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New in Fine Fragrance (page 11 of 15)
Feb 09, 2009 | 03:21 PM CST
Allured Business Media has released the second edition of Perfumery: Techniques in Evolution by perfumery luminary Arcadi Boix Camps.
Jan 28, 2009 | 09:16 AM CST
Honoré des Prés has created the new line of perfumes in collaboration with French perfumer Olivia Giacobetti.
Jan 27, 2009 | 09:53 AM CST
Firmenich perfumer Alberto Morillas has created Narciso Rodriguez’s latest fragrance, essence.
Jan 26, 2009 | 10:58 AM CST
By: Pascal Gaurin, senior perfumer, International …
Perfumers will have to collaborate and work hand in hand with R&D to innovate and find new notes to replace the restricted and/or banned ones; otherwise they may be forced to try to compose new melodies on a piano missing half the keys.
Jan 19, 2009 | 07:37 AM CST
Transfer of fragrance production within weeks, focus on flavors at Hagelin.
Jan 16, 2009 | 05:30 PM CST
By: Pierre Gueros, Delphine Jelk and Kevin Verspoo…
The financial crisis will affect our everyday work, but not necessarily in the way we may think.
Jan 12, 2009 | 01:16 PM CST
Mäurer & Wirtz has named Johannes Verhoog managing director.
Jan 08, 2009 | 03:19 PM CST
By: Jeb Gleason-Allured, Perfumer & Flavorist maga…
Three perfumers discuss their translations of couture into scent.
Jan 07, 2009 | 03:25 PM CST
The event will now take place on May 27, 2009 at the Armory, 25th Street and Lexington Ave, New York.
Oct 20, 2008 | 01:12 PM CDT
By: Jeb Gleason-Allured, Editor
Perfumer Cecile Krakower discusses olfactive identity, the complexities of the development process and decoding fragrance vocabularies
Mane perfumer Cecile Krakower laughs when asked if she has an olfactive signature. “I’ve been told that all of my fragrances are very textural,” she says. “I find it funny that people can recognize [my scents.]” For example, she says, “I work on making [woody fragrances] so soft and silky that they feel like just another layer of skin.”
The New York-based French ex-patriot, whose portfolio includes Vertigo (Vertigo Parfums) and Yu (Mane), notes that her relationship to fragrances is less about analyzing each component material than it is about the textures and feelings they impart. “I like it when something is ‘plump.’ I’m very sensitive to that.” And though she strongly disliked fruity notes when she first entered the industry, she has steadily gained an appreciation for renditions of edible concepts such as pear—so much so that they are now part of her signature. “I like juicy scents—the ‘velvet’ feel of a peach, the fresh and watery texture of a litchi. Those sensations are amazing.”