Design and Optimisation of Green Scented Products
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 38806
Special Issue Editors
Interests: biotechnology and biochemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural and synthetic fragrant molecules are complex substances associated with positive emotional effects. However, the synthetic fragrant molecules used in many scented products have been associated with human allergic reactions, endocrine-disrupting properties, and negative environmental impacts linked with contaminated waterways. Concerned about these issues, consumers today prefer products scented with naturally sourced ingredients in their composition. Nevertheless, contrary to common belief, the production of many natural fragrances represents a higher negative environmental impact than the production of synthetic counterparts. In this context, innovative and sustainable ways to produce natural fragrances and greener extraction technologies have been proposed as an attempt to circumvent some of these problems, but there is still plenty of room for improvement in this regard.
Another complex and challenging issue is the performance of fragrances from scented formulations. This is because the creation of a successful scented product is not a simple procedure enclosed in pure artistic creativity; instead, it is a long, costly, and complex process, where a high number of ingredients with different physicochemical and psychophysical properties are combined, and dozens or even hundreds of combinations are tested until the desired scent is achieved. In fact, if a fragrance performs well in a certain product formulation it does not necessarily mean that it will also be successful in a different one. This justifies the need for further research in this field, developing technologies to improve and predict the performance of fragrances from complex mixtures.
Therefore, this Special Issue aims to highlight eco-friendly ingredients sourcing and extraction, innovative analytical methodologies to fingerprint the odor space of scented products, the development of sustainable scented formulations, and the sensory evaluation of consumer products. Discussions of fragrance delivery systems and technologies developed to protect and carry fragrant ingredients to the target point are encouraged.
Prof. Dr. Manuela Pintado
Guest Editor
Dr. Patrícia Costa
Co-Guest Editor
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Keywords
- sustainably-grown plant species
- fragrant molecules
- green chemistry
- fragrance performance
- encapsulation
- green formulations
- sensory analysis
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