Carbon-Emissions Ethanol Distillate for Perfume Olfactive Stability
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Solution Overview
Problem
Traditional ethanol used in the perfume industry often has a neutralized odor due to distillation, but it can still retain volatile residues from raw materials and processes, affecting the olfactive profile and stability of perfumes.
Innovation Solution
A composition incorporating a carbon-emissions-derived ethanol distillate, which is produced through fermentation of carbon emissions and subsequent distillation, is mixed with a fragrance component to enhance olfactive stability and character.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional ethanol is used in perfumes, then it provides neutral odor and safety, but it retains volatile residues that affect olfactive profile and stability
Solution Approach 1:
The patent changes the source and production parameters of ethanol by using gas fermentation of carbon emissions instead of traditional agricultural fermentation, and employs advanced distillation techniques to alter the chemical composition parameters, removing volatile residues while maintaining ethanol's functional properties
Solution Approach 2:
The patent converts carbon emissions, typically considered harmful waste products, into beneficial ethanol through gas fermentation, simultaneously addressing environmental concerns and producing a superior perfume ingredient with fewer volatile residues
2Reliability
If carbon-emissions-derived ethanol distillate is used, then olfactive stability and fragrance intensity are improved, but the production process becomes more complex
Solution Approach 1:
The gas fermentation process serves multiple functions: it converts carbon emissions into ethanol, produces a purified distillate suitable for perfumery, and simultaneously addresses environmental sustainability, making the process versatile and justifying its complexity
3Ease of manufacture
If traditional distillation is used to neutralize ethanol odor, then safety is improved, but volatile residues remain that affect perfume character
Solution Approach 1:
The patent employs advanced distillation techniques that change the separation parameters and purification conditions, achieving both the safety neutralization of ethanol odor and the removal of volatile residues that affect olfactive purity, thereby satisfying both requirements simultaneously
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of carbon-emissions-derived ethanol distillate in perfumes improves olfactive stability and enhances the intensity and sensitivity of fruity, citric, green, and spicy notes, while reducing ethanol pungency compared to conventionally produced ethanol.
Implementation Method 1
In all cases, yeasts are used to ferment the sugars from the substrates and produce ethanol and byproducts
Implementation Method 2
Subsequent separation from the yeast brew and distillation will ensure that the ethanol is extracted from all other non-volatiles and volatile molecules alike
Data Source
AI summary
Various aspects relate to a composition. The composition includes a carbon-emissions-derived ethanol distillate and a fragrance component. The carbon-emissions-derived ethanol distillate is a distillate comprising ethyl alcohol and the composition is formulated as a cosmetic or a perfume.