The flavor and fragrance industry is a sub-industry of specialty chemicals. This paragraph combs the characteristics of the flavor and fragrance industry chain and finds that the synthetic fragrance industry has a diversified product structure that can meet differentiated needs and has high customer stickiness; the industry has high synthetic process barriers and has It is an excellent track to help the formation of an oligopoly structure. Product introduction: mainly synthetic flavors and fragrances, rich in variety The product structure of the Kingdom of Flavors and Fragrances is diversified. Perfume is a compound that can bring fragrance, and it is the raw material used to formulate flavor, while flavor is a mixture obtained by mixing a variety of spices, and the relationship between the two is inseparable. Flavor and fragrance products are widely used in food, daily chemicals, tobacco and other fields. After hundreds of years of development, the world has formed a complete industrial chain for the production of flavors and fragrances from plant, animal extracts and petrochemical raw materials. According to the source, fragrances are divided into natural fragrances and synthetic fragrances. Natural fragrances: including plant fragrances (citronella essential oil, lemon essential oil, rose essential oil, etc.) and animal fragrances (ambergris, castoreum, civet fragrance, etc.). Natural fragrances have limited sources of raw materials and higher prices, but they are closer to natural fragrances . Synthetic perfume: It is synthesized from basic petrochemical products (benzene, toluene, isoprene, etc.), with a wide range of raw materials and low production costs. The fragrance can be obtained after being blended by the perfumer, which can be applied to the end consumer market. According to different usage scenarios, flavors can also be divided into edible flavors, daily chemical flavors, and so on.

Nowadays, the binary digital information produced by the combination of 0 and 1 permeates every corner of our lives. Reason and hard-cold seem to have the upper hand, but we have not treated our senses badly; from the progressive coverage of appearance and cuteness, With the spread of the two-dimensional and three-dimensional image, the pursuit of sensory satisfaction has become a rigid need. In fact, in the past two decades, marketers and scholars in European and American countries have gradually realized the powerful role of unconscious stimulation and have been exploring how to use their senses to impress consumers. For example, a high-end restaurant will provide a variety of exquisite goblets, because drinking red wine with a goblet is more delicious than drinking with a water glass; when advertising a cake, you can put a shiny fork on the right side. This advertisement is better than no fork. Is more attractive. In recent years, many new researches have been carried out around "embodied cognition", an emerging field of psychology. Embodied cognition refers to the strong connection between physical experience and mental state. Physical experience can "activate" mental sensations, thereby affecting our various decisions. According to experiments conducted by professors at Yale University and the University of Colorado, people who hold hot drinks in their hands are more likely to think strangers are friendly than people who hold cold drinks; in a warm environment, people are more likely to follow the crowd. A large number of companies have already begun to use the senses' influence on our decision-making for sensory marketing. Its marketing activities are mainly aimed at consumers' sense of sight and hearing, because sight and hearing are our main channels for receiving information; while the use of touch and smell is less. Today, when marketing methods continue to be refined and in-depth, unique sense of smell and touch will become a resource that marketers can vigorously dig. This is because the sense of smell is always open, we can easily close our eyes or divert our eyes to avoid visual advertising messages, but the sense of smell cannot be actively closed. Tactile sensation can trigger consumer cravings. When a doctoral student (AnoukFestjens) from the University of Leuven in Belgium (KULeuven) and two professors tested on female college students, they found that girls who had touched boxers were more impulsive to consume than girls who had touched T-shirts. . The closer you are to the stimulus, the more you desire it Why is the sense of touch an effective consumer incentive? Because it can shorten the distance between you and the stimulus, the closer you are to the stimulus, the more you desire it. We have all had many experiences of impulsive shopping. Think about it, after you (especially a woman) try on clothes or try something that looks delicious, is it more likely to spend money to buy? This is the fundamental reason why businesses ...

Whenever mentioning "chemical feeling", most people will naturally use it as a derogatory term to describe the feeling of cheap perfume. Some people think that this kind of chemical feeling does not exist, because perfume itself, as an industrialized product, is essentially chemical in nature. The impression of chemical feeling mainly comes from artificial flavors, and artificial flavors are widely used in various daily necessities, such as shampoos, detergents, shower gels, etc...The addition of odors is mainly to cover up these The original smell in the product, or the cheapest way to add fragrance. Therefore, when a lot of artificial fragrances are used in the formula of perfume, it is inevitably reminiscent of daily necessities. In life, various natural gas smells are actually very complicated. For example, the orange flavor, when the orange is opened, thousands of odor molecules burst out, and the strongest and most obvious molecules are condensed together, so it gives us the feeling of "orange flavor". The artificially synthesized orange flavor only simulates the most important odor molecules. Although it can make people smell orange immediately, it lacks hundreds of scent details. Therefore, when we smell cheap orange perfume, this lack of detail is actually chemical. The invention of artificial tube essence has added more possibilities to perfumers, got rid of the constraints of nature, created more new scents, and made many previously impossible ideas possible. The invention of artificial flavor greatly reduces the production cost of perfume and expands the production scale of perfume. Since then, perfume is no longer the patent of European aristocracy. It can be said that 99% of perfumes on the market are not purely natural. The difference is that the proportion of natural perfumes is different. On this issue, not everyone is very good at reaching consensus. Because everyone's experience of perfume is different, it is easy to distinguish from the nose after smelling hundreds of perfumes, which perfumes have a higher proportion of natural fragrances, which perfumes have strong natural fragrances, and which perfumes have artificial fragrances. Proportion. Artificial flavors are also divided into three to six or nine grades. Good artificial flavors are comparable in complexity to natural flavors, and the price is even higher. Artificial fragrances can be said to be equivalent to where the bones of perfumes are. They make perfumes have a sense of hierarchy and each has its own merits. The world of smell is so wonderful and colorful. The sense of smell is the most mysterious sense in the human body. It is always worth exploring, discovering new smells, and finding new love.

Looking at the back or bottom of the perfume box, we can see the alcohol content of the perfume. Common alcohol accounts for between 72% and 81%, and the most common ratio is 80%. So the question is, the alcohol content in perfume is so high, much higher than the proportion of essential oils, but why the taste of alcohol is not obvious? The discovery of alcohol In human history, when and how alcohol appeared, there is still no conclusion. There is only a related hypothesis as to why humans have the ability to metabolize alcohol. It is said that human ancestors primates often ate overripe fruits and competed with natural selection to leave genes. The earliest alcoholic beverage found by archaeology was found in a prehistoric tomb near Haifa, Israel. It belonged to the Neolithic period more than 10,000 years ago and was fermented from wheat and barley. Pottery pieces dating back about 7000 BC were unearthed at the Jiahu site in Henan, China. Residue analysis revealed traces of ancient wine made from grapes, hawthorn, honey and rice. According to the Guinness Book of World Records, the earliest evidence of winemaking dates back to Georgia around 6000 BC. However, there is still a long way to go from alcoholic beverages to the use of alcohol to make perfumes. The discovery, purification and use of alcohol components have been experienced in the middle. First, the pungent smell of alcohol that many people remember is not the smell of alcohol itself, but the smell of impurities in alcohol. Industrial alcohol is produced by the hydration reaction of ethylene, which is derived from petroleum. This kind of alcohol contains methanol and cannot be eaten or used for medical purposes or used to make perfume. Alcohol that most people come into contact with is usually made by fermenting corn and sugar cane. It contains impurities such as acetaldehyde and fusel oil. These impurities have a pungent odor. One of them is specifically made into denatured alcohol to warn people not to drink it, and at the same time avoid the taxes imposed on alcoholic beverages in many countries. In the early days, denatured alcohol would add dangerous methanol, but now it’s not so frantic. It would add bittering agents, emetics, unpleasant pyridine or kerosene, and sometimes dyes to show distinction. The alcohol in high-end perfume is fermented with grapes. From the beginning, the impurities are much less. After the didealdehyde treatment, it is finally made into denatured alcohol without unpleasant substances and coloring agents. The smell of impurities is almost negligible. The most extravagant way is to age the alcohol itself with balsam, iris, animal scent, etc. The smell of pure alcohol is very weak, and I can even think of it as a rose. Second, after the perfume is sprayed, the alcohol will generally evaporate quickly, leaving only a variety of spices. This is not like what some people say on the Internet. It is because the saturated vapor pressure of alcohol is the largest (R...

Hello Recently we are preparing for the live broadcast of the Canton Fair.If you are free welcome to our living room ,we will talk some details about fragrance oilS and the caution of different application using the fragrance,like candles,perfume,soaps ; and also essential oils for skin care WELCOME Katharine Zheng TEL:+8618756574944 Email:katharine@yr-mrstrong.com Whatsapp:+8618756574944 Alibaba:https://ynrxj.en.alibaba.com/ Google:www.yr-mrstrong.com/

Do you know camphor can be found on the market under three different colors? After distillation and rectification under vacuum it is filter pressed and 3 fractions of oil are produced known as white, yellow and brown camphor. The brown and yellow camphor is toxic and carcinogenic since it contains safrole and is not used in aromatherapy. Brown and yellow camphor are considered to be more toxic because they contain a higher percentage of safrol. Only the white camphor oil is used and has a clear and fresh smell. Camphor oil can be used in aromatherapy, cosmetic & medicinal applications. Benifits: 1. Stimulate and improve circulation, digestion, and metabolism 2. Relieve flatulence 3. Disinfect skin 4. Eliminate insects and head lice 5. Temporarily numb areas of the body experiencing pain, functioning as a local anesthetic. 6. Diminish feelings of anxiety and nervousness, among other nervous disorders 7. Decrease the intensity of spasms and cramps 8. Boost libido 9. Soothe pain, inflammation, and irritation 10. Have a cooling, soothing, refreshing scent 11. Clear the respiratory tract of congestion to promote easier breathing 12. Address and prevent infections, both externally and internally.