Food in perfumery: how do you smell like caramel or coffee?
Caramel, coffee, pistachio, cola: how do you put gourmand notes into a perfume? Synthetics, natural extracts and accords.
ADELE FADILI
Perfumery's iconic perfumes
Jicky, N°5, Shalimar, Opium, Angel… The perfumes that literally made perfume history, and what turned them into cult classics.
Coralie Frébourg
Lemon in perfumery
Fresh, sparkling, zesty: lemon is one of the most widely used materials in perfumery. Its origins, extraction and cult perfumes.
ADELE FADILI
Extraction processes in perfumery
Enfleurage, distillation, expression, solvents, headspace: how do you capture the smell of a flower or a fruit?
ADELE FADILI
Milky and rice notes in perfumery
Warm milk, cream, rice pudding: the most comforting notes in perfumery, explained without the jargon.
La Versateam
Tea and matcha notes in perfumery
Green tea, Earl Grey, chai, matcha: the thousand faces of tea in perfumery, explained without the jargon.
La Versateam
Coffee notes in perfumery
Espresso, cappuccino, roasted beans: everything you need to know about the coffee note, the most addictive scent in perfumery.
La Versateam
Extrait, eau de parfum, eau de toilette: what's the difference?
Extrait, EDP, EDT, Cologne: what changes in the bottle is mostly the concentration. We explain.
La Versateam
