| | Aroma chemicals-Classification Aroma Chemicals-A comprehensive note on
Odor Families & Other Terminology
In the field of aroma chemicals, the m ost important aspect is the performance of the aroma in terms of its olfactory properties-so called odor. Odor is nothing but the feeling, the chemical sensation we get while vapors reach our olfactive cells in the nose. The chemical sensations are described as per the intuitions of the sniffer by relating with the familiar odor terminologies. Odor is described as per the different notes felt and also as per its effect such as fresh, cooling, warm, diffusive etc.
Aroma is composed of two factors- odors & its effects. We must be exact, accurate & objective to capture the every details of the aroma & to describe it in words to avoid confusion & also for convenience. Sensations arise from external stimuli, which excite peripheral cells of the human body. They are almost decoded by the brain after a progression of extraordinary but efficient complex process.
Smells can evoke memories & emotions, influence our mood, & are important for our enjoyment in our day-to-day life. We often use the word taste erroneously, when we actually mean smell; for we can only taste something if it is salty, sour, sweet or bitter. But with closed eyes & nose, we can maximally discriminate between a sweet fruit & a sour fruit.
The fact that to express ourselves we all use images which, curiously, are borrowed from our other source of senses. If a word is lacking in one domain because there is no precedent, the easiest thing to do is to look for an expression in another area, which, by association, may also evoke the new form. We usually say that Geraniol smells like a rose, it is because the rose essence smells of Geraniol, which is one of its ingredients. This is how we evoke the unknown as a function of a known.
While expressing ourselves, we must be extremely careful in the choice of images, groupings & must avoid all approximations to avoid confusions. To describe olfactory sensations objectively, one must be able to create neologisms (as in music) by fitting a word to an olfactory sensation arising through a chemical substance, a word which will invariably become the objective term to describe the odor of the well – defined aroma chemical.
We have ways of communicating our olfactory sensations - our emotions in this field. Communication requires the same effort of imagination needed for creation. A perfumer, who has been able to conceive & create a formulation, must find the words to explain it to himself & above all to others. Thus, for expressing the olfactory sensations in a more correct & convenient way following is the list of some common Odor families & Other Terminologies used in aroma chemicals.
ODOUR FAMILIES
1.Aldehydic-Fatty aldehydes type
2.Animalic-Musk Tonquin, Castoreum, Civet, Ambergris
3.Balsamic-Mild, sweet, vanillic with a slightly woody background e.g. Tolu Balsam & Peru Balsam 4.Citrus-Reminiscent of citrus fruits like Orange, Lemon, Lime, Mandarin, Tangerine, Bergamot
5.Cool-Clean, fresh, green, citrus, minty like
Menthol, Mint Oils
6.Earthy-Musty, stale smell of freshly turned soil e.g.Ambergris
7.Ferny-Special green quality punctuated with woodiness from the stem - Neofolione, Undecavertol
8.Floral-Combined fragrances of various flowers
9.Fruity- Suggestive of any edible fruits
10.Fungal-Odour of Moulds, Mushrooms, Fungi like Hydratropic Aldehyde-Dimethyl Acetal
11.Grassy- Green& leafy with a slight touch of sweetness reminiscent of freshly cut grass
12.Green-Fresh, leafy scent
13.Hay-Sun dried grass
14.Herbaceous-Grassy, green, spicy, somewhat medicinal like Thyme, Hyssop, Calamus, Chamomile
15.Honey-Sweet, heavy & syruppy with waxy background like Phenyl Ethyl Acetate, Phenyl Ethyl Methyl Ether
16.Leather-Imparted to the hides of animals during tanning process - It is pungent & smoky, slightly sweet e.g. PTBCH, Isobutyl Quinoline, Birch Tar
17.Mossy-Earthy, green, herbaceous & ferny It is suggestive of aromatic lichens& mosses like Oakmoss, Treemoss, Seaweed
18.Nutty-Hint of oiliness associated with crushed nuts like Bitter Almond
19.Smoky-Burning of odorous woods resulting in sweet smelling smoke
20.Spicy-Pungent& sharp stimulating the senses of smell& taste
21.Tobacco-Odour of cured, aged & cased tobacco, with light touch of green background
22.Woody-Woods & Roots
Other Terminology
1.Body-Fullness or richness-main fragrance theme
2.Cloying-Extremely sweet or long lasting, lingering fragrance
3.Depth-Fragrance, which are rich, full bodied & profound
4.Diffusive-Ability of a fragrance to spread quickly when released from the bottle
5.Dry -Absence of sweetness or powdery note
6.Flat -Lacking in lift, diffusiveness, character & distinction
7.Fresh-Effect introduced into a fragrance by the use of a citrus or certain aldehydes. Or Clean, invigorating scent of early morning air Or Mild ozonic smell & typified by green, citrus notes.
8.Harsh-Crude, unbalanced, rough & pungent odour
9.Heady-Powerful, stimulating & in toxicating
10.Heart-Central & decisive part or main constituent, core or base of a composition which gives character
11.Heavy-Excessive Richness Or Odour, which requires time & effort to be recognized
e.g. Musk Xylol Or Generally too sweet & balsamic
12.Lift -Brilliant top note with wide diffusiveness
13.Light-Neither sweet nor cloying with a fresh note that is predominant Or Easily and quickly recognized in materials with low boiling points
14.Liqueur-Sweet and fruity with a flavour top note and alcoholic overtones
15.Mellow-Something fully matured, mild and pleasing. Or in perfumery a well rounded or smooth perfume
16.Musty -Mouldy, damp and possibly even fungalreminiscent of the atmosphere in an unventilated room
17.Resinous-Odours of gums exuded from trees particularly pines and other evergreens
18.Rich-Possesses depth and fullness of body
19.Rounded-First whiff immediately suggests balance, smoothness and harmony
20.Sharp-Strong, penetrating and often pungent
21.Smooth-Perfectly blended one - harmonious, balanced and rounded
22.Sweet -Rich fragrance with the ambrosial characteristics of a sweet taste.
23.Thin-Lacks body and richness
24.Top Note-Initial fragrance impression Or Most volatile portion of the composition to make quick impression on user
25.Velvety-Soft and smooth, lacking harsh chemical notes
26.Warm-Stimulating, full-bodied, rich & possessing depth
DR.PRASHANTKUMAR IS WORKING AS MANAGER-RESEARCH&DEVELOPMENT IN PRIVI ORGANICS-INDIA. DR.PRASHANTKUMAR HAS 12 YEARS OF INDUSTRIAL EXPERIENCE IN AROMA CHEMICALS,FRAGRANCE&FLAVOUR FORMULATIONS. MR.NAVEEN&MR.SHARMA ARE WORKING IN PRIVI ORGANICS AS RESEARCH SCIENTISTS. PRIVI ORGANICS LTD IS ONE OF THE LEADING AROMA CHEMICAL MANUFACTURERS FROM INDIA. www.privi.com
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