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Coconut

Product Name: Coconut
Product Origin: Brazil
Standard: Grade A
Min. Order: 25 Kilogram
PriceTerms: L/C,D/A,D/P,T/T
Supply Ability: 4000 Kilogram per Month
Detailed Product Description:

To my nose the smell of coconut CO2 is joyous coconut sweet, a walk on the beach – coconut fresh, coconut creamy, coconut nutty, with a buttery/fatty texture. This material is solid at room temperature and requires warmth for 4-6 minutes before turning liquid. The pulp of this fruit is CO2 extracted and this material is a select extract. Useful for therapists, natural perfumers and anyone who wants to enjoy the aroma of an all-natural coconut material. The major constituents include lauric acid 58.4%, myristic acid 17.4%, carpylic acids C8:0 & C10:0 at 17.8% collectively and palmitic acid at 4.8%.”

Mark Evans has this to say “Imagine lightly toasting shredded coconut in a dry pan, that wonderful aroma has been perfectly captured in this organic CO2 extract. The perfect coconut aroma is enhanced with nutty chocolate, butter, creamy vanilla and hints of tropical fruits. When you think of coconut scents, you may have been put off in the past by the sickly sweet overpowering synthetic coconut fragrance present in many cheaper sun screens and cosmetics. This CO2, however, plays a much more natural smelling, subtle role in your tropical or gourmand creations. Note that this extract is soluble in fixed or vegetable oils, but there may be some insoluble residue remaining when blended with alcohol. This residue can be removed with chilled filtering. Coconut CO2 blends wonderfully with exotic floral fragrances such as ylang ylang, jasmine and lilac and I can only dream of the delicious gourmand creations that it could feature in.”

Joseph Colbourne has this to say “A clear liquid CO2 extraction originating from the Philippines, this material has the seductive aroma of fresh coconut meat right from the shell. Its waxy, luscious, nutty, toasty, lactonic and mouth-watering. Its dry down has facets of brazil nut, chestnut, praline, vanilla, and equatorial bliss. The fatty, round, robust character of this delicacy makes it tenacious, bold, and diffusive. The scent lingers after ten hours on the tester strip. Coupled with ylang, jasmine, or frangipani for a sultry tropical accord. Coconut CO2 can be used panache in gourmand accords, paired with lime, or blended with spices such as clove or ginger.”

Botanical Name: Cocos nucifera

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