Flavor & Fragrance

Browse by Olfactive Family


BOC Sciences has directed sincere efforts toward providing customers with top quality products designed for optimum flavoring and smell.

For customers convenience, we classify products on the basis of olfactive family. Besides, you can enter CAS, FEMA, odor description and taste description in the searchbox.

More attention must be paid to the flavor & fragrance (F&F) industry: the total market has been continuously increasing from US$ 9.6 billion in 1995 to nearly double in a decade (US$ 19.9 billion in 2007), and the top 10 companies accounting for nearly 70% of this market.

Fragrance are composed of chemicals. The classification of odors has long been discussed, and different classifications have been proposed, but none of the yet proposed odor arrangements has gained wide acceptance or empirical confirmation. The reason for this is that we are still taking small steps in understanding the perception of odors. The olfactory perception at molecular level and the identification of the receptor cells were exceptional landmarks in this field (Buck and Axel, 1991; Turin, 2002, 2005), though the bridging between fragrances and perceived sensations are not yet developed.

Early odor classification systems were largely based on individual expertise of botanists, chemists, or perfumers and have mainly ruled out experimental confirmation. Someone have sought to describe the human olfactory space using statistical descriptors based on odor profiles, semantic descriptions, and similarity data. There is a proposed methodology called perfumery radar (PR) that intends to improve perfume classifications based not only on a classification of pure fragrances but also their evaporation process and their odor intensity. The PR methodology considers that among all the fragrant species present in a perfume mixture there will be some that produce a stronger sensation, thus contributing more significantly to its overall scent.

Eight families were selected below as the most commonly used terms for the classification of pure fragrances.
i. Citrus: As the name indicates, the citrus family of fragrances meas freshness and lightness from citrus fruits like lemon or orange. The first ‘Eau de Cologne’ ever made belonged to this family.
ii. Fruity: from natural fruits like apple, banana, or raspberry.
iii. Floral: Made up of flowers (e.g., geranium, jasmine, or rose); is one of the most widely used families for feminine fragrances. Single floral notes are capturing the fragrant spirit of a particular flower.
iv. Green: typical botanical notes with scents of fresh leaves or stalks and mown grass or with reminiscent freshness. Examples are vertocitral, or hexenyl benzoate.
v. Herbaceous: more complex scents than green, often found in low-growing plants. Typical examples are sage and mint.
vi. Musk: characteristic from the musk deer and musk oxen. The odorants of this family when used in perfumes often act as fixatives (components that fix other fragrances in the solution).
vii. Oriental: Associated to amber species, often including warm scents. Their opulent bouquet includes intoxicating and intensive substances such as spicy, earth, balsamic, tobacco, leather, waxy, and mossy, often accompanied with exotic flowers and spices.
viii. Woody: Generally as woods like cedar, sandalwood, or patchouli. A classification of fragrances as camphoraceous was included in this family.

Figure 1. Olfactive PyramidFigure 1. Olfactive Pyramid

Perfumery Radar: A Predictive Tool for Perfume Family Classification. Miguel A. Teixeira, Oscar Rodrıguez, and Alırio E. Rodrigues. Ind. Eng. Chem. Res. 2010, 49, 11764–11777