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 3 days ago
Which fragrance best suits you?

A beginner’s guide to choosing your signature perfume

“A woman without fragrance is like a runway with no lights”, according to Vogue. That is why Vogue has put together an article to help you with the daunting task of discovering the perfume that best suits you.

Choosing your signature fragrance basically comes down to preference and personality. The first question to ask is “what makes you stop to smell the flowers?”. Literally.

To pinpoint your preferences, you need to know that there are a few main fragrance families. These include Gourmand fragrances, Fresh, Oriental, Woody and Floral. They each have their own distinct scent and cover almost every fragrance that is on the market.

Let’s narrow it down.

Gourmand fragrances smell like sunsets. Soft, warm, fruity and decadent.

Fresh fragrances are fresh, natural and often memory-evoking. These scents include herbs, greenery, and hints of zest.

Oriental fragrances are rich, deep, strong and spicy. They are made up of rich scents and definitely make a statement.

With the Woody fragrances, think earth. Damp grass, freshly fallen leaves and forests are included in these scents.

Floral fragrances are some of the most popular out there, which make them great gifts. These perfumes draw their inspiration from flowers, with varieties usually rose and gardenias, and softer notes of orange blossom and lilac.


Three different types of perfume that will influence your signature fragrance.

 The basic rule with fragrances is that Eau de Perfume will have the highest concentration of essences, Eau de Parfum is one level down, and Eau de Toilette has the lowest concentration. With this in consideration, you can now choose the strength of your scent.

With all the above in mind, the final step is to smell! The best way to find your signature fragrance is to sniff, try and fall in love with the scent that best describes you. Start by figuring out your fragrance preferences through the above information. Once you’ve done that, it will narrow down your options. When you’ve found a couple of fragrances that tickle your fancy, take testers home to try on your skin for a few days in a row. Perfume really does smell different on every skin type.


We hope this information has sent you in the right direction in discovering your scent.


Article drawn from http://www.vogue.com.au/beauty/skin/choosing+your+signature+fragrance+a+beginners+guide,44550

Posted 1 week ago
Interesting Scientific Flavour Facts

Clint Witchalls has a look at what scientists have discovered about human taste.


Taste is that which the tongue detects, and can be described as either bitter, salty, umami, sweet or sour. Chefs and restaurant critics would be out of a job if food could only be experienced as taste. Flavour is a complex thing, and taste is only one of its facets.

Although there’s been years of research, no real effort has been put in to study flavour as a discipline. Until recent years, when BioMed Central, publishers of open access science journals, launched a new title: Flavour. There is now a forum for flavour research.

Here are some of the facts that have been found about flavour.


  1. Flavour is a way of making sure we eat a well-balanced diet

According to Per Moller, editor-in-chief of Flavour, we need certain macro- and micronutrients to survive.

The flavour in macronutrients tend to differ. An example of that will be where bread, pasta and potatoes have similar flavours, where meats will have totally different flavours. After eating a lot of the same flavour, your liking in it will decline, without affecting your liking for other flavours, according to Moller. “Luckily, we don’t need a degree in nutritional science to get a balanced diet,” quips Moller.


  1. The tongue is not the only sense that senses flavour

A sensation is created in our brains that we call flavour. Our taste, smell, touch, sight, sound, temperature, trigeminality and interoception all influence this sensation.


  1. Flavour is affected by colour

Red and white wines are a good example here. It can be explained as tastes of spices, dark chocolate, nuts, berries or honey. The wines are therefore described in terms of dark or light objects.


  1. Coffee’s taste is affected by the cup that it’s served in

Research shows that people’s perception of the taste and quality of coffee is influenced by the firmness of the cup. Are they drinking out of a paper- or a porcelain cup? It is found that people will prefer drinking coffee in a porcelain cup, rather than out of a paper cup.


  1. The description of food can affect its flavour

Ice-cream sounds tastier when described as being full cream. Protein bars sound less tasty when described as being soy protein. Get the picture?


  1. A “tongue map” is a myth

Our tongues do not have designated spots for perceiving sweet, bitter, sour, salty or savoury tastes. The German scientist named DP Hanig published his research in 1901 to state that humans have what we call a “tongue map”. It was proved to be wrong in 1974. There are actually 50 to 100 receptors in taste buds for each taste, including umami.


  1. Some people have more taste buds than others

These people are very sensitive to tastes, especially bitter tastes. They are what we call super-tasters, not connoisseurs, but rather just people who are sensitive to distinct tastes.


  1. The smell of food does matter 

Our noses play an important role in the brain’s reception of flavour. Aroma forms part of flavour, and is detected by receptors in the nose and mouth. Through scientific research it was found that the brain has two different parts that are stimulated by either the nose or the mouth. So the brain doesn’t treat these two signals the same.


  1. The aroma of foods will affect the amount we place in our mouths

After research was done by scientists in the Netherlands, it was reported that the aroma of foods could control the portion size humans take in. People were fed a “custard-like dessert” while a different scent was presented to their noses. The research reported that strong aromas lead to people taking smaller bite sizes, as presented in the inaugural issue of Flavour.


  1. We develop our liking for flavour before birth

A study was conducted whereby 24 pregnant women were divided into two groups. The one group was told to follow a diet containing anise, and the other group an anise-free diet. The babies were presented with cotton soaked in anise, shortly after their birth. The group of babies whose mothers were on the diet containing anise, showed no aversion to the swab. The babies whose mothers were on the diet which contained no anise, showed a strong aversion to the aroma.

For more information on this, please go to: http://www.independent.co.uk/life-style/food-and-drink/features/10-scientific-facts-about-flavour-7712218.html

Posted 2 weeks ago
What a wonderful combination of the power of aroma and technology!

Imagine being able to set the mood in your house with the touch of a button? With Renaisscent’s smart digital fragrance diffuser, it is now a reality.

They have developed fragrance capsules, which works with their current app. The app can recognize a capsule and show you the different options of aromas as icons on your smartphone. This gives you the ability to select which mood you would like to create in your home or office. They have also added options to customize the duration, strength and even combinations of fragrances for diffusion.

Currently there are 4 types of capsules: Relaxation, Oriental Meditation, Attractive Sensuality and Cosmopolitan. Each capsule has three different aromas, thus giving you 12 individual fragrances to choose from.

For more information on this, please go to: http://www.homeworldbusiness.com/renaisscent-launches-smart-diffuser-indiegogo/

Posted 1 month ago
Add some flavour to your dishes…with flowers!

Flowers are not just beautiful to look at, they can actually add some very interesting flavour to food. With the wide variety of flavours they can add to dishes, ranging from sweet to minty or even tangy, flowers have been used in culinary processes for thousands of years. They are also known to have beauty and health benefits.

If you are unsure of the origin of the flowers, you can even grow your own garden! Make sure you only eat the petals, not the pistils and stamens. Here are a few types of flowers that can be eaten: Arugula, Allium, Lavender, Hibiscus, Calendula, Rose, Basil, Cornflower, Chamomile and Begonia.

For more information on this, please go to: http://www.thestatesman.com/lifestyle/food/know-flowers-good-health-1502489247.html

Posted 1 month ago
Masculine notes making an impact in the female fragrance space

Floral or fruity scents might not be for everyone. And that makes the news that the female fragrance industry is leaning more and more towards masculine fragrances, very good news for some. Women are becoming more intrigued by perfumes containing the traditionally male notes, such as spices or wood. According to Vincy Valenza, fragrance counter manager at Ballantynes, “People like to be different, and we want to smell unique. You still have women who will be loyal to their floral favourites, but it seems when women want to try something new, they often go for the more masculine or citrus scents.” She notes one of her current best sellers has a lot of woody, oriental spicy tones to it. Just like our fashion tastes and preferences change, so do our fragrance preferences change as we grow older, or go through different stages of our lives. “Masculine scents are warmer, stronger and spicier, so they tend to appeal to stronger personalities or women who want something more powerful,” says Valenza. And the men are not complaining about this change either, with 63% of men surveyed, stating that they prefer a more masculine scent on the ladies.   For more information on this, please go to: https://www.stuff.co.nz/life-style/beauty/96579471/masculine-fragrances-are-all-the-rage–for-women

Posted 2 months ago
Newborns can distinguish between different skin caresses

A study was done by the Sahlgrenska Academy examining the blood supply in the brains of infants aged between 6 and 10 weeks old. The study revealed that infants can actually distinguish between the different types of skin caresses when being touched.

Emma Jönsson, who has a master of science engineering degree in biotechnology, and is currently studying her doctorate at the Institute of Neuroscience and Physiology, says that “this type of neuroimaging study has not been done on such young children before, and it also is the first time that measurements have been made so deep in the brain with this particular technology”.

The study forms part of Emma Jönsson’s thesis and entails the examination of 16 infants averaging 8 weeks old in age. Each baby was caressed with soft brush strokes on their arms, with varying speeds. This tactile stimulation ranged between 30 to 40 minutes in length.

The equipment used to measure the response and blood flow in the brain was lightly wrapped around the babies’ heads while they were safely in the arms of their mothers. The results showed that a more socially acceptable slower velocity when stroking a baby produced a stronger reaction.

“What we have found is that the newborn brain already has another way of processing the more social touch, if it is compared with the less social one,” Emma Jönsson says. “It indicates that this is a priority from a very early age, and that touch is very important in infancy. Previous studies also have shown the importance of touch, but this is the first time that we can see it purely in terms of brain activation”.

Emma continues to say that “different parts of the nervous system mature at different rates, but human communication takes place at such a fundamental level and it is important for even small children to be able to perceive it. Our brain is prepared to process this from birth. Touch is important for early bond formation with parents, and it is necessary for normal development”.

For further reading on this study, please go to https://www.sciencedaily.com/releases/2017/08/170822103210.htm.


Posted 2 months ago
The Sensory FX emulsion plant is coming!


The excitement is in the air as the launch date draws near. Sensory FX is in the process of establishing our very own emulsion plant!

An emulsion is the combination of two or more liquids that are not usually able to be mixed. These liquids are made up of molecules with lipophilic (fat-loving) and hydrophilic (water-loving) properties. For this reason, the two liquids are constantly trying to separate from each other and an emulsifier is needed to combine the liquids.

The new Sensory FX emulsion plant will allow business expansion in other markets and will make us more competitive in the beverage industry. Best all the larger beverage companies watch out. Any upcoming beverage manufacturers who have a desire to make their own products will receive expert advice and support from us and we can guide them throughout the whole process.

Watch this space for more information on the Sensory FX emulsion plant and the anticipated launch thereof.

Posted 3 months ago
A smell can trick your brain into manufacturing a taste

Many companies have tried to reduce the salt or sugar contents in their products in an effort to be more health conscious. The outcome however…reduced sales.

A consumer-research firm called Mintel released a report about the impact of various sodium levels in products. The report concluded that there was a low consumer demand for such products in the market. The report also mentioned that “existing salt replacements have not caught the imagination of consumers. Consumers are concerned about salt intake, but are not willing to compromise on taste.”

There is a lot of pressure on food manufacturers to make healthier processed food options however the biggest concern in the industry is that consumers won’t buy food that doesn’t taste good. There are some food scientists who believe that there is a solution to this problem that may not even involve the taste buds at all.

A person perceives the taste of something through taste, texture and smell. An association between smell and taste can also be made when smelling a specific aroma, for example, the smell of a dessert stimulates the sense of something sweet. Using this knowledge, French researchers tested participants in a study. They let the participants eat various foods but first treated these products with a salty aroma, such as the smell of bacon. Based on the aroma, the participants perceived the food to have more salt in it than what was really in the product. “When you are tasting food you are perceiving several sensory dimensions—smell, taste, texture—and the brain is making a synesthetic perception,” said one of the study authors at the French National Institute for Agricultural Research, Thierry Thomas-Danguin. “When you are exposed to one dimension, your brain is reconstructing all the flavors and all the sensory dimensions, even if they aren’t there.”

For more information about “phantom aromas”, please go to https://www.theatlantic.com/health/archive/2015/10/tasting-a-flavor-that-doesnt-exist/411454/.

Posted 3 months ago
Ten interesting facts about perfume

Perfume is considered a luxurious purchase. Those with ‘perfume knowledge’ are sure to be seen as sophistication and class.

These are the ten strangest facts about perfume that most people don’t know:

  1. Hydrated skin allows the fragrance to last longer; be sure to keep that lotion on hand for pre-perfume moisturising.
  2. Adding that extra touch by spraying perfume onto your hair is a no-no. Your hair can become damaged, and dry out from the alcohol contained in most perfumes.
  3. We’ve all heard the ‘rub your wrists together’ advice when spraying a fragrance onto your wrist, but this is just an old wives’ tale. The rubbing action can actually alter the smell of your fragrance by distorting the scented notes of which it is comprised.
  4. Your body has certain areas that exude more heat than other areas. These areas should be targeted when spraying perfume as the heat from your skin allows the fragrance to smell more prominent, allowing you and others to enjoy the scent for longer. These heated areas include your inner wrists, your lower neck, your inner elbow area, and behind your ears.
  5. Just because it smells good on your friend, doesn’t mean it will smell good on you. A perfume mixes with the chemistry of your skin, changing the scent from person to person.
  6. When perfume shopping, limit your nasal testing to three perfumes as more than that in a row can inhibit your sense of smell. A trick that can be used to clear your nasal passages is to take a breath into your shirt or even into a handful of coffee beans.
  7. The floral scent in a perfume does not come from real flowers. This flower scent is just a synthetic essence created for mass production of perfume.
  8. You may also find some more synthetic ingredients in your perfume such as animal ingredients. Luckily these scents are not real!
  9. Your perfume can perk you up. Certain fragrances evoke certain moods so try out something lavender if you’re feeling stressed. Or maybe some citrus scents to wake you up.
  10. Many men’s fragrances are actually used by women. A perfume smell isn’t actually specific to a gender and can be used by anyone; it’s only the packaging that differentiates the marketed gender.

For more information, please go to http://stylecaster.com/beauty/weird-facts-about-perfume/.

Posted 4 months ago