Evaluating Coffee Essential Oil for Sustainable and Natural Perfume Formulations

Abstract

Perfumes are widely used cosmetic products that enhance personal appeal and boost self-confidence. Perfumes can be classified based on the proportion of fragrant oil, alcohol, and boosters derived from natural essential oils produced by aromatic plants. This study focuses on the development of a natural perfume formulation using coffee 434 essential oil, a novel ingredient with distinct aromatic properties and potential health benefits compared to synthetic perfumes. The research utilises an experimental approach that involves the extraction process of coffee 434 essential oil using Soxhlet and perfume formulation, assessment, and final product creation. Various fragrance blends were formulated by combining the essential oil with scents such as strawberry, peach, and vanilla. These formulations were evaluated for physiochemical properties, including pH, scent longevity, spot testing, flammability, and Fourier-transform infrared (FTIR) spectroscopy. Results showed that Strawberry B, Peach B, Vanilla A, and Original A exhibited the longest-lasting scents with minimal flammability. The FTIR spectra (400–4000 cm⁻¹) revealed O-H stretching vibrations of hydroxyl groups in coffee essential oil, peaking between 3000 and 2500 cm⁻¹. Notably, Peach B and Vanilla A achieved scent longevity up to 50 minutes and diffusion distances of 79 cm, confirming their suitability for personal use. These findings have significant implications for the local fragrance industry, highlighting the potential of coffee 434 essential oil to support sustainable and health-conscious alternatives to synthetic perfumes. By integrating natural ingredients, manufacturers can address growing consumer demand for eco-friendly products, reduce environmental impact, and offer safer options, positioning these formulations for wider adoption in both local and international markets.