Root

The Science of Scent

Is galbanum made up only of fragrant compounds?

Known for its green notes, galbanum also contains compounds that do not readily evaporate. This study examined the structures and amounts of the material left behind, as well as the fraction released into the air, to better understand the ingredient as a whole.
The Science of Scent

Does drying or distillation change the scent of patchouli?

How do fresh patchouli leaves, dried leaves, and essential oil differ in scent? This study explored the relationship between minor constituents and manufacturing steps, which the main compounds alone cannot fully explain.
The Science of Scent

Can Enzymes Select the Right Forms of Sandalwood Fragrances?

A 2024 study explores selective enzyme routes to four sandalwood fragrance ingredients, with distinct stereochemical and environmental trade-offs.
The Science of Scent

How Does Rose Species Change the Composition of an Extract?

Four rose species extracted with the same liquefied-gas solvent showed different relative chemical profiles, without establishing an odor-quality ranking.
The Science of Scent

Can Cold Plasma Make Lavender Essential Oil Easier to Extract?

A pilot study tested whether brief cold-plasma pretreatment could improve lavender oil recovery and reduce distillation time and energy.
The Science of Scent

Does Flower Storage Time Change Ylang-Ylang Essential Oil?

Experiments on Réunion compared flower storage and harvest times, separating oil yield and relative composition from untested sensory quality.
The Science of Scent

Can We Selectively Make a Jasmine Fragrance’s Molecular Form?

Enzyme and chemical reactions selectively produced a Jessemal stereoisomer, with a 95% final-step yield but 18% overall yield.
The Science of Scent

Can a Small Catalyst Make Ambrox?

A confined small-molecule catalyst favored the desired ambrox stereochemistry. Yield, selectivity, solvent recovery, and environmental limitations remain distinct questions.
The Science of Scent

Does Musk Sensitivity Depend on Your Receptors?

A study of three odorant receptors connects musk detection thresholds with receptor responses and genetic variation.
The Science of Scent

Can a Green Note Make Vanilla Smell More Like Rum?

A green-smelling compound enhanced vanilla’s rum-like character in expert assessments and changed cultured-cell receptor responses, without proving a direct perceptual mechanism.