Aromatic waters are typically prepared in small amounts because they are highly concentrated and can be easily rendered ineffective by dilution. They also tend to have a short shelf life, as the volatile aromatic compounds can quickly evaporate or degrade over time. Preparing them in small batches helps ensure freshness and potency.

Protection from light:

Intense light, particularly sunlight, can cause the degradation of aromatic compounds and compromise the quality of the aromatic waters. The high-energy photons from light can interact with the aromatic molecules, leading to chemical changes and the formation of undesirable byproducts. To preserve their integrity, aromatic waters should be stored in dark-colored or opaque containers and protected from direct sunlight.