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New in Creation/Application (page 26 of 36)
Sep 12, 2008 | 01:42 PM CDT
Multidimensional Visualization of Physical and Perceptual Data Leading to a Creative Approach in Fragrance Development
By: Christine Vuilleumier, Matthijs van de Waal, H…
Perfumers are being increasingly challenged to improve the performance of their formulations. As well as being pleasant, fragrances have to comply with growing requests for stability, biodegradability and uniqueness. Other factors render the work of the perfumers difficult, such as the specific smell of the non-perfumed substrate or the need to cover unpleasant odors.
Sep 12, 2008 | 01:38 PM CDT
By: Charles Sell, Givaudan
Exploring the two approaches to rational odor design and the possibilities of each. Why do we strive for rational design of odorants? Since the birth of synthetic organic chemistry in the mid-19th century, fragrance chemists have sought to design and produce fragrance ingredients to supplement those obtained from plant (and formerly animal) sources.
Sep 11, 2008 | 11:33 AM CDT
By: Jeb Gleason-Allured, Editor
WFFC honoree Ruth Sutcliffe pulls back the curtain on her working process and rich olfactive memory. Sometimes a good memory is the key to a successful fine fragrance. Last year, as she was working on McGraw by Tim McGraw, Coty’s senior director of international fragrance development, Ruth Sutcliffe, recalled a demo fragrance she’d smelled back in 2005.
Jul 22, 2008 | 01:12 PM CDT
Understanding Fragrance Chemistry by Charles Sell has just been released
Jun 19, 2008 | 02:41 PM CDT
A new program pairs flavorists and perfumers to take fragrances beyond “just odor.” “It’s almost like a heartbeat,” says Firmenich fine fragrance perfumer Honorine Blanc, discussing the effects of adding subliminal food notes to fragrances. The Swiss company believes it has created a system—the FiFi-nominated Smell the Taste—that harnesses the craftsmanship of flavorists and the more abstract art of perfumers to create polysensorial scents that go beyond conventional food notes: the juiciness and crunch of apples, the bubbles in champagne.
Jun 06, 2008 | 03:53 PM CDT
Mintel explores summer fragrance trends for men, including herbal, woody and fruity
May 27, 2008 | 09:45 AM CDT
Jennifer Jambon, a perfumer with Carlos Cramer Productos Aromáticos (Santiago, Chile), has won the French Perfumers’ Society’s Prix International du Parfumeur Createur 2008 in Paris.
May 14, 2008 | 04:07 PM CDT
By: Jack Corley, Trilogy Fragrances Inc.
The growth in natural and organic personal care products has resulted in a need for logical, practical and achievable standards. Conventional wisdom would tell us that the name of a product and the ingredients used to make that product are meaningful and truthful as reflected on the product label. But the fact is labeling cosmetics often depends entirely on the manufacturer.
May 14, 2008 | 03:59 PM CDT
By: Charles Sell
In an excerpt from his new book, Charles Sell delves into the forces driving organic chemical reactions in fragrances. Fragrance ingredients are organic chemicals (i.e., chemicals with structures based on carbon) and so their chemistry is part of organic chemistry. Chemical reactions basically occur when instability or imbalance exists in atoms, molecules or ions.
Apr 29, 2008 | 04:50 PM CDT
As the annual FiFi Awards fast approaches, P&Fnow checks out what Luca Turin and Tania Sanchez have to say about this year's Nouveau Niche category nominees in their new book, Perfumes: The Guide