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Type: Article
Section: Fragrance > Ingredients
Survival, Love and Food: Cracking the “Perfume Code”
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.
Nov 10th, 2008
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Adapting & Innovating with Digital Olfaction in Food, Flavor & Fragrance
Emerging technologies like digital olfaction can help address new challenges around maintaining product consistency and minimizing cost of quality (COQ) by leveraging objective odor data.
May 11th, 2021
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