Our GREEN Fragrances Have Already Created A Monopoly Ten Decades Ago
In the aromatic world green is used to describe a fresh, light, cool or sharp aroma. A green scent is also often ascribed to freshly cut grass, young stems, conifer trees, the floral lily of the valley, absinthe and the citrus fruits. Green taste grassy, mild with undercurrents of lemon citrus and very slight earth or alkaline quality. Sharp, bitter, highly aromatic flavor that freshens the olfactory senses.
GREEN PERFUMERY COMPOUNDS
Many “GREEN” scents are now produced artificially as well, both to provide perfumers with a more neutral scent undertone and to alleviate the need for harvesting from naturals. There is debate as to whether synthetic scents are better or worse than natural aromas, but ultimately, it comes to the question of the personal preference of the customer and application of a compound.
|Green.Compounds||Strong Green, Floral, Earthy.|
For a molecule to impart an odor sensation in humans, it must have at least a certain degree of volatility to reach the olfactory epithelium located in the upper nasal cavity. The human olfactory system can recognize and discriminate between a vast variety, on the order of thousands, of odorous molecules, due to the expression of an extremely large gene family of odorant receptors. Green perfumery compounds are the compounds which connects to nature. Therefore, it can be applied to vast applications.
Our fragrances are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.
There suitability chart is as follows:
|Creams and Lotions||8|
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.
GREEN ODOR SCIENCE OF PERFORMANCE
The effects of eight compounds, constituting the so-called “natural green odor”, including leaf alcohol. In experiments with a series of single compounds, each of these eight compounds could be characterized by an overall change consisting predominantly of an increase, a decrease or no change in the amplitude of aromatic molecules, whereas in experiments with a series of two-component mixtures, noticeable synergism could not be demonstrated, contrary to our expectation. Experiments with leaf alcohol, performed at two concentrations showed a significantly different degree of pleasantness and an increase or decrease in the amplitude of aromatic molecule depending on their concentration, suggesting that concentration is important in odorant-presentation studies.