Fragrance technology for the dermatologist - a review and practical application

Cosmetic product development has increased in recent years. The value of a product is emphasized in its safety and effectiveness. The stability study in the context of product quality evaluation during shelf life becomes primordial to guarantee the integrity of the physical, chemical, and olfactory properties. In this study, aromatic compositions had been submitted to the stability normal test, at low temperature (4.0 ± 2.0°C), at room temperature (22.0 ± 2.0°C), and in oven (45.0 ± 2.0°C). The compositions were analyzed at 15, 30, 60, and 90 days versus a fresh aromatic composition 48 h after preparation, in which the organoleptic characteristics and pH value were evaluated besides undertaking sensory evaluation. The results demonstrated that at the high temperature (45.0 ± 2.0°C), in which the oxidative processes of the fragrance components are accelerated, the cosmetic preparation "A" was chosen because it showed more acceptable physical-chemical properties and in terms of sensory evaluation of perfume character and intensity was approved for commercial use.