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Dec 20, 2007 | 02:49 PM CST
Topics in Perfumery: Saffron in Perfumery and Flavors
By: Arcadi Boix Camps, Auram Art & Perfume
A meditation on the art and science of flavor and fragrance creation. My friends often tell me that I do not look my age. Maybe they do it to please or flatter me, but may be it is true.
Sep 10, 2007 | 12:00 PM CDT
Woody Notes in Perfumery: Patchouli in Fragrances, Part II
By: Danute Pajaujis Anonis
The evolution and contemporizing of this popular natural material. In Part I (Perfumer & Flavorist magazine, v 31 no. 11, 2006; page 36), the botanical origin of patchouli, the mode of production, patchouli oil types, patchouli composition and pertaining aroma chemicals were discussed.* This article will cover the application of patchouli to fragrances.
Aug 31, 2007 | 10:10 AM CDT
Fragrance research: The Multi-sensory Approach to Fragrance Creation
By: Anne Churchill
Modern research techniques unveil the power of fragrance in communicating with consumers. Modern brands are tuning into the senses, realizing that the correct sensory combination results in an emotional connection with consumers that is a powerful driver of success in the marketplace. People navigate their lives and make choices by using the five senses.
May 21, 2007 | 03:20 PM CDT
Formulating with Citrus: New Developments in Citrus Fragrance Ingredients
By: Michael Britten-Kelly
The aroma chemical aspects and new discoveries in both natural and synthetic citrus ingredients. Of all the ingredients on the perfumer's palette, surely none are more instantly recognizable to the public than those in the citrus category. Fresh juicy oranges, sulfurous tangy grapefruit, tart puckery lemons and heady sweet limes all bring to mind a host of pleasant associations in which taste and smell play an equal part.
Apr 23, 2007 | 02:43 PM CDT
The Insider: Putting Out Fires
By: Robert Siegel
A day in the life of the small fragrance house perfumer. The small house perfumer wears many hats—fragrance creator, customer liaison, writer, crisis manager, last minute shopper and more. Here, author Robert Siegel presents a frank, humorous view from the trenches, offering a look inside the ever-evolving day-to-day responsibilities, pressures and quirks of the fragrance business.
Jun 01, 2006 | 07:15 AM CDT
Textile Materials With Fixed Cyclodextrins As A Fragrance Depot
By: Hans-Jürgen Buschmann, Dierk Knittel and Eckha…
The ability to semi-permanently infuse fabrics with finished fragrances and/or fragrance materials opens up a new realm of formulation and application possibilities for perfumers. The market has already seen the introduction of scented pillows and the like, but Buschmann et al.’s recent work presents the possibility of (washable) scented sportswear, linens, upholstery and many other household products that may be customized at will, and which may intake unpleasant odors while imparting pleasant ones.
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 | 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.
May 11, 2006 | 11:45 AM CDT
Computer-Controlled Smell Output
By: Joseph Kaye, Culturally Embedded Computing Gro…
Controlled scent dispersal — though not a new idea — continues to exhibit potential in an ever-greater range of applications, from video games to the Internet to museum exhibits.
Dec 19, 2005 | 02:20 PM CST
New Techniques: the Future of Citrus
By: John Forbes, Treatt PLC
Developments in oil processing for citrus flavors and fragrances. Citrus oils are some of the most commonly used flavor and fragrance ingredients. Containing characteristic properties, citrus oils impart fresh, zesty notes to many types of foods, beverages, household cleaning products, toiletries and fragrances.