Perfumes are substances used fundamentally to mask an unpleasant odor or to informthe desired fragrance on an object, body, cloth, place etc. For this research, the essential oils used for formulation of these perfumes would extract from Artemisia absinthium (Ariti) by maceration extraction method using Methanol, Ethanol, and Hexane as a solvent. The effect of process parameters such as extraction time, Particle Size and solvent type was studied. The Physical and chemical properties of Artemisia absinthium essential oils was studied for the formulation of perfume. The essential oil was further analyzed by gas chromatography-mass spectrometric (GCMS), to study the chemical composition of essential oil of Artemisia absinthium. Chemical composition of Artemisia absinthium essential oils obtains from aerial part of Artemisia absinthium was analyzed by using GC-MS. Artemisia absinthium extracted essential oil was dark blue, soluble in common organic solvents and insoluble in water. Twenty-three compounds representing 100 % of total oil were identified. The main components of the oil was 9,12,15-Octadecatrienoic acid, methyl ester,(Z,Z,Z)- (38.59%),9,12-Octadecadienoic acid, methyl ester(14.80%), Hexadecenoic acid, methyl ester (15.53%), Spiro [bicyclo [2.2.1] heptane-2,2'-[1,3] dioxolan]-3-one,4,7,7-trimethyl(8.23%), Hexanoic acid, methyl ester(8.04) these together constituted 85.19 % of the extracted oil. A general factorial design was applied in the extraction processes using Design Expert software and a linear regression model was obtained growing the individual effect of extraction time, particle size and solvent type as a parameter and their interaction in the entire extraction process. From maceration extraction method, the minimum essential oil yield has been obtained 0.20% after the extraction time of 48 hours with particle size ranges from 1.5mm-2.5mm and maximum oil yield 9.35%, was found at the extraction time of 72hr in a particle size range from 0.25-0.75mm. The extracted oil from Artemisia absinthium (Ariti) was developed into perfume using a fixative and carrier solvent and finally sensory evaluation of perfume was conducted in the nine-pointhedonic test scale to see its quality, aroma and the result was accepted.