Is Rosemary natural or synthetic?

Natural (Morocco, Tunisia, Spain, Corsica). Extraction: Steam distillation of flowering tops. Yield: 1-2%. Sawer (1892): young shoots cut with sheep-shears in early September must be distilled the same day — delay causes a turpentiny off-note. The first 30 minutes yield the finest oil. A deep Florentine receiver is needed because rosemary oil particles are heavier and smaller than lavender's. Fresh oil must be dried with calcium chloride to remove water that smells of fish-brine. English oil was worth more per ounce than some foreign oils per pound..

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What Is Rosemary? | Premiere Peau

GREENS, HERBS AND FOUGERES / aromatic · herbal · camphorous

Rosemary

Category	GREENS, HERBS AND FOUGERES
Subcategory	aromatic · herbal · camphorous
Origin	Natural (Morocco, Tunisia, Spain, Corsica)
Volatility	Heart Note
Botanical	Salvia rosmarinus L. (formerly Rosmarinus officinalis L.)
Appearance	colorless to pale yellow clear liquid (est)
Odor Strength	Medium

Rosemary is a fragrant herb known for its aromatic, fresh, and slightly woody scent.

Olfactory Profile
Scent Evolution
The Full Story
Fun Fact
Technical Data
Sensory & Physical Data
In Perfumery
See Also

Olfactory Profile

Rosemary has a bright, fresh scent that is reminiscent of a sunlit herb garden. Its aromatic quality is characterized by sharp, pine-like notes with a hint of woodiness, evoking the essence of Mediterranean landscapes. When inhaled, the fragrance can be invigorating, reminiscent of fresh herbs being crushed between fingers, releasing their essential oils. This aromatic profile often has a slightly camphorous undertone, which adds to its complexity and appeal.

Scent Evolution

As the scent evolves, the initial brightness of rosemary may give way to a more rounded, slightly resinous character, enhancing its depth. The herb's green notes remain prominent, but the fragrance becomes warmer and smoother over time, revealing a subtle richness that complements a variety of other notes in a perfume.

Scent Evolution

Immediately

After a few hours

After a few days

The Full Story

Rosemary, scientifically known as Rosmarinus officinalis, has a rich history that dates back to ancient civilizations. Revered by the Greeks and Romans, it was often associated with memory and fidelity, making it a popular herb in weddings and memorials. Beyond its cultural significance, rosemary has long been valued for its culinary uses and medicinal properties. Today, it finds a prominent place in the world of perfumery, where its distinctive aroma adds depth and complexity to fragrances.

Origin and Production

Sourcing rosemary typically involves cultivating it in Mediterranean climates, where the herb thrives in sun-drenched soil. The leaves are harvested for their aromatic qualities, with the oil being extracted through steam distillation. This method preserves the herb's fresh characteristics while allowing perfumers to capture its essence in a concentrated form. The cultivation and harvesting of rosemary are often done by hand, ensuring that only the highest quality leaves are selected for extraction.

Chemistry and Scent Profile

In perfumery, rosemary serves not only as a prominent note but also as a bridge between various scent profiles. Its green, herbal notes can evoke a sense of freshness and vitality, making it a popular choice in fougère compositions. The herb's invigorating scent is often used to complement floral and citrus notes, creating a harmonious balance that enhances the overall fragrance experience.

Chemical Properties

Rosemary (CAS: 8000-25-7 (rosemary oil) · 470-82-6 (1,8-cineole), Molecular Formula: C₁₀H₁₈O (1,8-Cineole ~30-50%) · C₁₀H₁₆O (Camphor ~10-25%)). Boiling Point: 175.00 to 176.00 °C. @ 760.00 mm Hg. Flash Point: 114.00 °F. TCC ( 45.56 °C. ). Specific Gravity: 0.89800 to 0.92200 @ 25.00 °C.. Refractive Index: 1.46600 to 1.47000 @ 20.00 °C.. Vapor Pressure: 2.000000 mmHg @ 20.00 °C..

Did You Know?

Rosemary is often used in cooking and is believed to enhance memory and concentration, making it a fitting ingredient in both culinary and aromatic applications.

Fun Fact

Did you know?

Rosemary is often used in cooking and is believed to enhance memory and concentration, making it a fitting ingredient in both culinary and aromatic applications.

Technical Data

Molecular Formula	C₁₀H₁₈O (1,8-Cineole ~30-50%) · C₁₀H₁₆O (Camphor ~10-25%)
CAS Number	8000-25-7 (rosemary oil) · 470-82-6 (1,8-cineole)
Botanical Name	Salvia rosmarinus L. (formerly Rosmarinus officinalis L.)
Extraction	Steam distillation of flowering tops. Yield: 1-2%. Sawer (1892): young shoots cut with sheep-shears in early September must be distilled the same day — delay causes a turpentiny off-note. The first 30 minutes yield the finest oil. A deep Florentine receiver is needed because rosemary oil particles are heavier and smaller than lavender's. Fresh oil must be dried with calcium chloride to remove water that smells of fish-brine. English oil was worth more per ounce than some foreign oils per pound.
IFRA Status	Permitted without restriction by IFRA.
Synonyms	ROMARIN · ROSMARINUS · ROSMARIN · INCENSIER · HERBE AUX COURONNES

Sensory & Physical Data

Odor Strength	Medium
Lasting Power	4 hours at 100.00%
Appearance	colorless to pale yellow clear liquid (est)
Boiling Point	175.00 to 176.00 °C. @ 760.00 mm Hg
Flash Point	114.00 °F. TCC ( 45.56 °C. )
Specific Gravity	0.89800 to 0.92200 @ 25.00 °C.
Refractive Index	1.46600 to 1.47000 @ 20.00 °C.

In Perfumery

In perfumery, rosemary is primarily used as a heart note due to its lasting presence and ability to blend seamlessly with other ingredients. It pairs exceptionally well with citrus scents, floral notes, and green accords, making it a versatile component in various fragrance families. Rosemary can also enhance woody and spicy notes, adding a fresh contrast that elevates the overall composition.