Analysis of Ingredients to Convey the Appropriate Odour Characteristics

7 ANALYSIS OF INGREDIENTS TO CONVEY THE APPROPRIATE ODOUR CHARACTERISTICS 

In the above sections, the sensory profiling and multidimensional scaling techniques are illustrated using data obtained from the analysis of muguet perfumery materials. From a purely olfactory point of view, the type of odour that best fits the odour described in this brief is cyclamen aldehyde, but with the range of products that need to be considered in this brief, the choice of material is not quite so simple. 

The chemistry of the stability of fragrance materials in different bases is discussed in Chapter 9. The olfactory implications of these changes can also be characterized using a sensory test, similar to that carried out with the muguet materials, but placing each at appropriate concentrations (or range of concentrations) in the target-product bases. 

---