blog
The Scentspiracy blog is where perfumery knowledge meets critical inquiry. Here, we explore the molecular architecture of scent, the historical evolution of fragrance chemistry, and the technical challenges facing modern formulation, from regulatory shifts to raw material innovation.
Each article is designed to go beyond surface-level information. Whether dissecting the biosynthesis of fruity esters, profiling the chemists who shaped aromatic synthesis, or examining fixative strategy in EdP concentration, our approach combines scientific rigor with cultural and aesthetic context.
This is a resource for perfumers, students, formulators, and fragrance professionals who value depth, precision, and the intersection of art and chemistry. Expect technical essays, ingredient monographs, regulatory updates, and explorations of olfactory craft that respect both tradition and innovation.
Bedoukian Research Inc flagship molecules review (video)
Petitgrain destilación en Paraguay
Petitgrain distillation in Paraguay
Extraction Techniques: From Tradition to Innovation
This article briefly summarizes the main extraction techniques and the relative methods to obtain odors from plants. From the ancient techniques to the most advanced ones of our days.
The chemistry of Cherry, smell and flavor
The imitation of cherry aroma is very frequently and erroneously set in a similar way to that of black cherry as it exceeds the dosage of bitter almond (benzoic aldehyde).
La distillazione del Petitgrain in Paraguay
Il Petitgrain è l'estratto naturale ricavato dalla distillazione in corrente di vapore delle foglie, rami e frutti non maturi dell'arancio amaro (Citrus Aurantium, var. Amara).
Generalmente circa il 70% del prodotto usato nell'industria del profumo e cosmesi proviene dal Paraguay, dove la materia prima ha sviluppato una notevole adattabilità all' ambiente Paraguayano.
The smell of specific Chemical Groups
Is a class of compounds recognizable by the smell of chemical groups?
Every class of chemical compounds usually presents a characteristic and recognizable odor. These odors are more perceptible for liquid substances with low molecular weight because they are more volatile.
Tecniche di Estrazione delle Fragranze: Dalla Tradizione all’Innovazione
Questo articolo raggruppa brevemente le principali tecniche di estrazione ed i relativi metodi per ottenere gli odori dalle piante. Dalle tecniche più antiche sino a quelle più avanzate dei giorni nostri.
Basil Varieties
Included among a large number of different types of BasiI Oils are two which have become particularly common in perfumery and flavor work.
Cedarwoods: an insight
An insight on Cedarwoods (Juniperus Virginiana & Mexicana). Their origin, compositions, and uses.
Come preparare l'Amuchina in casa: la ricetta dell'OMS
Ai tempi del Coronavirus, lavarsi le mani evita che i batteri e germi entrino in contato con la nostra pelle, faccia e bocca. Perché mettiamo le mani ovunque, e per lavarle bene occorre 1 minuto, non 20 secondi.
Quando non ci si può lavare le mani, l’Organizzazione Mondiale della Sanità consiglia l’utilizzo di disinfettanti.
The chemistry of Banana, smell and flavor
Early banana flavors were built on a few amyl and isoamyl esters. Analyses of the fruit later identified a wider set of esters, alcohols, aldehydes and ketones, whose proportions change with cultivar and ripeness. This article traces banana accords from 1920s candy formulas to GC-olfactometry data. It also looks at the role of alcohols such as isoamyl alcohol in the fruit’s musty, woody facet.