Abstract:

The technic of rose otto production from Qinwei rose(Rosa damascena Mill cv. “Kazanluk”) was studied. The reflux distillation technic with two different distillation velocities in was a superior method to produce otto. The quality of the otto was high in conformity with ISO 9842 and БДС 653. The optimum process was as follows: fresh flower, salting, distillation, segregation and product finally. The principal technic parameters were as follows∶salting (flower∶salt=4∶1,w/w) 1～25 d; 1∶4 of flower to water during distillation; distillation at 100 L·h^-1 for 3 h first, and 125 L·h^-1 for 1 h subsequently.

Key words: technic, distillation, rose otto, Qinwei rose