KOBASHI 奧圖致瑰精油 100% 純淨天然

【拉丁學名】Rosa damascena
【萃取來源】以水蒸氣蒸餾法從玫瑰花瓣中提取
【顏色】淡黃色，帶有桃紅色澤
【產地】保加利亞
【香氣】濃郁甜美花香，如新鮮玫瑰般迷人

【價值說明】

玫瑰奧圖精油被譽為「精油皇后」，因其與女性身心調理的高度親和力。常被用於乾燥及敏感肌膚的護理，舒緩情緒起伏，幫助緩和憤怒與悲傷，更以其獨特的感性魅力聞名。市面上玫瑰奧圖多有摻假，真正純正的頂級玫瑰奧圖價格昂貴，但品質絕對值得投資。

【物理特性】

純正蒸餾玫瑰奧圖在室溫17℃至22℃間呈半固態，分離出光滑亮晶晶的結晶，這是玫瑰精油真偽的重要指標。結晶會隨溫度上下變化，輕輕搖晃油瓶可破裂薄膜，恢復流動狀態。若沒有這種特性，極可能是摻假的產品。Kobashi經實驗室檢測，於10℃時油液在短時間內迅速結晶變固，展現頂級純度。

【香氣特性】

香氣強烈且典型於新鮮玫瑰，花甜中帶蜜香，濃郁優雅。只需少量即可感受到頂級玫瑰的馥郁迷人。

【純度與摻假】

市面上多數玫瑰奧圖並非純正，常混入天竺葵精油、合成香料及其他芳香成分。要取得1公斤純正玫瑰奧圖需耗費約2600至8000公斤玫瑰花瓣，故其價值不言而喻。

【化學成分】

主要包含乙醇、芳樟醇、香茅醇、苦橙醇、香葉醇、丁香酚等多種芳香活性成分，協同創造出持久豐富的香氣層次。

【植物介紹】

玫瑰奧圖取自玫瑰科多年生小灌木，高度約2米，生有芬芳的粉紅花朵。原生於亞洲地區，現廣泛栽培於保加利亞、土耳其與法國等地。玫瑰純露亦為精油蒸餾過程中產生的水溶性產品，可作其他護膚用途。

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KOBASHI 玫瑰奧圖精油，讓您體驗花中極品的甜美香氛，悉心呵護肌膚與情感，締造無與倫比的芳療盛宴。選擇純正玫瑰奧圖，為生活增添愛與美的靈魂。

KOBASHI ROSE OTTO OIL100% Pure

LATIN NAME: Rosa damascena

SOURCE: Hydro-distilled from the petals

COLOUR: light yellow and can have a pinkish tint.

ORIGIN: Bulgaria

AROMA: intensely sweet floral

Rose Otto prices have more than doubled from 2014 to 2016. Prices will fluctuate over time. When Kobashi started in the late 1980's and 90's we only purchase 100g to 200g and the equivalent kg price we were paying then was 10,000 GBP. Price dropped for us due to buying larger quantities. As demand goes up and supply is less due to crop failures we have not put the price up accordingly, but now have to due to restocking. Most of the Rose Otto on the market is adulterated, so if we want real we have to pay for it.

QUALITIES: Known as the queen of oils because of its affinity to the female system. Widely used in skin care, especially for dry, sensitive types. Soothes anger and grief. Renowned for its sensual properties.

Distilled Rose is semisolid at 17' to 22' C., stearoptene lanceolate or lamellate, shiny crystals separate from the liquid; because of their low specific gravity, the crystals rise to the surface and cover it with a thin skin which breaks easily if the oil is gently shaken. On cooling, the oil congeals to a cloudy transparent soft mass, which liquidates on warming even at hand temperature. If Rose does not do this it means it's adulterated.

The aroma of the oil is powerful and characteristic of fresh roses, the flavour is strong, sweet, and somewhat honey-like. Kobashi Rose Otto @ 10C (10C was chosen due to our warehouse temperature), gc-ms tested sample, in 3ml bottle 3/4 full clouded within 30sec and solid within minute.

When brought into a 18C room the meniscus started to get shiny and slowly grew liquidity as the temperature was raised. At 20C the naturally occurring stearoptene lanceolate or lamellate crystals in the Rose Otto softened to allow movement when the vial was tipped and one drop became mobile. When put upright the drop crystallized and stuck to the top side of the vial.

At 22c when tipped the crystals folded onto themselves like a slush. At 22.1 c the crystals were around ~80%-85% liquified.Shaken at 22.1Ccrystals bubbled through out vial and when left for a minute floated to cloudy mobile top ~25%. So the bottom 3/4 part of the vial was a clear yellow tinted liquid.As the temperature rose to 23C the top cloud slowly disappeared leaving a clear yellow tinted liquid. This process took approximated 40min due to the slow gradual increase in temperature. Going the other way, dropping the temperature, although I believe the crystals begin to solidify at ~22C without putting them under a microscope I could not see. (I'll do this when i have more time.)

Dropping from 24C, at 20.2C crystals started to form ~16.54pm and gradually increased solidity: time ~17:02pm.

When shaken at 20.2C ( 68.4F) at 17:12pm, crystals turned to slush.

At 17.24pm @ 19.2C (66.6C) vial was shaken vigorously and stayed 80% solid (firm slush.) and would not liquidize when shaken at this temperature. When shaken it is cloudy and solid to slush consistency. 18.16pm @ 18.2C still in a solid slushy state.

The size of your room heater and insulation will vary the control of the experiment. Although this is a very loosely scientific basic test. It is a good place to start before wasting any more time and money testing.

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Another suppliers sample@ 7C did not cloud or go solid and the colour is half of what would be expected. My guess is that this oil is less than 50% rose otto or synthetic geranial, or Palmarosa,with Ex Benzaldehyde, stearopten lanceolate or lamellate crystals added. Sad but at this point I can't go any further with testing this oil.

Geranium is also used as an adulterant in Rose Otto. Although naturally occuring, other adulterants can be citronellol, geraniol, nerol, linalool, phenyl ethyl alcohol, farnesol, stearoptene, alpha-pinene, beta-pinene, alpha-terpinene, limonene. Why? It takes approximately 2600kg to 8000 kg of Roses to yeild 1kg of Rose Otto.

A member of the Rosaceae family it is a small prickly shrub up to two metres high, with perfumed pink flowers. Native to the Orient but widely cultivated in Bulgaria, Turkey and France. A hydrolat of rose is available, this is the water used during the distillation.