Did you know that supercritical carbon dioxide (CO2) extraction is a trending method of obtaining a whole range of new materials that can be used in fragrance and flavor industries. At temperature above 31°C and pressure of 72.9 atm or higher CO2 turns to its supercritical state and becomes a liquid. In this form it can work as a solvent. Such supercritical fluid has the ability to penetrate fruit, flowers or other scented object and draw out the constituents of its smell. When conditions become smaller than those mentioned before, CO2 returns to its gas state – what remains is a pure extract that ideally reflects the odour of the material that was extracted. This method allows the perfumers to utlize new components that enrich the palette and broaden the horizons of perfume art. Have you tried any perfume that indicated a CO2 extract use?
Chemist in the Bottle 
Another fact I knew nothing about! I’ve now done a quick bit of research to find out more on this method and it looks rather amazing. To my knowledge I have not tried any perfumes that have ingredients obtained in this manner, but it looks like something that will be used increasingly in the future. You can buy little bottles of single notes rather like essential oils – I might try one of those, mixing a few drops into jojoba oil …..
Thank you. Yes, this is definitely a method that will be becoming more popular. Right now it’s still relatively expensive but it’s also friendly for environment so it’s sure to grow
Environmentally friendly, that’s a BIG plus for me and for the earth.
It sure is
very cool entry. What scents have you used that have been made in such a way? I would have no way of knowing about what ones I may have used.
Thanks shelly. Normally in The perfume notes you will see those marked with CO2 in The name. Like ginger CO2 or coffee CO2
thanks, i am not sure what notes? In reviews?
In official Press releases when they tell what are The top, heart and base notes
thanks
no problem
Fascinating! I did not know that.
Glad you could learn something new
I saw those letters in some ingredients’ descriptions but off the top of my head I wouln’t remember any names. And I didn’t know how it works – thanks for the explanation!
They start to appear more often and are listed as such by brands, for example: coffee CO2