Jan 2, 2018
Fragrantica is an online encyclopedia of perfumes, perfume magazine and a community of perfume lovers. Fragrantica informs their readers about new perfume launches, about famous fragrances and less-known scents.
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Fragrantica is an online encyclopedia of perfumes, perfume magazine and a community of perfume lovers. Fragrantica informs their readers about new perfume launches, about famous fragrances and less-known scents.
The idea of this #GoodAds applies to perfume design and all things creative, too. Philosophically, hashtag#RickRubin articulates this best: “Art is about the maker. Its aim: to be an expression of who we are.” This perspective underscores the belief that authentic artistic expression emerges from the creator’s unique identity and life journey. Expanding on this idea, Rubin observes, “The act of creation is an attempt to enter a mysterious realm—a longing to transcend. What an artist creates allows us to share glimpses of an inner landscape, one that is beyond our understanding." Art is our portal to the unseen world! Through art, creators offer audiences a window into their personal experiences and emotions, fostering a profound connection between the artist and the observer. This is something energetic and distinctive, something AI or another creator can never fully replicate. “The goal of art isn’t to attain perfection. The goal is to share who we are. And how we see the world.” When I create, the essence of my work lies in its capacity to convey my genuine perspective and inner state or the client's goal(s) rather than pursuing the creation of a formula.
Well done, Ogilvy UK.
Study: Taste of Milk is Impacted by Its Packaging.
Study: Taste of Milk is Impacted by Its Packaging.
The dairy industry strives to preserve the quality and safety of milk products while maintaining the freshest possible taste for consumers. The industry has largely focused on packaging milk in light-blocking containers to preserve freshness, but more needs to be understood about how the packaging influences milk flavor. However, a new study in the Journal of Dairy Science®, published by Elsevier, confirms that packaging affects taste—and paperboard cartons do not preserve milk freshness as well as glass and plastic containers.
Lead investigator MaryAnne Drake, Ph.D., of the North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA, explained that "milk is more susceptible to packaging-related off-flavors than many other beverages because of its mild, delicate taste." Besides light oxidation, "milk's taste can be impacted by the exchange of the packaging's compounds into the milk and by the packaging absorbing food flavors and aromas from the surrounding refrigeration environment."
To quantify the flavor impacts of packaging, the researchers examined pasteurized whole and skim milk stored in six half-pint containers:
Paperboard cartons
Three plastic jugs (made from different plastics)
A plastic bag
Glass as a control
The milk was stored in total darkness to control for light oxidation and kept cold at 4°C (39°F). The samples were tested on the first processing day, then again at 5, 10, and 15 days after. A trained panel examined the sensory properties of each sample, and the research team conducted a volatile compound analysis to understand how the packaging was intermingling with the milk. Finally, the samples underwent a blind consumer taste test on day 10 to see whether tasters could tell any difference between milk stored in the paperboard carton or the plastic jug compared with milk packaged in glass.
The results showed that package type does influence milk flavor, and skim milk is more susceptible to flavor impacts than whole milk. Of the different packaging types in this study, paperboard cartons and plastic bags preserved milk freshness the least due to the paperboard's absorption of milk flavor and the transfer of paperboard flavor into the milk. Milk packaged in paperboard cartons showed distinct off-flavors as well as the presence of compounds from the paperboard. The final results show that, while glass bottles remain an ideal container for preserving milk flavor, plastic containers provide additional benefits while also maintaining freshness in the absence of light exposure.
These findings are especially relevant for considering how young children consume and enjoy milk since paperboard cartons are the most widely used packaging for school meal programs in the United States. Therefore, industry and policymakers should seek new package alternatives for milk served at school since off-flavors may affect how young children perceive milk in both childhood and adulthood.
When it comes to enjoying the milk taste, the packaging plays an important role. Not only does it affect the taste of the milk, but it also helps to keep it fresh and safe. When milk is packaged correctly, it can help to preserve its unique flavor, texture, and appearance. If the packaging isn't done correctly, the milk can spoil quickly, leading to a change in flavor and an unpleasant taste. Milk packaging also plays an important role in preserving the nutritional qualities of the milk. Oxygen can get in and spoil the milk if the packaging is not airtight, causing the milk to become oxidized, which affects the taste and nutrition of the milk.
Lead investigator MaryAnne Drake, Ph.D., of the North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA, explained that "milk is more susceptible to packaging-related off-flavors than many other beverages because of its mild, delicate taste." Besides light oxidation, "milk's taste can be impacted by the exchange of the packaging's compounds into the milk and by the packaging absorbing food flavors and aromas from the surrounding refrigeration environment."
To quantify the flavor impacts of packaging, the researchers examined pasteurized whole and skim milk stored in six half-pint containers:
Paperboard cartons
Three plastic jugs (made from different plastics)
A plastic bag
Glass as a control
The milk was stored in total darkness to control for light oxidation and kept cold at 4°C (39°F). The samples were tested on the first processing day, then again at 5, 10, and 15 days after. A trained panel examined the sensory properties of each sample, and the research team conducted a volatile compound analysis to understand how the packaging was intermingling with the milk. Finally, the samples underwent a blind consumer taste test on day 10 to see whether tasters could tell any difference between milk stored in the paperboard carton or the plastic jug compared with milk packaged in glass.
The results showed that package type does influence milk flavor, and skim milk is more susceptible to flavor impacts than whole milk. Of the different packaging types in this study, paperboard cartons and plastic bag preserved milk freshness the least due to the paperboard's absorption of milk flavor and the transfer of paperboard flavor into the milk. Milk packaged in paperboard cartons showed distinct off-flavors as well as the presence of compounds from the paperboard. The final results show that, while glass bottles remain an ideal container for preserving milk flavor, plastic containers provide additional benefits while also maintaining freshness in the absence of light exposure.
These findings are especially relevant for considering how young children consume and enjoy milk since paperboard cartons are the most widely used packaging for school meal programs in the United States. Therefore, industry and policymakers should seek new package alternatives for milk served at school since off-flavors may affect how young children perceive milk in both childhood and adulthood.
When it comes to enjoying the milk taste, the packaging plays an important role. Not only does it affect the taste of the milk, but it also helps to keep it fresh and safe. When milk is packaged correctly, it can help to preserve its unique flavor, texture, and appearance. If the packaging isn't done correctly, the milk can spoil quickly, leading to a change in flavor and an unpleasant taste. Milk packaging also plays an important role in preserving the nutritional qualities of the milk. Oxygen can get in and spoil the milk if the packaging is not airtight, causing the milk to become oxidized, which affects the taste and nutrition of the milk.
#Doyousmell? GrandLife (@sohograndhotel x @theroxyhotelnyc) interviewed Founder Mindy Yang (@GoDolceVita) about NYC scents, multi-sensory experiences and more. Read about it here: https://bit.ly/2OdEPrW
This video is about Mindy Yang, Founder of Perfumarie a fragrance concept store in Soho, NYC.
Perfumer & Flavorist: Forward-Thinking Fierce Fragrances.
Perfumarie is trending on Reddit:
“So I finally did it. I put on my big girl britches, dragged myself and a girlfriend to the eastern most terminus of SoHo, and braved the 25-course sniffing menu at Perfumariē. And it certainly was.
For the truly fragrance-addicted, I'd say that this experience is only slightly different than your usual browsing. For me, this consists of smelling through every, single, new thing in Twisted Lily every couple of months. I generally don't know about whatever it is I am smelling and have no preconceived notions about any of the fragrances. I like what I like, I move on from what I don't.
With that said, there is something pretty neat about blind sniffing a line-up that you KNOW will contain fragrances you’d ordinarily avoid. When I walked in, I told the super lovely fragrance attendant that I was looking forward to seeing whether I really am my Niche Scum flair. I was sort of hoping that I'd fall in love with whatever the celebrity scent offering of the month was, because wouldn't that just be the gag? I wanted to challenge my preconceived notions and identify whether or not I really do know what I like.
Guess what people. That gag does not work on me. (you are so SHOCKED.)
I sniffed through 25 fragrances, arranged ostensibly (though I did not ultimately agree that the line-up was linear or even that there was a coherent line of reasoning) from lightest to strongest. Included in the line-up were aroma chemicals (which would not be safe for skin sampling) and artistic fragrance compositions (also unsafe for skin testing). The fragrance attendant provided us with golf pencils and paper to write notes as we sniffed and to make sure to note that which we'd like to try on skin.
According to my notecard (which Perfumarie actually scans and emails you after the fact,) I noted 9, 12, 13, 19, 22, 24, and 25 (which turned out to be Jovoy Private Label, a scent recommended by a friend and that I have worn, but did not recognize it in this line up. Apparently, I'm good, but I'm not quite that good).
I was OBSESSED with the Methyl Pamplemousse, which smelled like all the most floral bits in a super fancy sushi plate: fresh grated wasabi, pickled ginger, starchy rice, umami; and the Floralozone, which is petrichor perfection. Too bad they were both skin-unsafe.
I also circled and noted each of the Olfactory Art compositions by Christophe Laudamiel as gorgeous and obsession-worthy as well as his clothing spray (which...is amaze). I don't know what it is, but Mr. Laudamiel's scent compositions trigger both instant familiarity and total je ne sais quoi. They totally and completely excited me as both things I wanted to smell like that just fit ME and things I hadn't smelled before. I ended up purchasing his scent Spacewood (which is just...SO. WEIRD.) (which is just...SO. WEIRD.). The scent attendant was pretty surprised that the majority of things that fascinated me were composed by Mr. Laudamiel and encouraged me to come back for a notes in tea workshop he may be hosting in the next week or so. 10/10 y'all should check out his new line The Zoo.
So, low lights: I did not discover anything I could actually try on my skin (that i didn't already own a sample of).
High lights: I discovered Christophe Laudamiel and his line The Zoo (which is not on Fragrantica?!); I confirmed that I'm not a poseur.
TL;DR: if you are in NYC, this was a super fun experience I am likely to repeat and is well worth checking out.
Edit: I just noticed all my links were missing! wtf? Now they are not.”
Read the full ORIGINAL POST with comments HERE.
Though it sounds like a new cocktail bar in Manhattan, Mindy Yang, founder, Perfumarie, is using alcohol differently. She and her team in Soho are creating scent experiences in the Lafayette Street fragrance studio in New York City. Open seven days a week, the chic boutique offers a unique educational opportunity for both customers and brands. Customers are invited to experience each of the fragrances on tap to better understand how the fragrance works directly on their skin and to hone in on their scent preferences. Perfumarie’s clients include brands and marketers who showcase new formulations and fragrances, as well as reviving classics in the concealed taps.
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