How Personal Culture Effects our Sense of Smell
I think it’s pretty obvious that I love natural essential oils and absolutes, and in the past I was resolute about using only natural ingredients in my perfumes. However, I have to admit that the synthetic raw materials we have been learning over the past few weeks have been compelling in their own way. In three weeks we have covered about 90 synthetic raw materials and 60 natural raw materials, and I want to share some of the names and scent descriptions of the synthetic raw materials, just for fun.
Phenyl ethyl alcohol smell like pink rose petals.
Aldehyde C14 smells exactly like the peach Victoria’s Secret lotion all the girls in my high school wore.
Veltol +, also known as ethyl maltol, smell like all the foods at a carnival mixed into one - caramel apples, buttered popcorn and cotton candy - amplified and sitting right in front of your face.
Methyl octinecarbinate smells like the violet candies in the old-school packaging that my roommate used to buy.
Cashmeran smells ambery, crossed with pine. Like a handsome man taking a walk in the woods, wearing a scarf.
Amyl salicylate, which my teacher says smells like “fantasy clover” makes me think of Don Draper and what his after-shave would smell like. The color of Polo Ralph Lauren navy blue, clean and sort of common.
What’s interesting is that one’s sense of smell relies so much on an individual’s memory and culture. To take a broad example, the french students in my class have no problem recognizing raw materials classified in the anise family. Anise is flavor of licorice, and a main ingredient in pastis, a french liqueur. When I smell anise, I think of cinnamon. To take a more personal example, I have no problem identifying methyl iso eugenol. To me, it smells like the Knight’s house on Chappaquiddick Island off of Martha’s Vineyard. My family visits in the summer, and the house smells a little musty from being locked-up in the winters, like the ashes from the fireplace, and the wood with which the house was built. Technically, methyl iso eugenol is classified as spicy, but each time I sniff it this image crops up in my mind, and the classification is neither here nor there. Of course, we are reminded that to really know a raw material, we must blend with it and see how it behaves in formulation.


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