It can take months or even years to create a perfume and achieve the desired fragrance. Discover the different stages of creating a perfume, from the idea to the packaging.
Creating a Perfume: From the Idea to the Packaging.
- 1. The Hunt for New Fragrant Raw Materials
- 2. The Desire and the Birth of the Project
- 3. The Desire and the Birth of the Project
- 4. The Selection of Raw Materials
- 5. The Selection of Raw Materials
- 6. Quality Control
- 7. Weighing
- 8. The Art of Blending
- 9. The maturation
- 10. Adding Alcohol to the Mixture
- 11. Addition of Additives
- 12. Addition of Demineralized Water
- 13. Maceration
- 14. Glazing
- 15. Filtration
- 16. Bottling, Crimping and Labeling
1. The Hunt for New Fragrant Raw Materials.
Both nature (plants and animals) and synthesis techniques provide perfumers with a wide range of raw materials. Today, there are more than 3,000 of them, allowing infinite combinations. Some are liquid, others in the form of waxes or crystals. Historically, ingredients from plants are widely used in perfumery: flowers, fruits, roots, leaves, resin, wood, bark, moss, etc... Thus, perfumers travel the world to find new plants with surprising olfactory qualities. In the laboratories, chemists develop synthetic molecules. They allow to open up to a more abstract olfactory world, but also to reproduce natural fragrances coming from the animal kingdom such as musk.
2. The Desire and the Birth of the Project.
The idea of a perfume matures. Its creation is then entrusted to a perfumer.
The perfumer is then directed by revealing the concept of the perfume, its universe, its history but also its price, its country of marketing, etc...
3. The Desire and the Birth of the Project.
Also called Nose, the master perfumer has the mission to transcribe an olfactory idea. He then harmoniously assembles carefully chosen raw materials to create the perfume concentrate. The master perfumer seeks to evoke a childhood memory, a symbolic place, a season, etc… He explores different olfactory tracks until he arrives at an interesting architecture of the fragrance. Many attempts are necessary. Following each exchange, the formula is reworked, refined and validated. Our Typology concentrates were created in the Provence region by our perfumer. Then comes the stage of large-scale manufacturing.
4. The Selection of Raw Materials.
Nowadays, the precious vegetable raw materials are still harvested by hand.
5. The Selection of Raw Materials.
All synthetic ingredients have been removed from the formula, which means that certain notes, such as animal, marine and even some very rare floral notes, which are today only obtained by chemical synthesis, have been removed. As far as plant molecules are considered, there are several methods of extraction such as :
Steam distillation, where the different constituents of a plant are separated by evaporation. We then obtain an essential oil.
Solvent extraction, where a solvent is chosen that has a particular affinity with the material to be extracted. We then obtain an absolute.
Pressing, practiced only with citrus fruits, where the peel is pressed.
Typology has chosen to use 100% natural essential oils: cedar, vetiver, cypress, juniper, jasmine, neroli, etc...
6. Quality Control.
The goal is to identify the raw materials. We then ensure their composition with the help of a chromatography and their olfactory conformity by comparing it to a control batch.
The exact weight of each ingredient that makes up the perfume concentrate is poured into a tank. The large volume must have exactly the same olfactory facets as the sample made by the master perfumer.
8. The Art of Blending.
Once all the raw materials have been carefully selected, the ensemble is then homogenized, giving life to the perfume concentrate.
9. The maturation.
The concentrate rests for a few days to a few weeks in large vats and generally in a room maintained at 13 °C. The goal is to reach an olfactory balance. This harmony is the result of intra-molecular interactions in the mixture.
10. Adding Alcohol to the Mixture.
The concentrate is diluted in alcohol between 5 and 30% depending on the formula. Indeed, the proportion of alcohol mixed with the concentrate varies according to the desired final product: eau de Cologne, eau de toilette, eau de parfum or perfume extract. It is the main ingredient of the composition in terms of quantity. Typology has opted for a 100% natural beet alcohol. The alcoholic production of our eaux de parfum is carried out in France as well as the entire process of creation, manufacturing and packaging of the perfume.
11. Addition of Additives.
During this step, dyes or sun blockers can be added to control the color of a perfume. Typology does not add any additives to the Jus.
12. Addition of Demineralized Water.
During the alcoholization process, demineralized water can be added to the composition. The purpose of this is to adjust the alcohol level and to reinforce the perfume's hold.
The perfume rests in the tank. Like a wine, this process aims to give the perfume power and depth.
Below 5°C, the impurities solidify and precipitate, settling at the bottom of the vat.
This step allows to eliminate the frozen deposits from the previous step and to obtain a liquid, clear and translucent perfume.
16. Bottling, Crimping and Labeling.
The perfume is packaged in a glass bottle. Often, the design of the bottle reflects the universe of the perfume.