Mandarin orange blossom

Mandarin orange blossom is harvested from the bitter orange tree (Citrus aurantium) when buds are fully opened but before the flower fully unfurls. Growers in Tunisia's Sahel region time the pick to the early morning, when volatile compounds peak. The delicate petals are frozen immediately to lock in scent, then subjected to solvent extraction using food‑grade hexane. The resulting concrete is washed with ethanol, yielding a clear absolute that retains the citrus‑green, slightly bitter character of the flower. This method preserves over 80% of the original aromatic profile, far more than steam distillation, which would strip the fragile notes. The final product is filtered, stored in amber glass, and kept at low temperature to prevent oxidation before it reaches the perfumer.