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Woody Notes in Perfumery: Patchouli in Fragrances, Part II

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.

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Christophe Laudamiel Explores the Magic of Phenyl Ethyl Alcohol

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Lake & Skye's Lavender & Sandalwood Pillow Mist is intended to assist in getting deep sleep.

Lake & Skye Launches Fragrance and Sleep Spray

The 07 fragrance is the brand’s fifth fragrance offering and is formulated using sugar cane alcohol.

Progress in Essential Oils

This month's edition discusses the chemical compositions of nagarmotha oil, cumin oil and parsley seed oil.

Comparing Notes: Woody Notes and Perfumery Puzzles

A discussion with perfumers David Apel and Maurice Roucel

Indonesian oil of patchouli

Since no generally acceptable product has been created to replace patchouli, demand continues undiminished, and may well increase in the near future. The importance of this essential oil makes it imperative for the consuming industry to have frequent factual reports highlighting growing and distilling areas, the channels of supply, and factors that affect timely availability in the marketplace of good quality products.

Sesquiterpenoids: The Lost Dimension of Perfumery

Over the last forty years, the isoIation and characterization of sesquiterpenes has become an increasingly straightforward task for the organic chemist. But even today new and interesting sesquiterpenoid structures are still being established as evidenced by mint sulphide in peppermint residues and the pungent tamariscol from the liverwort Frullania tamarisci.

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Non-Alcoholic Solvents in Multifunctional Fragrances

By replacing alcohol as the carrier solvent with biology-based hydrocarbons (BBHCs), it becomes possible to design and manufacture entirely novel multifunctional products that straddle the line between perfume and beauty care while carrying an “all-natural” certification.

Natural Product Supply Bulletin: Patchouli, Mexican Lime and the Crimean Conflict

An in-depth look at recent ingredient sourcing challenges and their outlooks.

Musk Alcohols

The purpose of the research described herein is to investigate the odors of some alcohols which might otherwise be expected to be musky were it not for their possession of that particular functional group.

Phenethyl Alcohol

Phenethyl alcohol, or PEA, as it is commonly referred to in the industry, is basically a fragrance raw material, as more than 99% of its volume usage is realized in this area. The usage in flavors in only minor, yet the flavorist will require PEA for defined applications where it cannot be substituted by other materials.

Leaf Alcohol

Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.

Benzyl Alcohol

An arThe above descriptions are only a sampling of the recorded organoleptic impressions one finds in the Flavor and Fragrance literature. A review of these sources results in an initial impact of confusion on the reader. Later on, this impression changes to the opinion that the reviewers must be examining widely different materials. Herein lies the key to benzy alcohol's true organoleptic nature.

Alcohols and Ethers

Flavor and odor characteristics and effects in formulations.

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Cover Story: Leaf Alcohol Preparation

cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.

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Flavor Bites: Cinnamyl Alcohol

A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.

Labeling of Alcoholic Beverages

Early in 1975, the Bureau of Alcohol, Tobacco and Firearms of the Treasury Department proposed regulations regarding the labeling of Wines and Distilled Spirits. These proposals followed m earlier set of regulations concerning Beer and Malt Beverages, with a hearing on this scheduled for February, 1975. Because of the inter-relationships among these classes of taxed beverages, the Beer/Malt Beverage hearings were rescheduled to be in close proximity to the others, and all finally took place during April, 1975.

Extraction of 2-Phenylethyl Alcohol

by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.

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