Perfume 101: 517 posts

I receive many questions about training as a perfumer–how does one go about entering a perfumery school, what the salary is like, how many years the training takes place, etc. I try to respond to each letter, since I know how difficult it is to obtain the information about the industry, but lately I’ve noticed that many people contacting me have no idea what the profession entails. They hold romantic notions about working with beautiful scents and surrounded with other artistic people. It’s all true, but there is a negative side to this profession and it can be a shock to those who enter the industry. In my new video, I explain what the cons of perfumery as a profession is and what qualities a perfumer should have.

Of course, I share my experience working for some of the largest perfume companies in the industry, and my insight is influenced by that. People working for smaller houses or niche outfits would have a much different perspective. On the other hand, many people attempting to enter the industry want to work for the likes of IFF and Givaudan and create fragrances for brands like Dior and Estée Lauder.

My explanation is not meant to discourage anybody, but rather to give a realistic, clear-sighted view. Once you know what to expect, you are prepared. The positive sides of this profession are evident–creativity, passion, and of course, beautiful fragrances.

If you have any questions, please ask me in the comments.

My new video is about one of my favorite flowers, mimosa. First, I will clarify what flower I am talking about, since the whole topic of mimosa can make a botanist despair. The mimosa used in perfumery is either Acacia decurrens var. dealbata (called simply mimosa in the perfumery trade) or Acacia farnesiana (called cassie). The former is the pompom like yellow mimosa that I am holding in the video, the latter has a less dramatic appearance but is equally fragrant. The essences don’t have similar scents, but they are used for similar floral-violet, green and powdery effects in perfumes. Most of the mimosa absolute comes from South India and France.

Mimosa or cassie, the fragrance is beautiful–radiant, bright, with an addictive honeyed almond facet. A green leafy and cucumber peel accent lends an interesting twist, which is why mimosa and cassie fit so well in violet, green, fruity and spicy compositions.

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Perfume wearers and boats have more in common than one might reasonably suspect. Sillage (pronounced as see-yazh) is a French word that means “wake”, as in the airplane contrails criss-crossing the skies or the waves left on water by a passing ship. But it’s also used to describe the scented trail created by perfume. Sillage defines the degree to which fragrance emanates from its wearer and diffuses into the space around them.

Sillage is an important quality to keep in mind when buying a perfume or when selecting it for specific occasions. Big sillage scents are the most complimented because they’re easy to notice, but their distinct presence may make them inappropriate for restaurants, theatres, or some office environments. On the other hand, a fragrance that doesn’t bloom at all is rarely satisfying. The goal is to find the right sillage for your mood and lifestyle.

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Continuing the Professional Perfumery series, in which I explain how perfumers are trained, how they create fragrances and how you can use their techniques to improve your sense of smell, I will talk about the Jean Carles method. This method is used to learn perfumery raw materials. When I was studying at IFF Perfume Academy, we didn’t use this method, but I applied it to my own practice, and I found it helped me to memorize smells better. It also helped me to learn the nuances of materials, since it’s based on comparing and contrasting them.

Once I finished recording the latest episode, I decided to create a one-week study plan for those who are serious about learning perfumery. I followed the Jean Carles method, but I modified it to the home environment. It means that I reduced the number of materials studied each day. I also selected materials that can be easily obtained as essential oils or can be used in their natural state. It’s appropriate for complete beginners.

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One of the paradoxes of perfumery is that to create a good smell, you need a bit of funk. A strawberry accord won’t smell convincing without a sulphurous accent. Recreating a dewy white blossom requires the same substances that are present in horse sweat. There is even a space in every perfume lab devoted to materials with strong, reeking odors, and it’s appropriately called “the stinky room.” Next to the roses and vanillas in a perfumer’s palette, notes reminiscent of dirty hair, musty fur, burnt toast or decaying fruit have their place of honor–costus, musks, civet, pyrazines and many other pungent ingredients. They may be used in small quantities, but they’re important enhancers, giving vibrancy, texture and spice to an otherwise conventional fragrance.

Traditionally, the raunchy notes in classical perfumery were of animalic origin—musk, civet, and ambergris. Today they have been replaced by their synthetic analogs, but they play the same role, warming up a composition and giving it a lush character. Chanel No 5 wouldn’t be the marvel that it is without a cocktail of musks that lingers under the layer of champagne-like aldehydes, rose and jasmine. In Hermès’s Calèche, a whisper of sunwarmed skin keeps this refined blend from becoming icy and aloof. Even more unexpected is Cartier Déclaration, a citrus cologne with a shot of cumin, a spice with a distinctly sweaty odor. For a proper bombshell you could turn to Schiaparelli Shocking, which transforms musk, honey, and civet into a symphony of ripeness.

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