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Natural materials and the practicing perfumer

I would like to encourage continued research into the chemistry of natural materials. Often fascinating new chemicals can be produced directly by isolation from essential oils, or by further chemical processing of these isolates. Despite legislative difficulties, this work should be continued apace. Our growth and future lies here.

The Physiologist and the Perfumer

An exchange of ideas between Prof. Andre Hollev of the University Claude Bernard, and Vice-President of E.C.R.O., and Edmond Roudnitska, Art et Parfum.

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

Navigating Plant-based Product Formulation

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

How to kill great new product ideas through diligent application of proven packaged goods techniques

We all see the value in following the traditional packaged goods approach in certain marketing situations. But in many instances, the classical methodology to new product development is dead wrong.

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Forward Thinking: Plant Power

The plant-based market is thriving and growing with activity coming from a shift in consumers’ attitudes and behavior, dairy alternatives such as milk, yogurt and ice cream, nutrition and performance products, meat alternatives and plant-based company acquisitions.

International Perfume Standards Program

In summary, we determined that it was necessary to have a fresh fragrance oil quality control standard representative of the quality of oil available in any given overseas location. We recognize that ensuring worldwide quality required a central location to evaluate and approve the initial samples of oils before being purchased around the world. Once an initial quality was determined, it was necessary to assure that each location had access to a fresh quality control standard representing this quality. A procedure was then set up to assure annual replacement of quality control standards.

Perfumes--Effect of the Product Medium

Perfumer's Notebook. We have considered the phenomena of dilution, chemical reactions, and differences in solubility in the product as contributors to change of odor profile as a perfume is added to a product. Each of these factors has been examined as it affects the release of separate components from the surface of a product, Any may occur. Their existence emphasizes the need for perfumers to be informed of the chemical nature of the product they perfume. It also points to the need for testing of single odorants and simple blends at an early stage in formulation.

Perfumer's Notebook: Perfuming of laundry detergents

It is good practice in perfuming any product to learn as much as one can of the properties of that product. This is particularly true of granular or powdered detergents. Chemically a detergent contains a blend of one or more surfactants employed to provide wetting action. These may be expected to have little or no chemical action on perfume materials, but may have some interfering odor. Detersive action is provided by alkaline salts, such as phosphates and/or carbonates. These make up a large part of the composition. Water is also present as product moisture.

Picking Up the Pace in Flavor

How the tempo of new innovation and shorter product lifecycles is changing the flavorist’s job.

Honoring Contributions to Perfumer Societies & Perfumery

On the closing day of the 2014 World Perfumery Congress (WPC), the ASP and SFP presented their awards, which recognized achievements in fragrance creation and devotion to service.

The Universal Hotness, Part 2: Piperine

Chemistry and application in flavor and fragrance

How to Make a Perfumery Presentation

The real objective, in fact the only objective of any perfume presentation of single perfume materials or of more complicated specialties should be that of marketing. Consequently every facet of the presentation should he concentrated on making the offerings attractive to the potential buyer.

Company Training of Perfumers —Part 1

The system presented in this series of articles is nothing revolutionary. It was developed as a three and a half year period of basic perfumery training including individual selection for creative work, control laboratories and other fragrance evacuation groups. The method was developed by our staff based on experience, published training sytsems of known training centers and literature studies of books and papers written by famous perfumers.

Aleuritic Acid in Perfumery and Pheromones

The brief account given above indicates the vast potential which aleuritic acid holds in the synthesis of numerous useful organic compounds possessing olfactory properties. With a steady and substantial availability of threo aleuritic acid, its utility is expected to increase enormously.

Perfumer's Notebook: Stability of Fragrance Profile

An essential feature of any well compounded fragrance is its property of maintaining a constant profile during its exposure. This applies to fragrances applied to the skin, as with colognes or perfumes, or exhibited on the surface of toilet soaps. Marked change in profile during exposure may occur through lack of attention to relative evaporation rates of the perfume components. The rate at which a substance evaporates is, of course, a direct function of its vapor pressure, i.e. its tendency to change from liquid or solid to a gas.

As of 2019, agriculture engages approximately 23% of the labor force of the Philippines.

Integrated Sustainability Practices in the Philippines

The island nation's supply of natural ingredients has emerged on the back of sustainable, socially inclusive and responsible practices.

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Flavor Bites: Pent-3-en-2-one

Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.

Psychological Qualities of Odor I: Profiling Systems

Psychologist's Corner. In the future, we may expect to see additional refined descriptor lists. Experimenters will probably tailor their lists to the specific category which they are investigating. No longer will all-encompassing lists of adjectives be used. This specialization should further isolate users of such descriptor systems from each other.

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