Parfum analysis at BeC: not only essential oils

Flavors, essential oils and perfumes play a key role in appealing cosmetic consumers as commonly known by marketing experts.  “Olfactory memory” is an unconscious mechanism that influences learning process and is able to stimulate other senses. Until Second Industrial Revolution (1870) perfumes were only obtained from essential oils or natural extracts (from animal or vegetal origin), but the organic chemistry opened the way to new cheaper and more accessible synthetic molecules rather than natural perfumes. Nowadays, perfume companies utilize synthetic molecules and nature‑identical fragrances (endowed with a defined flavor) that make them easy to blend with essential oils to design more sophisticated fragrances.

oli_essenzialiPerfume factories usually holds expensive patents for their own blends so that they are allowed to indicate them in the list of ingredient (INCI) with the term “Fragrance / Parfum” without any legal obligation to specify chemical composition. While this position protects intellectual properties of perfume factories, it definitely allows to omit in ingredients list some regulated or banned substances (i.e. some preservatives, dyes and sunscreens) in spite of consumer safety. In order to primarily protect consumers, the European Parliament Directive 2003/15/CE identifies 26 fragrance allergens (found  mainly in perfumes)  that have to be indicated in mandatory way on label when they are beyond of a certain concentration. Moreover, the adoption of the European Regulation  (CE) n.1223/2009  implicate – for cosmetic products  and perfumes – the mandatory drafting of the Product Information File (PIF) with punctual information on toxicological data of each ingredient, substituting the outdated technical dossier.

The importance to operate serious qualitative control on fragrances stimulated many fragrance producers to test their products – for quality assurance and certification – in order to get all information for PIF drafting. Our analysts in BeC laboratories can perform a variety of tests to fulfill technical data:

  • Qualitative and quantitative analyses of essential oils and other volatile mixtures by gaschromatography – mass spectrometry (GC-MS)
  • Qualitative and quantitative GC-MS analyses of allergens (Directive 2003/15/CE)
  • UV-VIS spectrophotometric analysis of color
  • Refractive index determination
  • Stability study to PAO (period after opening) evaluation
  • Accelerated aging with GC-MS qualitative and quantitative analysis

With this service, BeC makes available a more than thirty-year expertise in essential oil with the final aim to guarantee consumer safety and contribute to protect global health.

Essential oils and Nutraceutics

Libro_essential_oilsAt BeC, we have been using essential oils in cosmetics and diet supplements for more than 30 years. Our natural cosmetics boast a unique touch not only for special flavours but also for important beneficial activities provided by such a “Nature’s distillates”. Today we recommend a relevant publication where typical features and innovative properties of essential oils were described, ranging from multiple uses in traditional Eastern medicine to Western culture and much more. We suggest the book “Essential Oils as Natural Food Additives” published some years ago by Nova Science Publishers, Inc. (New York, 2012) because we have proudly contributed to scientific and reliable information in accordance to BeC’s choice to invest successfully in Research & Development.

Plant essential oils have been used for centuries in the preparation of cosmetic fragrances and food flavors, as well as in traditional medicines as therapeutic remedies. In recent years they have been attracting the renewed interest of both the scientific community and the general public. Their use in different aspects of human life is generally regarded as being part of a healthier, natural-oriented life style. On the other hand, a wealth of scientific studies has been documenting their biological properties, particularly associated with their antimicrobial and antioxidant activities, although additional medicinal properties have also been brought to light. This book offers an up-to-date examination of scientific literature on the antimicrobial and antioxidant activity of main dietary essential oils from all over the world, together with a general introduction to their chemistry, classification, bio-synthetic origin, preparation and analysis.

Further information on Publisher’s website

https://www.novapublishers.com/catalog/product_info.php?products_id=28680