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By Tchad Julian M. Mencidor, Dean Aquino and Rafael Lauro

Chapter I

Perfume is a mixture of fragrant essential oils or aroma compounds, fixatives , and solvents used to give the human body, animals, food, objects, and living spaces a pleasant scent. Plants have long been used in perfumery as a source of essential oils and aroma compounds. Flowers are undoubtedly the largest and most common source of perfume aromatics, hence rose petals was usually used as the source of aromatic oil. A rose is a woody perennial of the genus Rosa, within the family Rosaceae. There are over 100 species. They form a group of plants that can be erect shrubs, climbing or trailing with stems that are often armed with sharp prickles. Flowers vary in size and shape and are usually large and showy, in colors ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwest Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Rose plants range in size from compact, miniature roses, to climbers that can reach 7 meters in height. The most common chemical compounds present in rose oil are citronellol, geraniol, nerol, linalool, phenyl ethyl alcohol, farnesol, stearoptene, -pinene, caryophyllene, neral, citronellyl eugenol, rose oxide, -

pinene, -terpinene, limonene, p-cymene,camphene, acetate, geranyl acetate, neryl

acetate, eugenol, methyl

damascenone, -damascenone, benzaldehyde, benzylalcohol, rhodinyl acetate and phenyl ethyl formate.[2] The key flavor compounds that contribute to the distinctive scent of rose oil, however, are beta-damascenone, beta-damascone, beta-ionone, and rose oxide. Betadamascenone presence and quantity is considered as the marker for the quality of rose oil. Even though these compounds exist in less than 1% quantity of rose oil, they make up for slightly more than 90% of the odor content due to their low odor detection thresholds.

Purpose : The purpose of this investigatory project is to determine the following 1. Rose perfume can be produced in a simple extraction process. 2. Provide an alternative rose perfume that can be used in cosmetics or for aroma therapy purposes. Problem : 1. Does rose perfume be produced in a simple extraction process? 2. Does rose perfume can be used as an alternative in cosmetics and for aroma therapy purposes? Hypothesis 1. That rose perfume cannot be produced in a simple extraction process. 2. That rose perfume cannot be used as an alternative in cosmetics and for aroma therapy purposes.

Review of Related Literature

Chapter 2

Materials : 1 cups of rose petals 2 cups of distilled water Beaker Cheesecloth bottle or any storage device

Methods: 1. 2. 3. 4. 5. Collect about 1 cup of rose petals. Wash the rose petals, removing all dirst and possible contaminants Place two cups of distilled water in the beaker Put the petals in the beaker Work the water into just-below-boiling simmer not necessarily cooked the petals as scent will be ruined. 6. Let contents simmer for about two hours. 7. Check periodically to make sure that beaker isnt boiling over or havent run out of water. 8. Turn off the heat. Let the contents cool. 9. Strain contents through cheesecloth until all the solid bits are gone. 10. Put the perfume in a bottle or other storage device. 11. Label the bottle.

Results and discussions Conclusion Acknowledgment