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.
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.
The Fragrant History of the Rose in Perfumery
The queen of flowers, source of inspiration for poets, painters, and artists, a symbol of beauty, royalty, youth, and love, the queen of flowers, is part of our palette in two different olfactory qualities, releasing a bewitching multifaceted perfume.
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.
FEMA GRAS
The FEMA GRAS program began in 1959 with a survey of the flavor industry to identify flavor ingredients then in use and to provide estimates of the amounts of these substances used to manufacture flavors. The initial FEMA Expert Panel was established in 1960 beginning the Expert Panel’s evaluation of the safety of flavor ingredients that continues today. Then and now, the Expert Panel usually consists of six to eight members and over the years has been comprised of top experts in toxicology, organic chemistry, biochemistry, metabolism, and pathology.
List of the 26 Fragrance Allergens
10 Fundamental categories of olfactive perception.
Determined for the first time a range of basic odor on which you can define the perceptive space of what is perhaps the most archaic sense but also more elusive.
The chemistry of Banana, smell and flavor
The imitation of banana flavor has been achieved with a little success since the beginning, as the acetates (amyl and isoamyl, as well the amyl butyrate) have been proven to be presents in nature and proved themselves to be excellent ingredients in a fairly faithful formulation.
L'odore del Diabete
Fragrantica interview with fragrance journalist Eddie Bulliqi
