Go here to find the link to listen to the excerpt I recorded, Ed Shepp Radio Experiment-style, from What the Nose Knows: The Science of Scent in Everyday Life, a book I finally got around to reading.
Click this sentence to go to the post, which is on Neld, my OTHER seldomly-updated blog. No, not The Ed Shepp Blog Experience, the OTHER seldomly-updated blog. Yes, Neld. That one.
Saturday, May 22, 2010
I LOVE YOU, ISOBUTAVAN!!!!!!!!!
Every time I touch your bottle, I end up with fingers that smell ice creamy, like a creamsicle without the orange. Full strength, you have a weird glue-like note; but diluted, you smell incredible. Like ice cream/cream soda/white chocolate/all the descriptors listed for you, except the apricot, which I haven't gotten quite yet. I love you I love you I love you!!!!
Now let's see if your influence is as strong on a blend as it is when I just touch your bottle.
Damascenone Total 10 %: Tell me, you all, what are your experiences? (Tell them in the comments, purleeze.) (Full disclosure: I'm drunk at the moment.)
I received some recently, and was very impressed by the fruity (in the plum/prune/berry way) character of the oil but also the dry rose character which I smelled the second time. Then, I added it to a couple blends, not in crazy amounts, and this is what happened: It seemed to sort of "sheer out" the fragrance; almost like they turned into rose scents with slight backgrounds of whatever else was in the scent. One had a heavy clove note that nothing penetrated, but the damascenone seemed to turn it into a rose scent, and this was a concentration of 10%! It's prolly my imagination, because, in truth, I don't actually like rose scents all that much, but the concoction needed a rosy floral note; So maybe I'm just smelling the rose tone because it stands out to me.
What are all y'all experiences with it? I love the fruity character and the rose impact; I just don't really know how to use it.