Martin
Oud Novice
I’d like to learn more about (in a general way) how various distillation variables affect oud oil aroma.
One way to catagorize would be:
1. Apparatus. Copper pot versus steel pot, etc.
2. Procedures. This include pre-distillation including wood pulverizing and preparation, Collection variables, for example, cooling of condenser. And, possibly post distillation methods like fractioning and aging.
I’m most interested in hydrodistillation practices because that appears to be the most prevalent method. I would like to know what the trade offs are between steam and hydrodistillation too. I’ve read where steam distillation sacrifices more volitile top notes. Is there any advantage?
I’m curious because I’ve read where there is risk of “scorching” an oil by excessively high temperatures. I’ve not smelled an oil yet that had a burned aroma.
I’ve also read that copper pot or apparatus neutralizes sulphides and imparts a degree of sweetness to an oil.
What are the trade offs of agarwood grind/ particle size?
How do water types affect the aroma?
I’m not asking anyone to reveal proprietary information. I am seeking to learn more about how these variables and decisions affect the oil aroma. I realize there are only a few here with direct hands on distillation experience. However, people who are closely but not directly involved should know a good deal about these issues. At least that’s what I’m thinking.
One way to catagorize would be:
1. Apparatus. Copper pot versus steel pot, etc.
2. Procedures. This include pre-distillation including wood pulverizing and preparation, Collection variables, for example, cooling of condenser. And, possibly post distillation methods like fractioning and aging.
I’m most interested in hydrodistillation practices because that appears to be the most prevalent method. I would like to know what the trade offs are between steam and hydrodistillation too. I’ve read where steam distillation sacrifices more volitile top notes. Is there any advantage?
I’m curious because I’ve read where there is risk of “scorching” an oil by excessively high temperatures. I’ve not smelled an oil yet that had a burned aroma.
I’ve also read that copper pot or apparatus neutralizes sulphides and imparts a degree of sweetness to an oil.
What are the trade offs of agarwood grind/ particle size?
How do water types affect the aroma?
I’m not asking anyone to reveal proprietary information. I am seeking to learn more about how these variables and decisions affect the oil aroma. I realize there are only a few here with direct hands on distillation experience. However, people who are closely but not directly involved should know a good deal about these issues. At least that’s what I’m thinking.