Rose oil the aromatics unaltered by heat. Because CO is gas at normal atmospheric pressure, it leaves no trace of itself in the final product. The equipment for CO extraction is expensive, which is reflected in the price of the essential oils obtained from the process. It takes a large amount of rose petals to distill a small amount of essential oil. Depending on extraction method and plant species, the typical yield can be approximately 1:3,000. To mitigate the cost, some dishonest dealers will dilute rose oil with geranium ("Pelargonium graveolens") or palmarosa ("Cymbopogon martinii") essential oils, both of which are rich
Bergamot essential oil from the water. The rinds of 100 bergamot oranges yield about of bergamot oil. Bergamot essential oil has been used in cosmetics, aromatherapy, and as a flavoring in food and beverages. Historically, bergamot essential oil was an important ingredient in Eau de Cologne, a perfume originally concocted by Johann Maria Farina at the beginning of the 18th century. The first record of bergamot oil used as a fragrance in perfume is from 1714, found in the Farina Archive in Cologne. The volatile oils of the bergamot orange are described as flavoring agents in the USP Food Chemicals Codex and are