Sensory evaluation: from food to fragrances

Lise Dreyfuss and Huguette Nicod
Adriant, France

Pascale Elmalan
Takasago, France

Florence Sponton
Nestlé, France

Hélène Azoeuf
Adriant, France

INTRODUCTION

Faced with the increasing expectations of consumers towards pleasant and attractive products, the offer of fragranced products has become plethoric. Indeed the consumer needs a change of fragrances depending on the occasion or season. He wants “fresher” fragrances in summer, and “richer”, “more colored”, “funnier” ones in winter. “We must be able to interpret olfactory ways of today's generations which are very different”, said Coty Prestige President (Prevost, 2006).