OLDER

Train your nose to smell more than just a rose

A “how to” guide to enhance your sense of smell

You don’t need to be a perfumer to distinguish scents. What differentiates a perfumer from the general public is the amount of hours they dedicate to smelling. “‘Take care of your nose and use it more often,’ is the main advice I give in my perfumery classes,” said Victoria in How To Guides, Perfume 101, Perfume Articles. Research has shown that the human nose can differentiate between close to a trillion smells.

Training your nose will without a doubt sharpen your sense of smell. In this article, Victoria shares with us a few exercises and techniques she learned at perfumery school.

There are different stages in nose training, and you move from one stage to the next as you master the art of the stage you’re on.

Starting out, you will use your nose in as many daily situations as possible. Consciously attempt to smell scents and aromas around you. Examples include coffee, fruit at the grocery store, chocolate, herbs, tea and olive oil. Smelling will create a lot of work for your nose and brain, and don’t lose heart if you can’t remember a scent, or confuse different smells. At this stage you’re just consciously choosing to smell. Once you’re taking deep breaths of smells and aromas, without having to remind yourself, you’re ready to move on to the next stage.

The Intermediate stage is based on differentiating scents. According to neurobiologist Dr. Alan Hirsch who used this treatment on people with severe loss of smell, training the brain to discern differences in scents can spark different receptors in the nose to work and cause nerve connections to “turn on” again.

You will start this stage by choosing three different types of smells such as wood, floral and fruity. Examples of these are coffee beans, rose petals and orange peel. Crush the coffee beans and grate the orange peel to release more of its scent. This stage will sharpen your sense of smell, and the results will be obvious after a few weeks of exercise.

Moving on to the Advanced stage. The advice given at the perfumery school was that the students have to smell 3 to 5 different aromatics first thing when waking up in the morning. The early hours of the morning are apparently the time that our sense of smell is sharpest. You can use spices such as cinnamon, vanilla, etc. Crush the spices slightly, and keep them in a sealed container. Inhale a deep breath and take time to think of what it is you’re smelling. Is the scent toasty, citrusy or sweet? Does the odor feel warm or rather cool? Don’t rush this stage, and give each aroma time to register in your brain. Smell these 3 to 5 aromas every day for at least a few consecutive days. Remember that your goal is to sharpen your sense of smell, and please don’t get discouraged if you don’t recognize the scents. Some perfumery students take at least a year to remember scents. Allow the different scents to evoke memories. Does the cinnamon take you back to when you made pancakes with your grandmother when you were little?

Now all you need is to practice. Train your brain and your nose. There is a world of smells out there waiting to be explored.

For more information please visit https://boisdejasmin.com/2014/03/workout-for-the-nose-how-to-improve-your-sense-of-smell.html

Posted 6 days ago
Eliminate Foot Odour with these Useful Tips

You get home after a long day at work and all you want to do is loaf on the couch with your feet up. Your biggest concern… the dreaded foot odour that awaits once you’ve removed your shoes.

With over 250,000 sweat glands located in your feet alone, it makes sense that your feet get sweaty. The sweat, mixed with your body’s bacteria, causes the nasty foot smell. There may however be another medical reason as to why you have excessive foot perspiration. Thyroid disorder as well as anemia could be contributing factors in which case general hygiene may not be enough to curb the odour.

It can be embarrassing and just plain irritating, but not to worry, here’s some tips on reducing that smelly foot odour:

 

  1. Wash those feet DAILY! Use soap and water and make sure that your feet are properly dry before putting shoes on. You can also soak your feet in an anti-bacterial wash if it’s that bad.

 

  1. Use a foot powder for extra protection on your feet and between your toes. You can also use an antiperspirant spray that contains 15-20% aluminum chloride.

 

  1. Avoid wearing the same pair of shoes twice in a row. When your shoes are saturated with sweat, they can take over a day to completely dry out. It is also advisable to rather choose shoes made of breathable fabrics such as leather.

 

  1. Wear socks that are also breathable and change them regularly (even a few times a day if needed). Make sure you are putting on clean, dry socks after you’ve showered.

Get those feet smelling fresh for summer! For more info on this topic, go to https://www.livestrong.com/article/302618-how-to-get-rid-of-sweaty-smelly-feet/.

 

Posted 1 month ago
How to make your home smell amazing!

Walking into your house after being away all day should immediately make you feel comfortable and at ease. One of the ways a person gets that sense of comfort, is from the smell of a home. Unique and memorable, bringing about feelings of happiness.

The strongest sense you have is your sense of smell and nobody likes a bad smell in a home! So here’s some handy tips to help you get that house of yours smelling super fresh.

Candles

Choosing the right candle will not only make your home smell amazing, but it’ll also create an atmosphere. Citrus scents are great for the kitchen…fresh zesty smells. For a more relaxed vibe, try some lavender.

Reed Diffuser

A diffuser is easy to use and at least doesn’t require much effort from your side. You can just leave it out somewhere and the fragrance lasts reasonably long. Not to mention, some diffusers can actually be decorative and add some pizazz to a table.

Flowers

The sweet scent of a bunch of flowers can freshen up any home. Since a bouquet of flowers is more on the pricey side for regular use, why not try flowering pot plants instead.

Cleaning Products

Use scented cleaning products in your home – no more clinical ammonia smells needed for a house to smell hygienic and clean.

Open those Windows

Stale air in a home smells bad! Keep your windows open, even if just a small bit. Let the fresh air circulate in your home.

Change your Bedding

Your bedding takes on your human smell and if not washed regularly, can become a little stale. Fresh linen is a must! Wash your bedding at least once per week.

Ironing Spray

One of the cleanest smells in a home is that of freshly washed laundry. The fresh smell does fade though so one way to keep the smell, is to use scented spray on the clothes when ironing them.

Sprays and Fresheners

Using a fabric freshener on worn clothes can give them a smell makeover. You can also use a scented pillow spray for an extra touch in the bedroom.

Keep your Shoes Fresh

After several wears, shoes tend to get a sweaty foot odour. Make sure to wash your shoes regularly. Your cupboards will also begin to smell if you put damp sweaty shoes in there without ventilation. Make sure your shoes are completely dry before putting them in the cupboard in order to avoid fowl smelling cupboards.

Empty the Bin

There are always nasty smells lingering around dustbins. Clear out the rubbish regularly and in particular, when it’s hot out.

If you want to read about some more useful tips, you can find the full article at https://organisemyhouse.com/tips-home-smell/.

Posted 1 month ago
Shave your Body Odour Away

Nobody likes the smell of a sweaty armpit. Bad body odour is often embarrassing and affects mostly men. The question then is, is there a positive body odour affect when shaving your armpit hairs?

Studies dating way back actually found that men who shaved their armpits completely had a much fresher smell for at least 24 hours after shaving. The problem is that with the return of the hair, came the return of the odour. It’s the bacteria that builds up in the armpit that is to blame for any fowl smells.

Another study was done in the Czech Republic with the aim of establishing the effects on women’s perceptions of odour when men shaved their armpits. This study used groups of men with some shaving their armpit hair daily, some only shaving one armpit, and some shaving their armpits once and then not again.

After a certain period of time, the men were told to wear cotton pads under their arms for 24 hours in order for the odour sample to be collected but there were certain no-no’s two days before the samples could be taken. These included, no eating of pungent smelling foods, no drinking or smoking, no sleeping with or next to partners or pets, and no using fragrances.

A group of women were selected to rate the odours based on intensity, how pleasant the smell was, and how attractive they rated the smell. Even though the experiment proved that the women rated shaven armpits to be less intense than unshaven, the experiment as a whole seemed inconclusive as most ratings didn’t decipher much difference between shaved verses non-shaved odours in the other rating categories.

For the full article, please go to https://www.realmenrealstyle.com/axillary-hair-body-odor/.

 

Posted 1 month ago
Adding flavour to make the perfect meal

Wouldn’t you always want to know the information needed to make the perfectly balanced meal, every time? In this article, we’ll be looking at various tools and tips on how to combine different flavours to complement each other.

A Thai curry is a good example of a meal that has balance. It contains a savoury taste from fish sauce, a sweetness from coconut milk and sugar, spicy and earthy notes form different herbs and curry paste, and lastly, sour from the lime juice to perfectly balance it out.

There are 5 basic flavours, which are salt, sweet, sour, bitter and umami. For the purpose of this article, we’re going to look at salt and umami in the same category (as they share a lot of their characteristics), and we’ll be adding another flavour, called spice, as the fifth category.

CookSmarts has kindly put together a “Flavour Star” to graphically show how these five flavours enhance each other. Flavours balance or enhance each other by working to create an even more harmonious taste. For example, if you have a meal that is too spicy, you can add a sweetener to turn down the heat.

Keep the Flavour Star handy when cooking, and that will help as a guide to enhance and balance the taste of your meals. It will teach you how to create more dynamic flavours, how to rescue a dish from destruction, and also how to amplify certain flavours.

Let’s take a deeper look at the five flavours mentioned in the Flavour Star.

Salty and Umami (savoury) – Balances bitterness. Enhances sweetness.

 If you end up with a dish that’s bland and tasteless, it will be because of the lack of salt or umami. (For those who are not familiar with the term “umami”, it’s a Japanese word meaning “yummy”).

Some of the flavours that can be added to a bland dish will be kosher salt, sea salt, anchovies, hard cheeses (like parmesan), soy sauce, fish sauce, seaweed and pickled vegetables.

There are also food ingredients that are salty or umami. These include mushrooms, tomatoes, bacon and other cured meats.

Sweet – Balances bitterness, sourness and spice. Enhances saltiness.

Don’t just think of dessert when you read the word. When you have a dish that is too spicy, bitter or sour, you can add a bit of sweetness to create a balanced taste.

The list of sweet tastes include sugar, stevia, maple syrup, honey, jam, molasses, balsamic vinegar, apple cider vinegar, tomato sauce and BBQ sauce.

Food ingredients that are sweet include carrots, sweet potatoes, corn, butternut, beetroot, sugar snap peas, most fruits, fennel, parsnips and peas.

Sour – Balances spice, bitterness and sweetness. Enhances saltiness.

It can add to a meal to create the perfect balance, and produce a delicious new taste.

Lemon juice, lime juice, orange juice, various vinegars, tomato paste, yoghurt, sour cream and pickled vegetables are used to enhance dishes.

The obvious food ingredient that is sour is tomato.

Bitter – Balances saltiness and sweetness.

When adding bitter tastes to your dish, you should do this in moderation, and also just to balance salty and sweet tastes.

This is an interesting list including beer, cocoa, coffee and grapefruit juice.

Some of the food ingredients that are bitter are broccoli, spinach and kale, and other green vegetables.

You can easily add salt, sweet or even sour to enhance the flavour of bitter foods.

Spicy – Balances sweetness.

According to CookSmarts they advise that if you want food to be spicy, add even more spice. They figure that if you want something to be spicy, do it properly.

Spices that can be used to add some kick to your dish include hot sauce, wasabi, horseradish, Dijon mustard and jalapenos.

There are also food ingredients that can add spice like watercress, arugula and radishes (when raw).

We hope you found this article useful, and we would like to thank CookSmarts for their guidelines. You can view the infograms on their website, and read the full article on https://www.cooksmarts.com/articles/study-flavor-profiles/.

Posted 1 month ago
Why do mozzies like some people more than others?

You wake up in the middle of the night to a familiar buzzing noise and immediately you realise that a mosquito is targeting you. You think to yourself…why me, again! The unfortunate thing is, mosquitos are more attracted to some people, and it all comes down to your scent.

The receptors in a mosquito’s antennae and head are so sensitive, they can recognize the scent of a human up to 30m away. It’s the female mozzies that feed off us humans and it doesn’t help to know that the protein in our blood helps them to produce eggs to make even more of these annoying creatures!

Mosquitos are attracted to the scent of the carbon dioxide cocktail we exhale when breathing. The more carbon dioxide we emit, the more attractive we are to mozzies. Bad luck to adults and pregnant women; usually they are targeted over infants and small animals.

When our sweat mixes with bacteria, we produce a sweaty body odour that mozzies love. Although it’s not realistic to continuously shower, just make sure you’re at least the cleanest person in the room. Be careful of the perfumes you use too as some of these will make you mozzie prey.

There are also studies that show that mozzies are more attracted to certain blood types, in particular Type O. It’s a pity that there’s nothing you can do to change your blood type but let’s hope you are Type A as this is the least attractive blood type.

If you are one of the unlucky people who get bitten frequently then it seems that the only way to really rid yourself of these blood-thirsty pests, is to wash regularly and use a mosquito repellent.

To learn more about this topic, go to https://www.mosquitnoband.com/why-do-mosquitoes-like-me-more-than-anyone-else/ for the full article.

 

Posted 1 month ago
The secrets behind some of the food you’re consuming

Ever wondered to yourself why food actually tastes so good? What is that secret ingredient that causes a taste explosion in your mouth?

This article might just change the way you eat…

The following information was sourced from some of the industry professionals like company executives, marketers, and food scientists. They’ve given eye-opening insights into how your food is made and what you can do to eat better.

We’ll start with the reassuring news:

According to former food-industry executive, Hank Cardello (director of the Obesity Solutions Initiative at the Hudson Institute, and author of Stuffed), a recent examination of big food companies over a 5-year period, found that 99 percent of the companies’ growth was thanks to lower-calorie products. “That was, quite frankly, a stunning surprise. So they’re not just sitting around on their hands. They are moving in the right direction”, said Cardello.

Cardello also mentioned that it’s clear that consumers want more natural ingredients. They want to know what’s inside the food that they’re consuming. Smart manufacturers like Nestlé and Kraft picked up on this and are responding to it by getting rid of artificial colours, -flavours and –dyes.

This is just some of the reassuring news for consumers out there.

Now let’s have a look at ingredients:

 People get nervous when they hear about synthetic flavours. More nations are developing a taste for prepared food, and there aren’t enough natural sources for it. “Take vanilla, which naturally comes from a bean in an orchid. If everyone in India wanted a vanilla milkshake at the same time, there wouldn’t be enough. But we have discovered a way of making a vanilla from algae. It tastes, smells, and acts like regular vanilla, and your body cannot tell the difference”, said Kantha Shelke, PhD.

 Who would ever get excited about eating insects? Would you believe it if you were told that the red colour in many foods comes from crushed insects? According to Daniel Tapper (author of Food Unwrapped: Lifting the Lid On How Our Food Is Really Produced), if you see carmine or cochineal extract in an ingredients-list, the product contains a little powdered insect. It’s apparently harmless, apart from being an allergen for a small number of people. The alternatives could cause various health problems. “So, I’d rather have the insects, to be honest”, Tapper said.

The food you consume might just contain more sugar than what’s mentioned on the labels. The manufacturers hide sugars under names like high-fructose corn syrup, cane crystals, dextrose, evaporated cane juice, agave nectar, and fruit juice concentrate. “The FDA has proposed a change that would require manufacturers to add up all these types of sugar and list them as added sugars.” Said Walter Willett, MD, chairman of the department of nutrition at the Harvard School of Public Health in Boston.

Let’s look at the “not-so-real” deal.

 The extra-virgin olive oil that you buy from the shelf, might not be the real thing, but actually a lower-grade oil. For it to meet the criteria of extra-virgin olive oil, it must be a certain grade. “To find a good oil, look for a dark glass or tin container, which protects the oil from light, and a harvest date, which better producers often include on the bottle,” said Dan Flynn, executive director of the University of California, Davis, Olive Center.

Be on the lookout for Greek yogurt that’s not the real deal. It should be authentically strained, but some of the producers will make use of add-ins to make it thick, instead of straining it. So, how do you tell? “If you see either whey protein concentrate or milk protein concentrate on the ingredients list, the company is taking shortcuts,” said Melanie Warner, author of Pandora’s Lunchbox: How Processed Food Took Over the American Meal.

The “not-so-” healthy products.

 When buying popped, baked or low-fat ‘chips’, we always think it’s healthier. Often times it isn’t. They are just a baked mixture of refined grains, different kinds of powders, and highly refined potato flakes. “You may be better off eating potato chips, made with real potatoes fried in a healthy oil,” said Katherine Tallmadge, a Washington DC–based nutritionist and the author of Diet Simple.

 Tea has many health benefits, but did you know that bottled tea contains very little of those benefits? “Tea needs to be freshly brewed,” according to Katherine Tallmadge.

Thank you to Reader’s Digest for the eye-opening information. For these and more interesting facts, you can go to https://www.rd.com/food/fun/food-manufacturers-secrets/.

 

 

Posted 1 month ago
Restaurant Tactics to Fool your Taste Buds

You spend a lovely night out dining with your friends and leave the restaurant at the end of the night, tummy full and satisfied. In many cases, you could then say that the tricks used by the restaurant must’ve worked.

 These are some of the tactics used by restaurants in order to fool patrons into thinking their meal was way more delicious than it most likely was:

 

FOOD ADJECTIVES

According to a study that was published in Food Quality and Preference, one group of diners was given a meal that was described using mouthwatering adjectives such as ‘succulent’, ‘tender’ and ‘infused’. The other group was given the exact same meal but without the delicious meal description. The same meal was rated as much tastier by the first group of diners.

MODIFYING THE AROMA

Most of what you taste when eating actually comes from what you are smelling. If something smells good, your mouth begins to salivate, and immediately tells your brain that what you’re consuming is good.

The Wall Street Journal shared some ways in which restaurants manipulate your senses. Baking that is usually done at night is rather done during the day to provide the smell of freshly baked goods. Some restaurants prefer to use a diffuser to give the air a specific scent. Others enlist the services of companies to replace or enhance the natural smell of food.

COLOUR EXPLOSION

Studies were done to prove that food that includes many different colours, tastes better. It is definitely more appetizing to eat a meal that looks exciting.

USE OF ADDITIVES

Restaurants can make a meal burst with flavour just by adding additives to enhance the taste. The artificial flavourants often used are salt, MSG and autolyzed yeast extract.

UPPING THE MEAL PRICE

We are programmed to think that items with a higher price mean better quality. This is the same when it comes to food. If the meal is expensive, it must be good – right?

IMITATION INGREDIENTS

Sometimes the cost of an ingredient could be too high so a restaurant will spare the expense by using an artificial flavour, or even at times, just a colourant that looks the same as the real thing. There you go thinking you’re ordering a coffee freezo made with real coffee beans but it’s actually just a flavoured powder.

CREATING AN ATMOSPHERE

Not only does dim lighting and mellow music set a romantic atmosphere, but it also aids people in eating slower, according to a study in the Psychological Reports. Your body relaxes making you take your time to enjoy your meal, resulting in feeling fuller, quicker.

 

Trickery and all, it still feels great to have a relaxing night out with a delicious meal. And the reduced calorie intake is at least a benefit to us as well!

If you would like to read the full article, you can go to https://www.womenshealthmag.com/food/sneaky-restaurant-tricks/slide/8.

Posted 1 month ago
Cravings…Sweet or Salty?

You go out for a delicious brunch and looking at the menu you slowly veer towards that chocolate croissant. Your friends may not understand how you could possibly stomach such a sweet meal so early in the day. They are then most likely leaning toward a savoury taste…but why?

Although most people can all taste the usual sweet, salty, sour or bitter tastes, it seems that genetically you are more inclined to prefer a certain taste. For the sweet loving person, the taste buds can handle more sugar so a few sweeties may not satisfy the taste buds like it would for a person with a salty preference.

Another factor that plays a role is the food influence you had growing up and the types of foods you consumed. Julie Menella, a biopsychologist fascinated by the science of taste, says that “You learn from what you eat…The more of one flavor you have in your diet, the more you become accustomed to it”. Julie goes on to say that “It’s not that you dislike sweet or you dislike salt. It’s that you may like lower levels of one”.

There is at least hope to curb those cravings. Even though you can’t alter your genes, you can at least train your brain into healthier eating habits. Good luck!

For the full article, please go to https://www.womenshealthmag.com/health/why-some-people-have-a-sweet-tooth.

 

Posted 2 months ago
A Mix of Emulsions

Walking into Sensory FX’s new emulsion plant, you can definitely smell that something’s up! The air is thick with various aromas, and the increase in production entices the senses.

The state-of-the-art equipment in the newly launched emulsion plant will keep Sensory FX ahead of the competition. The plant has a 5-ton per production-run capacity, currently offering emulsions such as pineapple, ginger beer, orange, passionfruit, banana, mango and neutral cloud. There’s no limit with this plant and a new collection will be introduced in the near future.

Sensory FX is now able to offer even more competitive pricing than before. The emulsion plant has allowed for shorter lead times with the advantage of both production and manufacturing done locally.

Any flavour or fragrance can be matched using this high tech facility, with each raw material extracted in the specific ratio needed to make the products being matched. There’s also a library of flavour and fragrance profiles that can be sampled and used in prospective products. Think of the scent or taste, and Sensory FX’s got it!

Quality control is of utmost importance at Sensory FX. Each product undergoes vigorous testing and temperature control in order to ensure that only the best products get delivered. This couldn’t be done without the knowledge of the highly skilled employees with years of experience. One such employee is Jospeh Mohohoma (“The Nose”), also the Corporate Executive Officer of Sensory FX. With his 26 years of experience, Joseph has over 1000 scents that he can recall from memory alone. He views aroma deduction and creation as an art and aims to create harmony of the senses in all the products of Sensory FX.

A mix of passion from a dedicated workforce with the new equipment of the emulsion plant, makes for a fiery combination that will dominate the industry.

Posted 2 months ago