Making osmanthus perfume is divided into the following 8 steps:

1. Pretreatment: The raw materials for making perfume, such as alcohol, essence and water, must be pure and free of impurities, so before use It must be pre-treated to ensure that the product has a clear appearance, mellow smell and round aroma.

(1) Alcohol treatment: including purification and aging.

There are two commonly used methods for purification, namely the reflux method of adding alkali to alcohol and the potassium permanganate oxidation method. The purpose is to remove impurities. Add sodium hydroxide to alcohol, boil and reflux for several hours, and then undergo one or more fractional distillations to collect the purest aromatic part for the preparation of perfume. Or you can add potassium permanganate solution to alcohol, stir quickly and let it stand, filter out the precipitate, and then add activated carbon. After being left for a few days, it is filtered through silica gel to further absorb impurities. Add a small amount of spices to the purified alcohol and seal it at 15°C for several months, which is the aging process.

(2) Pre-treatment of essence: Add a small amount of pre-treated alcohol to the essence and age it for 1 month before use.

(3) Water pretreatment: distillation or sterilization and deionization. Sodium citrate or EDTA is usually used to remove metal ions.

2. Mixing: Put alcohol, essence and water into a stainless steel or enamel, silver enamel or tin enamel container according to a certain proportion, stir and mix and leave it for a period of time to allow the impurities in the essence to fully precipitate. This improves the clarity of the finished product and its resistance to cloudiness under cold conditions.

3. Aging: The mixed perfume is placed in a closed container equipped with a safety valve for aging. There are two types of aging methods for perfume: physical methods and chemical methods. Physical methods include mechanical stirring, air bubbling, infrared and ultraviolet light irradiation, ultrasonic treatment, and mechanical vibration.

Chemical methods include air, oxygen or ozone bubbling oxidation, silver or silver chloride catalysis, and tin or hydrogen reduction. During the aging period, the scent of the perfume gradually changes from rough to mellow and fragrant. However, if the fragrance is not blended properly, it will also produce undesirable odors. As for the length of time required for aging, some people think it needs 3 months, while others think it should be longer or shorter. It can be adjusted according to production conditions and other factors.

4. Cooling: When the perfume encounters a lower temperature, it will become translucent or mist. After that, it will no longer be clarified if it is heated again, and it will always be turbid. Therefore, the perfume must be frozen before being filtered.

5. Filtration: After aging and freezing, some insoluble substances will precipitate out. Filter them out to ensure they are transparent and clear. A filter press is used for filtration, and filter aids such as diatomaceous earth are added to absorb precipitated particles, otherwise the sediment will block the pores of the filter cloth. After adding the filter aid, the perfume should be cooled to about 0°C and maintained at this temperature during filtration. The temperature of the filter press can be cooled by circulating the cooled perfume multiple times. After filtering out the sediment produced by aging and cooling, it can be returned to room temperature and filtered through fine mesh cloth again to ensure that the product remains clear and transparent during storage and use.

Due to the use of filter aids during filtration, some spices may be adsorbed and cause aroma loss. This should be estimated in advance and compensated for afterwards.

6. Color adjustment: Color addition is usually done after the filtration process, otherwise the color will be easily adsorbed by the filter aid, but it must be compared with the standard sample before adding color.

7. Product inspection: Use instruments to compare color, measure specific gravity and refractive index, and use conventional methods to measure alcohol content, etc.

8. Bottling: Bottles should be washed with distilled water. When bottling, some space should be left at the neck of the bottle to prevent the solution in the bottle from expanding due to heat during storage and causing the bottle to break.