Damien L. Berthier, Jérôme Girard, Katharina M. Fromm, Andreas Herrmann
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Fixative effect of 2-oxo-2-phenylacetates in fine fragrance and eau-de-toilette applications
The evaporation of fragrances with volatilities spanning over several orders of magnitude results in a shift of the olfactive impression of a perfume over time. Fixatives have repeatedly been used to slow fragrance evaporation in multiple perfumery applications. We developed a simple and reliable method to measure the evaporation kinetics of individual fragrances in a model perfume and analysed the fixative effect of 2-oxo-2-phenylacetates (α-ketoesters) on perfume evaporation. 2-Oxo-2-phenylacetates, some of which have been described as light-sensitive profragrances, are commercially available or readily prepared by esterification or transesterification of commercial starting materials. (−)-Menthyl 2-oxo-2-phenylacetate afforded single crystals that were suitable for X-ray crystal structure analysis. 2-Oxo-2-phenylacetates were found to have a fixative effect on the evaporation of fragrances with volatilities below 5000 μg L−1 in fine fragrance and eau-de-toilette applications. The molecular structure of the compound rather than its molecular weight had an impact on the fixative effect to some extent.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.