{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T01:41:05Z","timestamp":1791250865821,"version":"4.1.0"},"reference-count":57,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2012,12,28]],"date-time":"2012-12-28T00:00:00Z","timestamp":1356652800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Perfumes are manufactured by mixing odorous materials with different volatilities. The parameter that measures the lasting property of a material when applied on the skin is called substantivity or tenacity. It is well known by perfumers that citrus and green notes are perceived as fresh and they tend to evaporate quickly, while odors most dissimilar to \u2018fresh\u2019 (e.g., oriental, powdery, erogenic and animalic scents) are tenacious. However, studies aimed at quantifying the relationship between fresh odor quality and substantivity have not received much attention. In this work, perceptual olfactory ratings on a fresh scale, estimated in a previous study, were compared with substantivity parameters and antierogenic ratings from the literature. It was found that the correlation between fresh odor character and odorant substantivity is quite strong (r = \u22120.85). \u2018Fresh\u2019 is sometimes interpreted in perfumery as \u2018cool\u2019 and the opposite of \u2018warm\u2019. This association suggests that odor freshness might be somehow related to temperature. Assuming that odor perception space was shaped throughout evolution in temperate climates, results reported here are consistent with the hypothesis that \u2018fresh\u2019 evokes scents typically encountered in the cool season, while \u2018warm\u2019 would be evoked by odors found in nature during summer. This hypothesis is rather simplistic but it may provide a new insight to better understand the perceptual space of scents.<\/jats:p>","DOI":"10.3390\/s130100463","type":"journal-article","created":{"date-parts":[[2012,12,28]],"date-time":"2012-12-28T10:59:11Z","timestamp":1356692351000},"page":"463-483","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["What is a Fresh Scent in Perfumery? Perceptual Freshness is Correlated with Substantivity"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8361-0554","authenticated-orcid":false,"given":"Manuel","family":"Zarzo","sequence":"first","affiliation":[{"name":"Department of Applied Statistics, Operations Research and Quality, Universidad Polit\u00e9cnica de Valencia, Cmno. Vera s\/n, 46022 Valencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2012,12,28]]},"reference":[{"key":"ref_1","unstructured":"M\u00fcller, P.M., and Lamparsky, D. (1991). Perfumes: Art, Science, and Technology, Elsevier."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"225","DOI":"10.3758\/APP.71.2.225","article-title":"Understanding the underlying dimensions in perfumers' odor perception space as a basis for developing meaningful odor maps","volume":"71","author":"Zarzo","year":"2009","journal-title":"Atten. Percept. Psychophys."},{"key":"ref_3","unstructured":"Edwards, M. (2010). Fragrances of the World: Parfums du Monde 2010, Fragrances of the World. [26th ed.]."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Jellinek, J.S. (1997). The Psychological Basis of Perfumery, Chapman & Hall. [4th ed.].","DOI":"10.1007\/978-94-009-1567-1"},{"key":"ref_5","unstructured":"Green, M. (1999). Natural Perfumes: Simple Aromatherapy Recipes, Interweave Press."},{"key":"ref_6","first-page":"29","article-title":"Physical foundations in perfumery. Part III. Vapor pressure","volume":"79","author":"Appell","year":"1964","journal-title":"Am. Perf. Cosmet."},{"key":"ref_7","first-page":"37","article-title":"Physical foundations in perfumery. Part VI. Volatility of the essential oils","volume":"83","author":"Appell","year":"1968","journal-title":"Am. Perf. Cosmet."},{"key":"ref_8","first-page":"6","article-title":"Tenacity and fixing of aromatic chemicals","volume":"1","author":"Sturm","year":"1976","journal-title":"Perf. Flav."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1007\/BF02324825","article-title":"Determination of the evaporation rate of essential oils and perfumery compositions using gas chromatography","volume":"25","author":"Rudolfi","year":"1988","journal-title":"Chromatographia"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Pybus, D.H., and Sell, C.S. (1999). The Chemistry of Fragrances, RSC Publishing.","DOI":"10.1039\/9781847552044"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodqual.2007.10.007","article-title":"Relevant psychological dimensions in the perceptual space of perfumery odors","volume":"19","author":"Zarzo","year":"2008","journal-title":"Food Qual. Prefer."},{"key":"ref_12","unstructured":"Boelens, H., and Haring, H.G. (1981). Molecular Structure and Olfactive Quality, Naarden International (internal report)."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1093\/chemse\/16.1.81","article-title":"Analysis of a system of description of odors by means of four different multivariate statistical methods","volume":"16","author":"Chastrette","year":"1991","journal-title":"Chem. Senses"},{"key":"ref_14","unstructured":"The Rosace of Odors (Firmenich, 1972). Available online: http:\/\/membres.multimania.fr\/sensonet\/langa\/rosace-firmenich.html (accessed on 1 July 2012)."},{"key":"ref_15","first-page":"71","article-title":"Une organisation du champ des odeurs. II. Mod\u00e9le descriptif de l'organisation de l'espace odorant","volume":"78","author":"Jaubert","year":"1987","journal-title":"Parf. Cosmet. Ar."},{"key":"ref_16","unstructured":"Brechbill, G.O. Available online: http:\/\/www.perfumerbook.com\/ Scent%20Pyramid.pdf (accessed on 11 December 2012)."},{"key":"ref_17","unstructured":"Gl\u00f6ss, W. (1991). H&R Fragrance Guide: Feminine Notes, Masculine Notes, Gl\u00f6ss Verlag. [2nd ed.]."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Poucher, W.A. (1974). Perfumes, Cosmetics and Soaps, Vol. 2: The Production, Manufacture and Application of Perfumes, Chapman & Hall. [8th ed.].","DOI":"10.1007\/978-94-009-5694-0"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Pybus, D.H., and Sell, C.S. (1999). The Chemistry of Fragrances, RSC Publishing.","DOI":"10.1039\/9781847552044"},{"key":"ref_20","first-page":"27","article-title":"Word versus odors: How perfumers communicate","volume":"11","author":"Brud","year":"1986","journal-title":"Perf. Flav."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/S0003-2670(00)83837-4","article-title":"Systemization of semantic descriptions of odors","volume":"239","author":"Abe","year":"1990","journal-title":"Anal. Chim. Acta"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1093\/chemse\/13.2.295","article-title":"A multidimensional statistical study of similarities between 74 notes used in perfumery","volume":"13","author":"Chastrette","year":"1988","journal-title":"Chem. Senses"},{"key":"ref_23","unstructured":"Aftelier (2006). Natural Perfume Wheel, Aftelier Perfumes Inc."},{"key":"ref_24","unstructured":"M\u00fcller, J. (1992). The H&R Book of Perfume: Understanding Fragrance; Origins, History, Development; Guide to Fragrance Ingredients, Gl\u00f6ss Verlag. [1st ed.]."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Poucher, W.A. (1974). Perfumes, Cosmetics and Soaps, Vol. 1: The Raw Materials of Perfumery, Chapman & Hall. [7th ed.].","DOI":"10.1007\/978-94-009-5691-9_1"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1093\/chemse\/25.4.429","article-title":"Quantification of odor quality","volume":"25","author":"Wise","year":"2000","journal-title":"Chem. Senses"},{"key":"ref_27","unstructured":"Dravnieks, A. (1985). Atlas of Odor Character Profiles, Data Series DS 61, American Society for Testing and Materials."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"11764","DOI":"10.1021\/ie101161v","article-title":"Perfumery radar: A predictive tool for perfume family classification","volume":"49","author":"Teixeira","year":"2010","journal-title":"Ind. Eng. Chem. Res."},{"key":"ref_29","unstructured":"Van Toller, S., and Dodd, G.H. (1992). Fragrance: The Psychology and Biology of Perfume, Chapman & Hall."},{"key":"ref_30","unstructured":"Soci\u00e9t\u00e9 fran\u00e7aise des parfumeurs Available online: http:\/\/www-crnl.univ-lyon1.fr\/documentation\/olfaction\/classification_des_parfums\/sommaire.htm (accessed on 1 July 2012)."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3667","DOI":"10.3390\/s110403667","article-title":"Hedonic judgments of chemical compounds are correlated with molecular size","volume":"11","author":"Zarzo","year":"2011","journal-title":"Sensors"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"673","DOI":"10.1021\/ac00054a004","article-title":"Detection and evaluation of fragrances by human reactions using a chemical sensor based on adsorbate detection","volume":"65","author":"Yokoyama","year":"1993","journal-title":"Anal. Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1037\/0033-295X.110.2.340","article-title":"A mnemonic theory of odor perception","volume":"110","author":"Stevenson","year":"2003","journal-title":"Psychol. Rev."},{"key":"ref_34","unstructured":"Wilson, D.A., and Stevenson, R.J. (2006). Learning to Smell: Olfactory Perception from Neurobiology to Behavior, Johns Hopkins University Press. [1st ed.]."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1093\/chemse\/23.1.31","article-title":"Differences in perception of everyday odors: A Japanese-German cross-cultural study","volume":"23","author":"Schicker","year":"1998","journal-title":"Chem. Senses"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1016\/j.foodqual.2003.10.005","article-title":"Culture and odor categorization: agreement between cultures depends upon the odors","volume":"15","author":"Chrea","year":"2004","journal-title":"Food Qual. Prefer."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1093\/chemse\/12.1.159","article-title":"Chemoreception in human behavior: Experimental analysis of the social effects of fragrances","volume":"12","author":"Booth","year":"1987","journal-title":"Chem. Senses"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1438","DOI":"10.1037\/0735-7044.112.6.1438","article-title":"Olfactory function in the human fetus: Evidence from selective neonatal responsiveness to the odor of amniotic fluid","volume":"112","author":"Schaal","year":"1998","journal-title":"Behav. Neurosci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"e88","DOI":"10.1542\/peds.107.6.e88","article-title":"Prenatal and postnatal flavor learning by human infants","volume":"107","author":"Mennella","year":"2001","journal-title":"Pediatrics"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"912","DOI":"10.1037\/0735-7044.114.5.912","article-title":"Predator odor as an unconditioned fear stimulus in rats: Elicitation of freezing by trimethylthiazoline, a component of fox feces","volume":"114","author":"Wallace","year":"2000","journal-title":"Behav. Neurosci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"3201","DOI":"10.1021\/cr950068a","article-title":"Structure-odor relationships","volume":"96","author":"Rossiter","year":"1996","journal-title":"Chem. Rev."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1168","DOI":"10.1037\/a0022853","article-title":"Affective dimensions of odor perception: A comparison between Swiss, British, and Singaporean populations","volume":"11","author":"Ferdenzi","year":"2011","journal-title":"Emotion"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1038\/nature06281","article-title":"Innate versus learned odor processing in the mouse olfactory bulb","volume":"450","author":"Kobayakawa","year":"2007","journal-title":"Nature"},{"key":"ref_44","unstructured":"(2011). Collins Dictionary & Thesaurus of the English Language, HarperCollins Publishers. [5th ed.]."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1093\/chemse\/bjn052","article-title":"Mapping the semantic space for the subjective experience of emotional responses to odors","volume":"34","author":"Chrea","year":"2009","journal-title":"Chem. Senses"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Van Toller, S., and Dodd, G.H. (1988). Perfumery: The Psychology and Biology of Fragrance, Chapman & Hall.","DOI":"10.1007\/978-94-017-2558-3"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Bain, A. (1855). The Senses and the Intellect, Parker.","DOI":"10.1037\/12115-000"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1111\/j.1745-459X.2001.tb00320.x","article-title":"Similarities among 40 pure odorant compounds evaluated by consumers","volume":"16","author":"Prost","year":"2001","journal-title":"J. Sens. Stud."},{"key":"ref_49","unstructured":"(2004). Cambridge Learner's Dictionary, Cambridge University Press. [2nd ed.]."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1093\/chemse\/2.3.375","article-title":"Multidimensional scaling of odorants: Examination of psychological and physicochemical dimensions","volume":"2","author":"Schiffman","year":"1977","journal-title":"Chem. Senses"},{"key":"ref_51","unstructured":"(1992). Dictionnaire de l'Acad\u00e9mie Fran\u00e7aise, Acad\u00e9mie Fran\u00e7aise. [9th ed.]."},{"key":"ref_52","unstructured":"(1992). Diccionario de la Lengua Espanola, Real Academia Espanola. [21st ed.]."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1093\/chemse\/1.3.353","article-title":"Some chemicals representing particular odour qualities","volume":"1","author":"Harper","year":"1975","journal-title":"Chem. Sens. Flav."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"514","DOI":"10.2307\/2803099","article-title":"The role of olfaction in the evolution of human sexual biology: An hypothesis","volume":"21","author":"Stoddart","year":"1986","journal-title":"Man"},{"key":"ref_55","first-page":"155","article-title":"Geruchsbezeichnungen in der franz\u00f6sischen werbesprache","volume":"38","author":"Blumenthal","year":"1979","journal-title":"Vox Romanica"},{"key":"ref_56","unstructured":"Jellinek, J.S. (1990). A Consumer Oriented Classification of Perfumes, Dragoco."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1002\/col.20648","article-title":"A cross-cultural comparison of colour emotion for two-colour combinations","volume":"37","author":"Ou","year":"2012","journal-title":"Color Res. Appl."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/13\/1\/463\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T21:54:33Z","timestamp":1760219673000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/13\/1\/463"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,12,28]]},"references-count":57,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2013,1]]}},"alternative-id":["s130100463"],"URL":"https:\/\/doi.org\/10.3390\/s130100463","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2012,12,28]]}}}