KONIKA FRUITY FRAGRANCES
ARE LEADERS IN PERFUMERY
Fruity notes are fresh and invigorating. Main fruity notes include berries and other non-citrus fruits. Fruity notes are often sweet and juicy, they compliment floral notes well. Their fruity notes are vibrant, light and inviting. Imagine the smell of fruits on a fruit stand, the tingly sensation of fruit pieces that slide down your throat on a warm summer day or the juiciness of your favorite cocktail. The fruit notes are show stealers. They are loud, pretentious but never overwhelming. They are different from the traditional floral scents aimed at women. Their light, airy and refreshing qualities make them a hot property among women of all ages.
FRUITY PERFUMERY COMPOUNDS
Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage.
|Fruity.Compounds||Strong Fruity, Aldehydic, Fancy.|
Fruity fragrances have flooded the market since mid 1990s, on the base of significant rejuvenation of perfume user audience, as a result of democratization of the industry. Compositions of this group are refreshing, light, and airy, with a sweet, fruity nuance. The range of floral fruity fragrance is constantly being expanded. Our Fruity fragrances are infused with the tangy essence of fruits, these fragrances are a lively and energetic bunch.
|Fruity.Compounds||Fruity, Banana, Sweet, Tangeris, Spicy, Raspberry-Type, Grapy, Orange, Papaya note, Apple, Strawberry, Blackberry, Pine Apple.|
Our fragrance are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.
There suitability chart is as follows:
|Creams and Lotions||9|
9 = Very Good Performance
8 = Good Performance
7 = Reasonable performance
6 = Fair performance
5 = Mediocre performance
4 = Slight stability problems
3 = Discoloration Problems
2 = Stability problems
1 = Major problems
0 = XX Not recommended for use
Please Note: Due to the fact that our fragrances are very concentrated, we suggest that you test our fragrances in finished products before you make any conclusions about our fragrances. Since our fragrances are so strong, we suggest only using 0.5 to max 4% in any finished product. Our testing notes should never take the place of your own personal testing. Always test fragrance in finished (product) applications.
FRUITY ODOR SCIENCE OF PERFORMANCE
Fruits of wild and cultivated species emit complex mixtures that can comprise dozens to hundreds of different VOCs (Volatile Organic Compounds). Most of these belong to three prominent chemical classes, terpenoids, fatty acid derivatives, and aromatic compounds, although some fruits also contain rarer compounds such as amino acid derivatives. Although based on few cultivated model systems, it appears that at least in some species fruit VOCs are synthesized by specialized cells situated on the fruit’s skin. It is generally assumed that VOC release is predominantly passive through diffusion and that therefore it can only be regulated by up or down regulating VOC synthesis. Indeed, VOC synthesis is strongly regulated by the presence of Fruit Scent: Biochemistry, Ecological Function, and Evolution, activity of the participating enzymes, i.e., regulated both by gene expression and the transcription level. However, diffusion of largely hydrophobic VOCs at different rates would require extremely high concentrations which are potentially harmful, and it has therefore been proposed that plant VOCs are actively emitted using transmembrane structures. Either way, emission of plant VOCs is a controlled process which is adjusted to the develop mental stage of a particular tissue or even on smaller scales such as the circadian rhythm in the scent of wild and cultivated.