Mimosa Olessence Flowers

Adam Michael has this to say “Produced by low temperature extraction on natural nerolidol in order to obtain the most genuine floral odour. Colourless, of a pourable water like viscosity and produced from the leaves and flowers. The aroma is delicate, fresh, yellow floral, has a potent anisic note, is less herbal than the traditional mimosa absolute and much truer to the flowers when compared with the absolute.

I find this material very useful for creating apple notes, candy creations, fresh floral bouquets and it is generally a good modifier in floral, fruity, and even Oriental creations, imparting anise sweetness and fresh floral qualities in abundance.”

Botanical Name: Acacia dealbata

Origin: India