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Index<\/strong><\/p>\n

\n
Consumers\u2019 priorities<\/a><\/li>\n
Factors<\/a>\n
\n
Oxidation<\/a><\/li>\n
Photodegradation<\/a><\/li>\n
Thermal degradation<\/a><\/li>\n
Matrix interactions<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/div>\n
What are consumers\u2019 priorities in cosmetics?<\/h2>\n
\n
Authentic aroma:<\/strong> The fragrance must faithfully reflect the original raw material and preserve its characteristic profile throughout the entire product shelf life, strictly avoiding the development of rancid notes.<\/li>\n
Reproducible texture and sensory perception:<\/strong> Every package, every batch and every application must deliver the same sensory experience. This requires maintaining consistent aromatic intensity, application feel and appearance without variation.<\/li>\n
Sustainability and the new CSS profile:<\/strong> The Conscious, Supportive & Sustainable consumer demands responsible processes and products that protect both personal wellbeing and the planet. Sensory stability must be achieved without compromising sustainability, driving continuous innovation across the industry.<\/li>\n<\/ol>\n
4 Factors that degrade the sensory profile of your extracts<\/h2>\n
The aromatic and chromatic stability<\/strong> of an extract depends directly on its chemical integrity. When active and volatile compounds begin to degrade, the aroma loses definition, undesirable notes appear and colour is altered. Preserving the aroma, colour and freshness of an extract<\/strong> <\/a>requires intervening in the mechanisms that accelerate its degradation.<\/p>\n
In the following pages, we analyse how this degradation manifests from a sensory perspective and which factors intensify each mechanism.<\/p>\n
1. Oxidation: the most common trigger of aroma loss<\/strong><\/h3>\n
Oxidation is the primary degradation pathway for cosmetic ingredients, particularly in extracts rich in:<\/p>\n
\n
Terpenes<\/li>\n
Phenolic compounds<\/li>\n
Unsaturated lipids<\/li>\n<\/ul>\n
The presence of oxygen, light and trace metals catalyses autoxidation reactions, generating peroxides and volatile by-products responsible for rancid or off-odours.<\/p>\n
Sensory impact<\/strong><\/h4>\n
\n
Loss of fresh notes<\/li>\n
Appearance of metallic or rancid nuances<\/li>\n
Reduction in aromatic intensity<\/li>\n
Colour alteration due to oxidation products<\/li>\n<\/ul>\n
Aggravating factors<\/strong><\/h4>\n
\n
Oxygen-permeable packaging<\/li>\n
Exposure of blends to air<\/li>\n
Presence of metal ions (Fe, Cu)<\/li>\n
High water activity<\/li>\n<\/ul>\n
2. Photodegradation: light as a silent agent of deterioration<\/strong><\/h3>\n
Photodegradation particularly affects:<\/p>\n
\n
Aromatic molecules<\/li>\n
Carotenoids<\/li>\n
Flavonoids<\/li>\n
Natural colourants<\/li>\n<\/ul>\n
Exposure to UV or visible radiation triggers photochemical reactions that break chemical bonds and transform volatile compounds.<\/p>\n
Sensory impact<\/strong><\/h4>\n
\n
Colour fading or shift towards brown tones<\/li>\n
Decrease in aromatic potency<\/li>\n
Formation of unpleasant-smelling by-products<\/li>\n<\/ul>\n
Aggravating factors<\/strong><\/h4>\n
\n
Transparent packaging without UV filters<\/li>\n
Prolonged storage on illuminated shelves<\/li>\n
Processing in high-intensity lighting environments<\/li>\n<\/ul>\n
3. Thermal degradation: volatilisation and decomposition at high temperature<\/strong><\/h3>\n
Temperature is one of the most critical parameters for sensory stability. Even moderate increases:<\/p>\n
\n
Accelerate chemical reactions<\/li>\n
Promote volatilisation of light compounds<\/li>\n<\/ul>\n
Sensory impact<\/strong><\/h4>\n
\n
Loss of low-molecular-weight aromatic fractions<\/li>\n
Simplification of the aromatic profile<\/li>\n
Formation of degradation compounds that alter odour and colour<\/li>\n<\/ul>\n
Aggravating factors<\/strong><\/h4>\n
\n
Conventional high-temperature extraction processes<\/li>\n
Aggressive drying methods<\/li>\n
Storage or transport under fluctuating thermal conditions<\/li>\n<\/ul>\n
4. Matrix interactions: reactivity, pH and incompatibilities<\/strong><\/h3>\n
Cosmetic ingredients may degrade due to:<\/p>\n
\n
Hydrolysis<\/li>\n
pH variations<\/li>\n
Interaction with surfactants, lipids or metals<\/li>\n<\/ul>\n
These interactions modify the chemical structure of the extract and, consequently, its sensory profile.<\/p>\n
Sensory impact<\/strong><\/h4>\n
\n
Decrease in aromatic intensity<\/li>\n
Odour changes caused by secondary reactions<\/li>\n
Loss of stability in emulsions or gels<\/li>\n<\/ul>\n
Aggravating factors<\/strong><\/h4>\n
\n
Extreme pH conditions<\/li>\n
Reactive surfactants or polymers<\/li>\n
Presence of water as a hydrolysis medium<\/li>\n
Catalytic metals in the formulation<\/li>\n<\/ul>\n
Understanding these degradation mechanisms is the first step towards anticipating them and making more informed technical decisions. The real challenge for the cosmetic industry lies in preventing degradation without compromising sensory authenticity or sustainability criteria.<\/strong><\/a><\/p>\n
$\"Sector$ <\/p>\n
\u00a0<\/span><\/span>Funded<\/span>\u00a0<\/span>by<\/span>\u00a0<\/span>the<\/span>\u00a0<\/span>aid<\/span>\u00a0<\/span>program<\/span>\u00a0<\/span>for<\/span>\u00a0<\/span>hiring<\/span>\u00a0<\/span>young<\/span>\u00a0<\/span>professionals<\/span>\u00a0<\/span>specialized<\/span>\u00a0in\u00a0<\/span>internationalization<\/span><\/span><\/strong><\/em><\/p>\n
$\"\"$ [\/vc_column_text][\/vc_column][\/vc_row]<\/span><\/strong><\/em><\/p>\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text] Index Consumers\u2019 priorities Factors Oxidation Photodegradation Thermal degradation Matrix interactions What are consumers\u2019 priorities in cosmetics? Authentic aroma: The fragrance must faithfully reflect the original raw material and preserve its characteristic profile throughout the entire product shelf life, strictly avoiding the development of rancid notes. Reproducible texture and sensory perception: Every package, every batch […]<\/p>\n","protected":false},"author":186,"featured_media":185629,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-185661","post","type-post","status-publish","format-standard","hentry","category-technological-innovation"],"acf":[],"yoast_head":"\n4 factors that degrade the sensory profile of aromatic extracts -<\/title>\n<meta name=\"description\" content=\"Discover the 5 key factors that degrade the sensory profile of aromatic extracts and how they affect aroma, colour and stability in cosmetic formulations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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1. Oxidation: the most common trigger of aroma loss<\/strong><\/h3>\nOxidation is the primary degradation pathway for cosmetic ingredients, particularly in extracts rich in:<\/p>\n\nTerpenes<\/li>\nPhenolic compounds<\/li>\n

Sensory impact<\/strong><\/h4>\n\nLoss of fresh notes<\/li>\nAppearance of metallic or rancid nuances<\/li>\nReduction in aromatic intensity<\/li>\n

Aggravating factors<\/strong><\/h4>\n\nOxygen-permeable packaging<\/li>\nExposure of blends to air<\/li>\nPresence of metal ions (Fe, Cu)<\/li>\n