|
WELCOME TO THE SCENT OF THE MONTH: 2010 |
|
DID YOU KNOW….?! SCENT AND CHEMISTRY Isomers: Molecules that are exactly the same except for minor changes in their orientation can smell completely different. The left handed isomer of carvone smells like spearmint and the right handed isomer smells like caraway.
PERFUMERY Ambergris is the vomit from a Sperm whale and was traditionally used as a perfume fixative. Fixatives are compounds that reduce the evaporation rate, increase perceived odor strength, and improve stability of a perfume. Today most fixatives are synthetic compounds.
“The Juice” is what perfumers call perfume.
FOOD The Maillard Reaction also known as the “browning reaction” occurs when the amino acids and sugars in a food are heated and combine to form new aromas and flavors. The Maillard reaction is responsible for the delicious smell of cooked meat and sugar, the brown color of cooked foods, gives toast its distinctive flavor, beer its distinctive color, and self-tanning products the power to turn skin brown. It is responsible for hundreds of flavor compounds, and is used to make artificial maple syrup.
|
|
© 2008 RSH Enterprises LLC |
|
The Scents of September + October |
|
Scent Winners for 2010 Scent Winner for January = Air when it snows Scent Winner for February = Chocolates Scent Winner for March + April = Crocuses Scent Winner for May + June = Lilacs Scent Winner for July + August = BBQ Ribs
|
