SCIENCE & RESEARCH

The olfactory veggie revolution

A perfume that smells like asparagus or leek? With Garden Lab, Fine Fragrances and Diana Food are opening doors to new worlds of scent. SymTrap® technology makes it possible.

SCIENCE & RESEARCH

The olfactory veggie revolution

A perfume that smells like asparagus or leek? With Garden Lab, Fine Fragrances and Diana Food are opening doors to new worlds of scent. SymTrap® technology makes it possible.

Everything with a scent can be inter­esting for a perfumer!” Catherine Dolisi, European Marketing Director for Fine Fragrances, heard this during a dis­cus­sion between Symrise perfumer Alexandra Carlin and Dr. Jean-Yves Parisot, President Nutrition. This sen­tence marked the beginning of a great success story, behind which lies a collab­oration like none other at Symrise. True to the motto “Inspiration for cre­ating an individual note or an entire fra­grance can come from anywhere; you only have to be open to it,” Alexandra was fascinated by the notion of throwing open a door to an entirely new olfactory dimension using the natural scents of vegetables. Alexandra continued to pur­sue the topic together with Leslie Gauthier, who even wrote her thesis on the subject at the Symrise perfumery school. The idea for Garden Lab was born.

FRAGRANCES FROM CO-PRODUCTS Garden Lab is a new fragrance collection made (for now) from asparagus, arti­choke, leek, cauliflower and onion, which expands the classic perfumery scent arsenal in an unexpected way. The Nutrition department of Diana Food and perfumers from Fine Fragrances are working closely together to produce the collection. With Garden Lab, Diana Food and Symrise have found an innovative way to use co-products of food production and distill new, completely natural scent notes from them.

Garden Lab is opening up entirely new olfactory horizons.
Alexandra Carlin, Perfumer

SymTrap® technology, patented by Symrise in 2008, plays a key role. This is an environmentally friendly and sus­tainable process through which natural essences with authentic aromas can be extracted from plants, fruits, and also vegetables. These aromas are remarkably similar to those of the plants, fruits and vegetables they come from. While this initially sounds rather unspectacular, it is actually a real revolution in the fra­grance industry. “Thanks to the SymTrap® technology, the volatile molecules with the highest smell content are recovered in the first few minutes after the vegetable is cooked, allowing us to capture essences that are as close to nature as possible. Until now, it wasn’t possible to extract perfume oils from fruits or vegetables. That’s all changed,” explains Catherine. In short: The technology produces olfactory notes that could only be cre­ated by perfumers through synthetic means up to now.

The fact that no chemicals are required in this process further underlines the sustainability of the technology. Ac­cording to Catherine, Symrise cus­tomers are both impressed and surprised by the first five fragrances from Garden Lab. “They love the quality and creative vi­sion of the collection,” Catherine says. The world of perfumery is ripe for the vegetable trend. One of the largest Symrise customers has already reserved two Garden Lab ingredients for a new fragrance collection, which is expected to enter the market in 2021. And this is just the beginning.


You can find all the UN Sustainability Objectives in the SymPortal: https://t1p.de/SYM-SDG

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