Creating Memorable and Uncontrollable Attraction Fragrances  ‘SMOKY’



Smoky note is referred as ashen/ashy, stale, woody, acrid, burning, toxic, fumy, grey haze, molten stench, burnt fog, the air tasted of tar, tarnished air, chemical stench, trail of carbon, monoxide essence, tobacco trail, smog, cloud of fumes. The sensory characteristics of phenolic compounds combinations are evaluated. The non-smoky compounds had been also associated with smoke aroma, but were not found to be smoky when tested individually. Smoked flavor characteristics and intensities were changed significantly when two phenolic compounds were combined. It is necessary to understand the sensory characteristics of compound combinations as well as individual compounds.


Smoky perfumery compounds are the characteristics of smoky note or resembling smoke or smoky haze. These are the mix blends of earthy, musky and fresh notes. 

Product Name Odour
Smoky.Compounds Strong smoky, burnt haze, earthy, fresh.

Application Suitability

Our Perfumery compounds using earthy, musky and fresh compounds summarizes to a fresh smoky odor.  It may be compounded to a top note earthy, floral and fresh.

Our fragrance are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.

There suitability chart is as follows:

Application Suitability
Alcoholic Perfume 9
Anti-perspirants/Deo 9
Creams and Lotions 7
Lipsticks 6
Talcum Powder 7
Tablet Soap 7
Liquid Soap 6
Shampoo 7
Hair Conditioner 6
Bath/Shower Gel 7
Cold Wave 1
Acid Cleaner 6
Ammonia 4
Chlorine 1
Detergent Powder 6
Liquid Detergent 6
Fabric Softener 7
Candles 8
Pot Pourri 9
Incense Sticks 7


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.


Many phenolic compounds have been found as part of smoked aroma characteristics when separated by gas chromatography-olfactometry methods and gas chromatography-mass spectrometry. Various phenolic compounds were used to develop the chemical standard references of smoke flavorings. Smoke taint in wine was associated with volatile phenols and glycoconjugated phenols, and the removal of smoke-derived volatile phenols were used to ameliorate smoke taint in wine. Of course, the odor character of compounds can change at different concentrations. Sensory characteristics of a set of individual phenolic compounds were evaluated using a professionally developed set of sensory attributes.
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