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Type: Article

Section: Fragrance > Regulatory & Research

Social Interaction and Fragrance Use: Personal Fragrance Use

A Summary of Research Conducted for the Fragrance Research Fund. Despite the widespread use of personal fragrances and their assumed influence on social behavior, there has been little research documenting such influence. The goal of the proposed study was to provide such documentation, to understand the role fragrances play in determining social behavior.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

Dynascone: The Ultimate Captive

In 1973, isolation and structure elucidation by NMR and MS showed this substance to be the hitherto unknown unsaturated ketone 2, having the same molecular formula as α-damascone but possessing a different molecular structure; this ketone has been named α-Dynascone.

European Cosmetic Regulatory Update

Personal care products are regulated in the European Union under the 6th Amendment to the Cosmetic Directive 76/768EEC. Changes are made via Technical Adaptations and new Amendments. The recently passed 26th Commission Directive on Technical Adaptations has a significant impact on fragrances and ingredients found in fragrances.

Unique Applications: Novel Oxidation Reactions

The role of the lipase from Candida antarctica in the synthesis of flavor compounds.

Sourdough bread’s mixture of microorganisms and mother culture is inspiration for a polyculture flavor fermentation to capture natural flavoring aroma chemicals for the bakery and grain-based industries.

Keeping Up With the Microbes

The desire for clean labeled products has brought non-GMO technology to produce new and novel compounds in creative ways by focusing on microbial ecosystems, or polyculture.

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Unraveling the Mystery of Olfaction

In this literature review, we examine how genes, biological systems and stem cells are unraveling the mysteries of our senses.

Update on ISO for Essential Oils

The latest ISO essential oil standards for clary sage, lavender and lavandin.

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Applying Neuroscience to Understand Consumer Preferences

By measuring the non-conscious consumer response to products, concepts and before/ after results, it is possible to make decisions for product development and marketing, as well as develop product claims. These possibilities are discussed herein, as are two case studies.

Modern Analysis Methodologies: Use and Abuse

The considerable “user-friendly” nature of the analytical tools may gradually dull the awareness and critical capacities of analysts, sometimes leading them to produce erroneous or unrealistic results. With the help of examples, this article discusses the wide possibilities of certain techniques, and also their limits.

Ozonolysis used for synthesis of odor compounds

This paper concerns, in particular, new or modified methods for the synthesis of odor compounds, drugs, and pesticides.

Industry insiders share the latest trends pushing innovation in F&F at upcoming events.

Uncovering Markets Ripe for Innovation in F&F

Industry insiders share the latest trends pushing innovation in F&F at upcoming events.

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The Juice: Lisa Hipgrave, Director, IFRA UK

Moving from lab technician to perfumer quicker than you can sniff, Hipgrave’s journey into the fragrance world has led her to giving back to the industry.

Human odors—what can they tell us?

Profiling of human odors represents a noninvasive technique which might provide information for the detection of many metabolic and infectious disorders. Knowledge of the composition of natural odorants specific to different body areas could also provide the perfumer with an in vitro method for testing the effects of odor-masking compounds or for the blending of’ perfumes with natural odorants.

Regulatory: Capping Maximum Use Levels for Fragrance Materials

Examining IFRA’s new Quantitative Risk Assessment methodology

Improving Fragrance Performance Using Intensity Plots (iPlots)

One of the challenges faced by functional perfumery is balancing olfactive intensity and character of a fragrance through each product utilization stage.

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Remove Unwanted Odors from Your Lab + Case Study

We know that clean, quality air is critical when evaluating your chemicals and creations. The Halo air filtration system is easily installed in the ceiling of your lab.

How To Obtain Usable Information from a Gas Chromatograph

Instrumentation.

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