I would think bleach is a fairly harsh environment for an organic compound to be floating in; yet I just bought “lavendar” scented bleach. How do they get molecules to survive such tough oxidizing conditions?
Okay, scented Clorox bleach is not even a registered disinfectant, because it contains something like 2 or 2.7% bleach (sodium hypochlorite), whereas regular Clorox is 6% bleach (sodium hypochlorite).
They lowered the ‘bleach’ levels to let the scent level survive. At higher doses, the scents don’t survive.