Abstract:
When a person comes into contact with a given fragrance, he or she experiences sensations that are unique to him or her. But is it a reason why we could not try to describe 'objectively' or as 'objectively' as possible the fragrances of our industrial products? How could we seriously develop products if we are not able to characterize the ones we propose for consumer tests? Indeed humans do not have an unlimited capacity to judge the intensities of individual odour notes in complex smells (Lawless, 1999), but the food industry demonstrated a long time ago that well trained people are able to describe complex aromatic products with acuteness and reliability. In this paper we will come back to the main principles of odour perception to understand their complexity, then show how the food industry improves their products to meet the consumer's expectations using sensory descriptive analysis and finally present a current experimentation in fragrances.
Research Papers
Touching smells, sniffing colours, tasting odours
Catalogue: Fragrance 2007
Authors: Alan Branthwaite, Luigi Toiati
Company: Focus S.r.L.
November 14, 2007
Research Papers
Let the product talk
Catalogue: Fragrance 2007
Authors: Evelyne Rédier, Sandrine McClure
Company: Reperes
November 14, 2007
Research Papers
Magical mystery tour
Catalogue: Fragrance 2009: The Trends Mistral
Author: Luigi Toiati
Company: Focus S.r.L.
June 26, 2009
