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Fragrance
New in Fragrance (page 95 of 102)
Jun 01, 2006 | 07:10 AM CDT
A Mathematical Model For Odors Applied To Binary Odor Mixtures
By: Francis Maurin
This expanded mathematical model is a modification of Berglund’s model (1973).1 The modification explains the elimination of one odor by another, the synergy of odors of low intensity and the existence of odorless substances, which have deodorant properties.
Jun 01, 2006 | 07:06 AM CDT
New Aroma Chemicals: Thujone Alternatives
By: Michael Britten-Kelly
Perfumers often use the descriptor “thujone” to describe a particular note in fragrances. However, the odor of thujone itself seems to be inseparable from the character of the essential oils in which it is found. This article will examine the uses of thujone and thujone containing materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.
Jun 01, 2006 | 07:02 AM CDT
Industry Insight with Tony Curtis
By: Jeb Gleason-Allured, Editor
Tony Curtis, senior lecturer, aroma trades studies, at the University of Plymouth’s business school and faculty of science (Plymouth, Devon, UK) recently sat down with Perfumer & Flavorist magazine to discuss the institution’s aroma and formulation science program, the role of perfumery education in the industry at large, and his thoughts on the current state and future of the industry.
Jun 01, 2006 | 06:49 AM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Lemon Oil
In 1982, Kekelidze et al. analyzed the peel oil of the Novogruzinski cultivar of lemon produced in Georgia (at that time part of USSR). They found that this local oil contained the following constituents:
May 30, 2006 | 02:10 PM CDT
Digitally Released Aroma and The Flavorist
By: J. Stephan Jellinek
Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.
May 30, 2006 | 02:07 PM CDT
Improving Fragrance Performance Using Intensity Plots (iPlots)
By: Michael Incorvia, Tim Young, Cynthia Mussinan …
One of the challenges faced by functional perfumery is balancing olfactive intensity and character of a fragrance through each product utilization stage. For a laundry detergent, such stages include directly out of the package (also called “point-of-purchase”), damp cloth immediately after washing, and dry cloth (typically 24 h) after washing.
May 30, 2006 | 02:04 PM CDT
Coumarin In Plants And Fruits: Implication In Perfumery
By: François Floc’h, Frédéric Mauger, Jean-Roger D…
Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.
May 30, 2006 | 02:01 PM CDT
Rose Ketones: Celebrating 30 Years Of Success
By: Alvin Williams
Can you remember life before the rose ketones? Can you remember what rose reconstitutions used to smell like before the rose ketones were available? Probably not. And if you can, you probably weren’t too impressed with them
May 30, 2006 | 01:54 PM CDT
Progress In Essential Oils
By: Brian M. Lawrence
Ocimum gratissimum oil. A sample of O. gratissimum obtained from Zhanjiang (Guangdong, China) was analyzed by Zhu et al. (1993) using GC/MS. Its composition was determined to be as follows:
May 30, 2006 | 01:38 PM CDT
Digitally Delivered Fragrance and the Perfumer
By: J. Stephan Jellinek
For as long as man has used fragrance, it had one feature that set it apart from all other forms of esthetic decoration, cultural messages, sensory agents and psychological magic: once you presented it, you had lost control over it. It would float wherever diffusion and air currents carried it.