(english translation at the end of the italian post)
Da quando la passione profumata si è impadronita di me, ho iniziato subito a cercare di ottenere le mie materie prime profumate per i miei esperimenti olfattivi mediante la tecnica della macerazione in alcol a freddo: le tinture.
In questa tecnica di estrazione, il materiale da estrarre viene messa a macerare in alcol etilico 96% (l’alcol buongusto che si trova al supermercato) o diluito all’80% con acqua, per un periodo che varia tra 2-4 settimane.
Il rapporto peso/volume tra il solido e l’etanolo è in genere 1 a 4: per esempio, per 20 grammi di materiale da estrarre si aggiungono 80 ml di alcol.
Prima di aggiungere l’alcol, il materiale va pestato in mortaio e spezzettato al massimo grado di finezza possibile.
Prima di aggiungere l’alcol, il materiale va pestato in mortaio e spezzettato al massimo grado di finezza possibile.
Il materiale in macerazione imbevuto dal solvente, lentamente cede tutte le sostanze organiche idro e alcol solubili (che sono le più importanti dal punto di vista olfattivo). A questo punto si filtrano via i residui vegetali esausti e, la soluzione alcolica ottenuta cioè la tintura propriamente detta, viene lasciata in maturazione al fresco per un periodo che va da qualche settimana fino a qualche mese per far si che la miscelazione dei componenti si completi. Alla fine si procede ad un’altra filtrata per eliminare ancora qualche impurezza sfuggita e voilà, l’anima odorosa della materia prescelta è catturata ed in nostro possesso per l’inizio di esperimenti profumati.
Tempo fa sull’argomento tinture avevo avuto uno scambio di idee e campioni con le Gnou, l’autore del blog Coumarine&Petitgrain; è stata una bella esperienza di verifica e scambio di opinioni sul tema tinture e loro uso.
Il profilo olfattivo delle tinture va per odori più rotondi, meno ruvidi, che si aprono con lentezza. Questo non è dovuto solo alla diluizione delle molecole odorose nell’alcol ma al tipo e distribuzione di quelle estratte: come detto all’inizio, l’alcol estrae solo le molecole ossigenate come esteri, chetoni, aldeidi.
Per la cronaca attualmente la mia collezione di tinture conta 20 pezzi:
Cera d’api, Frankincense, Chiodo di Garofano, Fieno Greco, Cassia, Cannella, Cardamomo, Carvi, Ribes Nigrum foglie, Vaniglia, Hyraceum, Tabacco, Noce Moscata, Opoponax, Caffè, Pepe Nero, Zafferano, Mirra, Tonka semi, Ambretta semi.
Cera d’api, Frankincense, Chiodo di Garofano, Fieno Greco, Cassia, Cannella, Cardamomo, Carvi, Ribes Nigrum foglie, Vaniglia, Hyraceum, Tabacco, Noce Moscata, Opoponax, Caffè, Pepe Nero, Zafferano, Mirra, Tonka semi, Ambretta semi.
Certo non sostituiscono in tutto gli oli essenziali e le assolute della mia collezione nella formulazione, ma a volte contribuiscono a dare un tocco particolare alle miscele definitive.
english translation
Tinctures: or rather how to capture the scented soul of raw materials
Since the perfumed passion kept me, i suddenly tried to obtain my own scented raw materials for my olfactive experiments through the cold alcohol maceration: the tinctures.
By this extractive technique, the material to extract is contacted with 96% ethanol (the alcohol you can find at the supermarket) or 80% diluted with water, for a period from 2 to 4 weeks.
The weight/volume ratio between the solid material and ethanol is usually 1 to 4. For example for 20 grams of material to extract, it is added 80 ml of alcohol. Before adding the alcohol, it is necessary to mortar grind and crumble to the maximum.
The material soaked by the solvent slowly release all his content in hydro and alcohol soluble organic substances (that are the most important from the olfactive point of view). At this point all the vegetal residue is filtrated off and the alcoholic solution, the tincture, is leaved in a fresh place maturing from a week to several months to let the mixing of the chemical components be complete. At the end the solution is filtrated again to avoid any solid residue and voilà, the scented soul of the chosed material is captured and in our hands, ready for scented experiments.
Some time ago talking about tinctures i had an exchange of ideas and samples with le Gnou, the author of the blog Coumarine&Petitgrain; it was a nice experience and opinion exchange on tinctures and their use.
The olfactive profile of tinctures is round, smooth and opens slowly. This is due not only because of the dilution in alcohol of the scented molecules but even for their extracted type and distribution: as said before, the alcohol extract only the oxygenated molecules as esters, ketons, aldehydes.
My tincture collection is up to 20 types:
Beeswax, Frankincense, Clove, Fenugreek, Cassia, Cinnamon, Cardamom, Carvi, Ribes Nigrum leaves, Vanilla pods, Hyraceum, Tobacco, Nutmeg, Opoponax, Coffee, Black Pepper, Saffron, Myrrh, Tonka beans, Ambrette seeds.
Of course they do not substitute the essential oils and the absolutes of my collection when formulating, but sometimes they contribute to give a particular touch to the final mixtures.
Tinctures: or rather how to capture the scented soul of raw materials
Since the perfumed passion kept me, i suddenly tried to obtain my own scented raw materials for my olfactive experiments through the cold alcohol maceration: the tinctures.
By this extractive technique, the material to extract is contacted with 96% ethanol (the alcohol you can find at the supermarket) or 80% diluted with water, for a period from 2 to 4 weeks.
The weight/volume ratio between the solid material and ethanol is usually 1 to 4. For example for 20 grams of material to extract, it is added 80 ml of alcohol. Before adding the alcohol, it is necessary to mortar grind and crumble to the maximum.
The material soaked by the solvent slowly release all his content in hydro and alcohol soluble organic substances (that are the most important from the olfactive point of view). At this point all the vegetal residue is filtrated off and the alcoholic solution, the tincture, is leaved in a fresh place maturing from a week to several months to let the mixing of the chemical components be complete. At the end the solution is filtrated again to avoid any solid residue and voilà, the scented soul of the chosed material is captured and in our hands, ready for scented experiments.
Some time ago talking about tinctures i had an exchange of ideas and samples with le Gnou, the author of the blog Coumarine&Petitgrain; it was a nice experience and opinion exchange on tinctures and their use.
The olfactive profile of tinctures is round, smooth and opens slowly. This is due not only because of the dilution in alcohol of the scented molecules but even for their extracted type and distribution: as said before, the alcohol extract only the oxygenated molecules as esters, ketons, aldehydes.
My tincture collection is up to 20 types:
Beeswax, Frankincense, Clove, Fenugreek, Cassia, Cinnamon, Cardamom, Carvi, Ribes Nigrum leaves, Vanilla pods, Hyraceum, Tobacco, Nutmeg, Opoponax, Coffee, Black Pepper, Saffron, Myrrh, Tonka beans, Ambrette seeds.
Of course they do not substitute the essential oils and the absolutes of my collection when formulating, but sometimes they contribute to give a particular touch to the final mixtures.
