPHURIC ACID ETHYL BENZOATE

PROCEDURE:
STEP 1: Take benzoic acid in a boiling tube and add to it ethyl alcohol plus 1-2 drops of conc. Sulphuric acid. STEP 2: Heat the test tube in a boiling water bath for 20-25 min. and then pour its contents in a beaker containing 2 cm thick layer of water. STEP 3: Note the odour, which is pungent and fruity.

SOME OTHER PERFUMES

Some other perfumes that can be prepared in the laboratory by similar procedure are:
1.)

METHYL CINNAMATE: Fruity and balsamic as strawberry. ETHYL CINNAMATE: Sweet balsamic honey note. ETHYL ANISATE: Light fruity anise odour. METHYL ANISATE: Sweet odour of new mown (cut). CYNNAMYL ACETATE: Sweet balsamic (creamy) floral odour.

2.)

3.)

4.)

5.)

MOSCHUS-NATURES PERFUME
Moschus, a class of deer shows outstanding fixing characters and hence has added itself to the count of popular perfumes. The deer has exocrine smell glands in the proximity of the male sex organs and is settled in the high valleys of Himalayas. Their

extremely strong smelling secretion serves on the one hand the marking of its territory, on the other hand it makes the attraction for the female kind comrade possible over large distance. The smell determining component contains Makrocylen along with Ambrettolid and Zebeton. The Zibet is extracted from the bag like glands of the Zibetkatze. The secretion is out scraped twice weekly by means of a horn spoon from the bags. Each scrapping supplies approximate 20-30 gm Zibet per month. Due to high price and the large demand for Moschus, synthetic maschusriechstappe is being manufactured. Both the natural and synthetic form of Moschus perfume is highly respectable though unfortunately it is highly expensive.

The synthetic perfume however has some disadvantage as well. They pass high bioaccumulation ability as they deposit themselves in the fatty tissue of organisms. It is considered as very difficult degradable. It adds to the carcinogenic characteristics in mothers milk.

CONCLUSION
The following perfumes were successfully prepared in the laboratory: 1.) METHYL SALICYLATE: This is an ESTER, which has pungent and characteristic odour of wintergreen and has following structure:

It is used as a modifier of Floral Banquets. 2.) ETHYL SALICYLATE: This is an ESTER, which has wintergreen odour and the following structure:

It is used for Acacia, Classic and clang perfumes. 3.) ETHYL BENZOATE: This is an ESTER, which has fruity odour and the following structure

It is used in soap perfumery.