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Recent in Fragrance (page 5 of 6)
Falling apart literally is what this invention from Tel Aviv University is intended to do. Here, the inventors describe a micelle system that is activated by enzymes to deliver flavor, cosmetic, textile and other ingredients.
As FedEx and UPS demonstrate, not only are delivery routes crucial to getting the job done, so are the drivers themselves. And a new invention from the paint industry steers this metaphor into the fragrance field using nanoparticles.
Just when you thought your flavor or fragrance hit all the right sensory triggers, International Flavor & Fragrances (IFF) came along with this patent application—for new cyclopropane chemistries that boost these experiences. But change can be good.
3/25/2016 | Felix Buccellato
Balance and component blends are what create the wisteria odor profile
3/25/2016 | Brian M. Lawrence
Part two of this two-part column compares the chemical compositions of turmeric oil and Curcuma longa.
Henkel knows our dirty secret: we forget to move loads of laundry to the dryer. So they sit, forgotten, in a damp funk. That's why the company has (thankfully) patented photolabile pro-fragrances to extend the freshness of laundry fragrance.
Patti Kapla, fragrance expert and vice president of business development, FragranceNet.com, shared her insights on upcoming fragrance trends for spring 2016.
Pink and sapphire are nearly opposite one another on the color wheel. But when these inventors combined them in a new Polianthes variety, they created "Chia Nong Pink Sapphire," a new cultivar with a pleasant scent and lilac color.
Want your scent to last? Or your flavor to blast—at the right moment? According to this Symrise patent, the evenness of particle size distribution is at the heart of this controlled-release matter.
Personal care products containing persimmon extract for mature consumers experiencing body malodor may provide a lucrative opportunity for fragrance companies.
Just as you've settled in and adapted to one familiar scent—bam! The second scent in this dual air freshener invention hits you, with a synergistic pairing that's selectively released.
What's a good way to identify receptor/ligand pairs that respond to scent or taste stimuli? University of Geneva inventors are "trigger happy" over a new in vivo answer, described in this patent application.