Types of fragrance

The market for room air fiiesheners opened at the same time as that for toilet air fresheners as there was no distinction as to use at that time. In the 1980s, many products were commercialized with different types of fragrances and for different applications (for pets, tobacco and entry ways of houses). It was around this time that the distinction between room air fresheners and toilet air fiiesheners became clear. Therefore, the market for air fresheners grew. Air fresheners for rooms have containers of various designs, indicating consumers preference not just for fragrances but also for designs for interiors. 

C. is a brown to dark brown, viscous to pasty material with an extremely intense animal-like, sweet, honey-like note, combined with some fecal undertones due to the presence of skatol. Because it is extremely long-lasting, it needs to be carefully dosed and blended to produce its positive effect of giving warmth, depth and radiance to all types of fragrances, even delicate florals, without the animal-fecal note becoming apparent and obnoxious. Lit. Arctander ... 

It finds use in all types of fragrances as a juicy-fresh topnote (- odor description) and is essential in the composition of Eau de Cologne (- odor description) and citrus-type perfumes. 

P. is used in many types of - fragrances, both for functional products as well as fine fragrances. Its note blends well with other woody notes, oriental... 

It is extensively used in Eau de Cologne (->odor description) types and all types of fragrances for after-shaves and men s fragrances, where its bitter-fresh, slightly metallic effect successfully enhances the overall freshness. Due to its affordable price, it also finds use in citrus-type fragrances for cosmetics and bodywash products. Traces are used to impart sweetness and a natural effect to some fruit flavors and fantasy spice blends. 

S. is used in all types of - fragrances as a soft powdery background note, especially in woody-floral and oriental (- odor description) notes. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

The chemistry of organic sulfur compounds is very rich and organosulfur compounds are incorporated into many molecules. Thiols, or mercaptans as they were originally called, are essential as feedstocks in the manufacture of many types of mbber (qv) and plastics (qv). They are utilized as intermediates in agricultural chemicals, pharmaceuticals (qv), ia flavors and fragrances, and as animal feed supplements. Many reviews have been undertaken on the chemistry of the thiols, regarding both their preparation and their reactions (1 7). 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

In some cases, especially when the family is directed more toward Oriental fragrances, the use of vanillin can be up to 5%. These types of perfumes include Spanish fougnre, sweet or fmity chypres, woody Oriental, or spicy Oriental notes. AH the perfumes based on the sweet, warm, and powdery impressions brought by vanillin belong to the great family of the Oriental notes and of the amber notes. Vanillin, when used together with coumarin and nitro-musks, can have a concentration of up to 10%. 

A large amount of fuel and environmentally based analysis is focused on the determination of aliphatic and aromatic content. These types of species are often notoriously difficult to deconvolute by mass spectrometric means, and resolution at the isomeric level is almost only possible by using chromatographic methods. Similarly, the areas of organohalogen and flavours/fragrance analysis are dominated by a need to often quantify chiral compounds, which in the same way as aliphatic... 

GC using chiral columns coated with derivatized cyclodextrin is the analytical technique most frequently employed for the determination of the enantiomeric ratio of volatile compounds. Food products, as well as flavours and fragrances, are usually very complex matrices, so direct GC analysis of the enantiomeric ratio of certain components is usually difficult. Often, the components of interest are present in trace amounts and problems of peak overlap may occur. The literature reports many examples of the use of multidimensional gas chromatography with a combination of a non-chiral pre-column and a chiral analytical column for this type of analysis. 

Some oils consist almost entirely of esters for example, those of Oaultheria procumhens and Betula lenta contain about 99 per cent, of methyl salicylate. Bergamot and lavender owe the greater part of their perfume value to esters of linalol, of which the acetate predominates. Geranium oil owes its fragrance chiefly to geranyl esters, of which the tiglate is the chief. On the other hand, oils such as spike lavender, sandalwood, lemon-grass, and citronella contain but small quantities of esters, and owe their perfume value to entirely different types of compounds. 

Organic chemistry is the study of compounds that are based on carbon. Natural gas, rubbing alcohol, aspirin, and the compounds that give fragrance to a rose, are all organic compounds. In this chapter, you will learn how to identify and name molecules from the basic families of organic compounds. You will be introduced to the shape, structure, and properties of different types of organic compounds. 

Musks are pleasant smelling fragrances found in various personal and home care products. Since the 1950s, the usage of natural musks has declined due to the relatively easy and inexpensive production of their synthetic counterparts. There are three major types of synthetic musks, nitro musks, polycyclic musks, and macro... 

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