Sensory evaluation: from food to fragrances

When a person comes into contact with a fragrance, they experience sensations that are unique to him or her.

Sensory evaluation: from food to fragrances

Lise Dreyfuss and Huguette NicodAdriant, France

Pascale ElmalanTakasago, France

Florence SpontonNestlé, France

Hélène AzoeufAdriant, France


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).


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