Roses contain over 400 aroma chemicals. The main contributors are Citronellol, Geraniol, Nerol, Phenyl Ethyl Alcohol, Linalool, Beta Ionone, and Beta Damascone, which make up 65% of the scent. The real magic comes from trace compounds like Rose Oxide and Eugenol, adding rosy and spicy notes. Some roses even carry an anise or licorice-like scent due to Anethol and limonene.
Hybrid tea roses, like the famous Lincoln rose, are prized for their beauty and disease resistance. Bred in California in 1964, they stand out for their deep crimson color and hardy petals.
There are over 30,000 varieties of roses, some fragrant and others nearly scentless. The most notable aromatic species include Rosa x Damascena, Rosa x Centifolia, and Rosa x Gallica. From grocery bouquets to weddings, rose scents continue to captivate the senses.
Rose oil is made through a process called steam distillation. Freshly picked rose petals are placed in a still, and steam is passed through them. The heat causes the petals to release their essential oils, which the steam carries into a cooling chamber. As the steam condenses back into water, the oil floats on top and is carefully separated. This yields rose essential oil, while the leftover water becomes rosewater. It takes thousands of rose petals to produce just a small amount of oil, making it one of the most precious and labor-intensive natural oils in perfumery.
Rose remains vital in modern perfumery, not just for its timeless scent but for its rich history spanning thousands of years. From ancient India, where rose petals were distilled for oils, to ancient Egypt, Persia, and Rome, the flower has been revered across cultures. Today, it’s experiencing a resurgence in contemporary fragrances, symbolizing both luxury and tradition. This renewed hype reflects a deeper appreciation for its complexity. Brands like Nananaa in Amsterdam continue this legacy, crafting scents where rose remains a star, blending ancient allure with modern sensibilities to captivate a new generation.