rancidity l Shareef Oudh, post: 23387, member: 18"]Sorry Jimmie i have been very busy last few months and I missed this. You raise a very interesting point regarding the role of antioxidants in essential oils. Many essential oils have antioxidant properties. Antioxidants prevent oxidation from taking place, and this is why antioxidants are recommended for consumption and application. One of the interesting discussions is that such properties in essential oils makes them much more resistant to oxidation, so what about the view that little amounts of air in a bottle or vial will ruin your precious oils? Is it really that critical and urgent? Coming back to your question, when it comes to blends and perfumery it is best to use oils that will alter the least in a negative way and distilled oils perform much better than pressed oils. Pressed oils generally deteriorate fairly rapidly over time. For example cold pressed virgin olive oil loses most its goodness within the first 18month and thereafter has no to little benefit for consumption. With regards to Moringa if you can get distilled moringa oil than this is better suited for perfumery, however the common method used currently is pressed moringa, then for that try to use one that has freshly been pressed, macerate your musk in it and keep in dark and cook place. As the mixture ages and since it will not be consumed you don't really need to worry about the health properties of the oil, as long as you store it correctly so that when it does change it does so in a good way from a scent perspective. Moringa oil not stored correctly can change in a bad way and smell rancid. Hope that helps[/QUOTE] MCT oil is odorless and capture true scent. Another advantage of MCT is it can be mixed in alcohol. But rancidity remains a concern. On the other hand Sandalwood gets better with age. I am macerating ambergris in vintage Mysore Sandalwood oil. It's emits wonderful smell as I remove top lid of the bottle.