The invention relates to methods for obtaining a scented extract from fresh flowers, flowering heads and/or leaves of a moist plant. The method includes picking the flowers, flowering tops and/or leaves of the plant and infusing them in at least one bath comprising an alcoholic solvent, at a temperature below 50° C., to obtain an alcoholic mixture. The alcoholic mixture is then filtered to recover an alcoholic floral infusion. The method also includes performing a supercritical CO2 extraction of the alcoholic floral infusion to obtain a scented extract. This scented extract has an alcohol titrate of at least 75%. The invention also relates to scented water or perfume, food flavoring, and cosmetic compositions that contain the scented extract as an ingredient.